A quantitative competitive PCR system to detect contamination of wheat, barley or rye in gluten-free food for coeliac patients

被引：0

作者：

Isabelle Dahinden

Michael von Büren

Jürg Lüthy

机构：

[1] University of Berne,

[2] Department of Chemistry and Biochemistry,undefined

[3] Laboratory of Food Chemistry,undefined

[4] Freiestrasse 3,undefined

[5] 3012 Berne,undefined

[6] Switzerland Tel.: +41-(0)31-631-41-97 Fax: +41-(0)31-631-48-87,undefined

来源：

European Food Research and Technology | 2001年 / 212卷

关键词：

Keywords Quantitative competitive PCR; Coeliac disease; Gliadin; Gluten-free food; ELISA;

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摘要：

The only treatment in coeliac disease is a lifelong avoidance of wheat, barley and rye (WBR) in the daily nutrition. According to the Codex Alimentarius Commission of the Joint Food and Agricultural Organisation and the World Health Organisation of the United Nations, 100 ppm gliadin (10 mg gliadin/100 g dry weight) is the maximum allowed in food labelled as 'gluten-free'. The present study describes the evaluation of a quantitative competitive polymerase chain reaction (QC-PCR) system as an indication of contamination of gluten-free food with the coeliac-toxic cereals. The QC-PCR system simultaneously detects WBR-DNA on the basis of a non-coding region of chloroplast trnL gene. An internal DNA standard was constructed by adding 20-bp to the original PCR product. This standard was calibrated to 0.02% and 0.2% wheat DNA corresponding to 10 ppm and 100 ppm gliadin, respectively.

引用

页码：228 / 233

页数：5