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GlutenTox ELISA

Gluten detection and quantification

Biomedal GlutenTox ELISA kits are two immunoabsorbent assays for detection and quantification of the toxic fraction of gluten in food and beverages: GlutenTox ELISA Sandwich and GlutenTox ELISA Competitive.

GlutenTox ELISA Sandwich contains two different antibodies (G12 and A1) that recognize different epitopes within the gliadin 33-mer peptide, the most immunogenic fragment of gluten that triggers Celiac Disease.

GlutenTox ELISA Competitive contains the G12 anti-gliadin antibody that specifically recognizes the most immunogenic epitopes of gluten, and is specially designed for gluten detection in hydrolyzed food.

Features and intended uses:

  • Specific to the immunotoxic fraction of gluten from wheat, rye, barley and oat.
  • No cross reactivity with any safe food for celiacs, including soy, rice and corn.
  • Unique method to detect potential toxic oats.
  • Gluten free food quality control of final products.
  • Monitoring of gluten detoxification.
  • Implementation and compliance of HACCP, ISO 22000, BRC, and IFS conformity.

GlutenTox ELISA Competitive

GlutenTox ELISA Competitive

  • Limit of Quantification (LOQ): 3 ppm (gluten)
  • Results in 1,5 hours
  • Valid for hydrolyzed food testing

GlutenTox ELISA Sandwich

GlutenTox ELISA Sandwich

  • Limit of Quantification (LOQ): 0,6 ppm (gluten)
  • Results in 2,5 hours
  • Valid for a wide range of food matrices

Kit Reference Format
GlutenTox ELISA Competitive G12 KT-4758 96 wells
GlutenTox ELISA Competitive A1 KT-4718 96 wells
GlutenTox ELISA Sandwich A1-G12 KT-5196 96 wells

References

1 Shan L. et al.: “Structural basis for gluten intolerance in celiac sprue”; Science; 2002; 297: 2275-2279.

2 Morón B. et al.; “Toward the Assessment of Food Toxicity for Celiac Patients: Characterization of Monoclonal Antibodies to a Main Immunogenic Gluten Peptide” 2008; PloS ONE 3: e2294.

3 Comino I. et al.: “Diversity in oat potential immunogenicity: basis for the selection of oat varieties with no toxicity in coeliac disease”; . Gut. 2011 Feb 12.

4 Gil-Humanes J. et al.: “Reduced-Gliadin Wheat Bread: An Alternative to the Gluten-Free Diet for Consumers Suffering Gluten-Related Pathologies”; PloS ONE; 2014 March 12.