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1
Statement of the Prolamin Working Group on the Determination of Gluten in Fermented Foods Containing Partially Hydrolyzed Gluten.醇溶蛋白工作组关于测定含有部分水解麸质的发酵食品中麸质的声明。
Front Nutr. 2021 Jan 12;7:626712. doi: 10.3389/fnut.2020.626712. eCollection 2020.
2
Preparation and characterization of enzymatically hydrolyzed prolamins from wheat, rye, and barley as references for the immunochemical quantitation of partially hydrolyzed gluten.酶解小麦、黑麦和大麦醇溶蛋白的制备及特性分析，作为部分水解谷朊免疫化学定量的参考。
Anal Bioanal Chem. 2009 Nov;395(6):1721-8. doi: 10.1007/s00216-009-3080-6.
3
Western blot analysis of fermented-hydrolyzed foods utilizing gluten-specific antibodies employed in a novel multiplex competitive ELISA.利用新型多重竞争 ELISA 中使用的针对谷蛋白的特异性抗体对发酵水解食品进行 Western blot 分析。
Anal Bioanal Chem. 2019 Aug;411(20):5159-5174. doi: 10.1007/s00216-019-01893-0. Epub 2019 Jun 3.
4
A multiplex competitive ELISA for the detection and characterization of gluten in fermented-hydrolyzed foods.一种用于检测和鉴定发酵水解食品中麸质的多重竞争酶联免疫吸附测定法。
Anal Bioanal Chem. 2017 Dec;409(30):6959-6973. doi: 10.1007/s00216-017-0677-z. Epub 2017 Nov 7.
5
Detection and Quantitation of Gluten in Fermented-Hydrolyzed Foods by Antibody-Based Methods: Challenges, Progress, and a Potential Path Forward.基于抗体的方法检测和定量发酵水解食品中的麸质：挑战、进展及潜在的前进方向
Front Nutr. 2019 Jun 28;6:97. doi: 10.3389/fnut.2019.00097. eCollection 2019.
6
Partially Hydrolyzed Gluten in Fermented Cereal-Based Products by R5 Competitive ELISA: Collaborative Study, First Action 2015.05.采用R5竞争酶联免疫吸附测定法检测发酵谷物类产品中部分水解的麸质：协作研究，首次行动，2015年5月
J AOAC Int. 2015 Sep-Oct;98(5):1346-54. doi: 10.5740/jaoacint.CS2015.15.
7
Comprehensive analysis of gluten in processed foods using a new extraction method and a competitive ELISA based on the R5 antibody.采用新的提取方法和基于 R5 抗体的竞争 ELISA 对加工食品中的面筋进行综合分析。
Talanta. 2012 Mar 15;91:33-40. doi: 10.1016/j.talanta.2011.12.073. Epub 2012 Jan 18.
8
Gluten fragment detection with a competitive ELISA.采用竞争性酶联免疫吸附测定法检测麸质片段
J AOAC Int. 2012 Mar-Apr;95(2):377-81. doi: 10.5740/jaoacint.sge_haas-lauterbach.
9
Using LC-MS to examine the fermented food products vinegar and soy sauce for the presence of gluten.采用 LC-MS 技术检测发酵食品醋和酱油中的麸质。
Food Chem. 2018 Jul 15;254:302-308. doi: 10.1016/j.foodchem.2018.02.023. Epub 2018 Feb 7.
10
Immunological characterization of the gluten fractions and their hydrolysates from wheat, rye and barley.小麦、黑麦和大麦中麸质组分及其水解产物的免疫学特性
J Agric Food Chem. 2015 Feb 18;63(6):1825-32. doi: 10.1021/jf505716p. Epub 2015 Feb 5.

引用本文的文献

1
Barley based gluten free beer - A blessing or an uncontrollable risk?以大麦为基础的无麸质啤酒——是福还是不可控的风险？
Food Chem Toxicol. 2024 Nov;193:115019. doi: 10.1016/j.fct.2024.115019. Epub 2024 Sep 20.
2
Unauthentic Information About Celiac Disease on Social Networking Pages: Is It a Matter of Concern in Celiac Disease Management?社交网页上的乳糜泻不实信息：这对乳糜泻管理有影响吗？
Dig Dis Sci. 2024 Oct;69(10):3650-3660. doi: 10.1007/s10620-024-08486-7. Epub 2024 May 30.
3
IL-10-producing regulatory cells impact on celiac disease evolution.调节性细胞产生的白细胞介素-10 对乳糜泻的发展有影响。
Clin Immunol. 2024 Mar;260:109923. doi: 10.1016/j.clim.2024.109923. Epub 2024 Feb 4.
4
The global burden of coeliac disease: opportunities and challenges.乳糜泻的全球负担：机遇与挑战。
Nat Rev Gastroenterol Hepatol. 2022 May;19(5):313-327. doi: 10.1038/s41575-021-00552-z. Epub 2022 Jan 3.
5
Gluten Assessment in Beers: Comparison by Different Commercial ELISA Kits and Evaluation of NIR Analysis as a Complementary Technique.啤酒中麸质的评估：不同商用酶联免疫吸附测定试剂盒的比较以及近红外分析作为补充技术的评估
Foods. 2021 May 23;10(6):1170. doi: 10.3390/foods10061170.

Statement of the Prolamin Working Group on the Determination of Gluten in Fermented Foods Containing Partially Hydrolyzed Gluten.

作者信息

Scherf Katharina Anne, Catassi Carlo, Chirdo Fernando G, Ciclitira Paul J, Feighery Conleth Francis, Gianfrani Carmen, Koning Frits, Lundin Knut E A, Masci Stefania, Schuppan Detlef, Smulders Marinus J M, Tranquet Olivier, Troncone Riccardo, Koehler Peter

机构信息

Department of Bioactive and Functional Food Chemistry, Institute of Applied Biosciences, Karlsruhe Institute of Technology (KIT), Karlsruhe, Germany.

Department of Pediatrics, Polytechnic University of Marche, Ancona, Italy.

出版信息

Front Nutr. 2021 Jan 12;7:626712. doi: 10.3389/fnut.2020.626712. eCollection 2020.

DOI:10.3389/fnut.2020.626712
PMID:33511151
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC7835721/
Abstract
摘要