1Department of Biochemistry, University of Delhi South Campus, New Delhi-110021, India
2Celiac Disease Research Laboratory, Department of Pediatrics, Università Politecnica delle Marche, 60123, Ancona, Italy
*Corresponding author: Pushpanjali Dasauni, Department of Biochemistry, University of Delhi South Campus, New Delhi 110021, India, Tel: +91 9971410226; Fax: +91 24112081; E-mail: pushpanjali.dasauni@gmail.com
Received: June 25, 2021; Accepted: July 19, 2021; Published: July 27, 2021
Gluten contamination is a serious health issue for Celiac Disease (CD) patients. CD patients are highly sensitive to gluten traces. Only effective treatment for CD is life-long exclusion of gluten from the diet. However, complete removal of gluten from the diet is challenging. More than 10 mg/daily exposure of gluten in CD patients can cause inflammatory reaction. Hence, CD patients are dependent on a safe gluten-free food. Less than 20 mg/kg of gluten is considered a safe quantity of gluten to CD patients. To quantify this small quantity of gluten, gluten detection Enzyme-Linked Immunosorbent Assay (ELISA) method is a quicker and widely used method to identify gluten in the food. Apart from gluten ELISA, Mass Spectrometry (MS), a more sensitive analytical tool than ELISA, is used to identify peptides of gluten protein.
Despite being a highly sensitive and sophisticated analytical technique MS is less often used in laboratories because MS has multiple technical problems that require critical attention. However, with the use of suitable methodology and proper care, MS can be used as an efficient gluten detection tool. In this article, we presented the specific method to perform the MS and also discussed common technical difficulties and provided troubleshooting. This article could be very useful for researchers who remain puzzled while performing gluten identification. This article could also be helpful for beginners to establish MS in the laboratory.
Celiac Disease; Gluten; Mass Spectrometry; Gluten Detection ELISA
Citation: Serin Y, Tiwari A, Verma AK (2021) Role of Gut Microbiota in Neurological Diseases and Effect of Dietary Factors for Their Management. J Nutri Sci Food 1: 003.
Copyright: © 2021 Serin Y, et al., This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
