34 research outputs found
Classics in a new perspective: gluten as a special food safety and analytical challenge
In the last couple of decades, the nutritional role and perception of gluten became controversial. In one hand, gluten proteins play a central role in determining the baking quality of wheat and other cereals. On the other hand, hypersensitivity reactions triggered by gluten in susceptible individuals have become subjects of growing interest. Of these gluten-related disorders, with an estimated global prevalence of 1%, the most important one is celiac disease (CD), which is an autoimmune disorder accompanied by villous atrophy. CD can manifest in a wide range of symptoms, its only treatment option is a lifelong gluten-free (GF) diet. To support compliance to this diet, current EU legislation maximizes the gluten-content of products sold with a GF label in 20 mg/kg. It necessitates accurate quantification of gluten in this low concentration range. The method-of-choice for this purpose is the immunoanalytical-based ELISA (enzyme-linked immunosorbent assay). However, validation of different ELISA methods and the comparability of their results and, consequently, the reliability of the data they provide is problematic. The major goal of this paper is to introduce the analytical and protein chemistry issues behind this problem and the efforts to improve the conditions of the methodology. We are also including the special role of oats in the GF diet in an attempt to provide the widest possible overview of the food safety and analytical challenges represented by gluten
Klasszikus tĂ©mák Ăşj megvilágĂtásban: a glutĂ©n mint speciális Ă©lelmiszerbiztonsági Ă©s analitikai kihĂvás
A glutĂ©n, vagy sikĂ©r fehĂ©rjĂ©k táplálkozás-Ă©lettani szerepe Ă©s megĂtĂ©lĂ©se az utĂłbbi Ă©vtizedekben kettĹ‘ssĂ© vált. A glutĂ©n fehĂ©rjĂ©k egyrĂ©szt központi szerepet töltenek be a bĂşza Ă©s más gabonák sĂĽtĹ‘ipari minĹ‘sĂ©gĂ©nek kialakĂtásában. MásrĂ©szt azonban egyre inkább elĹ‘tĂ©rbe kerĂĽlnek olyan tĂşlĂ©rzĂ©kenysĂ©gi reakciĂłk, melyeket szintĂ©n a glutĂ©n fehĂ©rjĂ©k váltanak ki az arra Ă©rzĂ©keny populáciĂłban. A glutĂ©n által okozott rendellenessĂ©gek közĂĽl 1% körĂĽli globális elĹ‘fordulásával az egyik legjelentĹ‘sebb a lisztĂ©rzĂ©kenysĂ©g, vagy más nĂ©ven cöliákia, mely a vĂ©konybĂ©l bolyhainak sorvadásával járĂł autoimmun betegsĂ©g. A tĂĽnetek szĂ©les skáláját okozhatja, jelenleg egyetlen ismert kezelĂ©si mĂłdja az Ă©lethosszig tartĂł glutĂ©nmentes diĂ©ta. A diĂ©ta betartásának elĹ‘segĂtĂ©sĂ©re a jelenleg Ă©rvĂ©nyes EU szabályozás 20 mg/kg-ban maximalizálja a glutĂ©nmenteskĂ©nt Ă©rtĂ©kesĂthetĹ‘ termĂ©kek glutĂ©ntartalmát. Ez pedig szĂĽksĂ©gessĂ© teszi a glutĂ©n mennyisĂ©gĂ©nek minĂ©l pontosabb meghatározását ebben az alacsony koncentráciĂł-tartományban. A meghatározás rutinmĂłdszere az immunanalitikai elven működĹ‘ ELISA (enzyme-linked immunosorbent assay). A kĂĽlönbözĹ‘ ELISA mĂłdszerek validálása Ă©s eredmĂ©nyeik összehasonlĂthatĂłsága, vagyis az általuk szolgáltatott adatok megbĂzhatĂłsága azonban problĂ©mát jelent. CikkĂĽnk fĹ‘ cĂ©lkitűzĂ©se az ennek hátterĂ©ben állĂł analitikai Ă©s fehĂ©rjekĂ©miai kĂ©rdĂ©sek, valamint a mĂłdszertan feltĂ©telrendszerĂ©nek javĂtását cĂ©lzĂł törekvĂ©sek bemutatása. Emellett kitĂ©rĂĽnk a zab glutĂ©nmentes diĂ©tában betöltött kĂĽlönleges szerepĂ©re is, Ăgy kĂsĂ©relve meg minĂ©l szĂ©lesebb körben rálátást nyĂşjtani a glutĂ©n által kĂ©pviselt Ă©lelmiszerbiztonsági Ă©s analitikai kihĂvásokra
Tracking and Tracing for Allergen-free Food Production Chain
Tracking and tracing for allergen-free food production chains has become important due to consumer-safety concerns and new international labelling regulations. An overview of the technical possibilities and commercially available kits for the detection of residual allergenic foods in the food production chain and in the final food product are given including the discussion of some pros and cons when considering the right choice of method for certain applications.JRC.D.8-Food safety and qualit
Tracking and Tracing for Allergen-Free Food Production Chain
Tracking and tracing for allergen-free food production chains has become important due to consumer-safety concerns and new international labelling regulations. An overview of the technical possibilities and commercially available kits for the detection of residual allergenic foods in the food production chain and in the final food production are given, including the discussion of some pros and cons when considering the right choice of method for certain applications.JRC.D.8-Food safety and qualit
Current Trends in Detecting Food Allergens.
Abstract not availableJRC.D-Institute for Reference Materials and Measurements (Geel
Current Status of Allergen Research and Legislation in Europe
Abstract not availableJRC.D-Institute for Reference Materials and Measurements (Geel
Effects of Chemical, Physical and Technological Processes on the Nature of Food Allergens.
Abstract not availableJRC.D-Institute for Reference Materials and Measurements (Geel
Methods for Allergen Analysis in Food. A Review.
Abstract not availableJRC.D-Institute for Reference Materials and Measurements (Geel
Effect of Processing History and Buffer-Composition on Peanut and Hazelnut Protein Extraction Efficiency.
Abstract not availableJRC.D-Institute for Reference Materials and Measurements (Geel