59 / 112
I-rJpo
r,'f
^r..:
Jor.JrìNAr-
oF.AOAC
INTr:RN.Al.roNr\1"
VoL-. 96.
No,
I.
2013
l2l
FOOD COMPOSITION AND ADDITIVES
Abstract
Neogcn Corp.
d*,eloped
the
Verator R5
Gliadin
tcst
kit
lbr
the delection
of'gliadin
based
on the rnonoclonal antibodv
R5
developed
bv
Irnrique
Nfendez
(l).
-l-he
pì.rr[]ose of-
this
studv
\\.as
to Yalidâte thc nlethod undel
tlie
rec]uirenre
llts of'the
AOAC
Researclr
Institute Perþt'ntonce
7þste¿1
.l4ethodstn
p.ug.r,r,.
'l-lrere
ale
trvo
AOAC
O-ff
ciat ,\,lerhottss\{
lor
glute,r detection ilr
fbods.99l.l9
and
2012.01
(2).
both of-rvhich
are
EI-lSAs. \\¡ith
the R5
Mendez method listed
in the
CODÈX Alinlentarius
as
a
11,pe
I
rnetliod
ibr
the detection
ol'ghrlen in
f-oods,
the
need
to
have
additiorral
rapid test
kits validated
b¡, the
AOAC
Research
lnstitrfe
cxists.
Participants
Mrruoo
Acrluons
ANTIIONv
Lueo, Cunts
Rornticx,
AARON
\VrLstt,
M..{nx Mozor-A,
and
Morr,rlrEo Anor:zreo
Neogen
Corp..620
l.esher Pl.
Lansing,
MI
48912
SusNrrlrrNc
ConpaNv
Neogen
Corp..
620 Lesher Pl.
Lansing.
MI
48912
INnEprxnExt LaeoRefttRv
Enrx
S.
CRon'Ler',
M,rnc A.
Jurn*<;tlt,
P,\rRrcK
M.
Brno,
R,rcrr¡l
LErv;r,
K.trrlnnlxe
D.
Gontz,
Jar'tns
R.
Äcrx,
and
D.,*,lr
G.
Gorxs
Q
[,aboratories
Inc..
1400
Harrison
Ave.. Cincinnati. OI'l
.152
l.t
Rt.vlgr¡'cns
Brnr
PoPPlxc
Eurofìns
Cl'C Grnbl{.
Ilarnburs. Gelrnanv
Ì\'L.rRy
TRucxsrss
U.S. Irood and
Drug Administration. College
Park.
N,f
D.
207.10
Torrn
M.lnnou'
Unir,ersitl'
olGuelph.
Guelplr.
ON.
Canada
Subnritted
l'or
publication
Jull'2.
2012
'l-he
nlethod
uas
independcntlv
tested, cr,aluated. and
certified
b1,
the
ÂOAC
Rcse¿rch
Institr¡tù
as a Pet
forntance
7e
sted
,\lathoì"
S¿,'
hllp:/
,iuul.aoac.org/tcstkits/steps.htnllfor
int'o¡mation
on
certification
'C(ì
rr('sl)orùinc¡rrlllrrr's
c'-lrriil
tlup.r'¿¿
llc,rlcrr
eoln
DOI:
10.57,10/iaoacint.
l2-27
I
Validation
Study of
the
Veratox
R5
Rapid
ELISA
for
Detection
of
Gliadin
Perfor
m
n
n
c
e
Te
st
ett
llÍ
et
h
otf"
06
I
20
I
Scope
of
Method
'I'he
Vcratox
R-5
Gliadin
tcst
kit
is dcsigncd
to
cletcct
gliadin
in
a variel)'
ol
matrixcs
represculed
[r1.
those
listed
lrelorv
at
a
rauge
oi'2.5-40.0
ppm. 'l-his rauge is suìtablc
for
proposecl
gluten-fi'ee
monilolins in
the United
States
and
is
conrpliant
u
itir
cur'¡cru
Codex,+iirncruarius
duÍìrritiorrs (-ì).
Target
anal),te.-Prolanrins
fì'om
u,heat
(gliadin).
barle¡,'
(hordein).
and
r¡,e
(secalin).
:l'Ia¡¡'rres.-Bread,
rice flour.
cooked
hamtrurge
r.
and
trreaklàst
cereal.
Sunrniar¡'o1- r'alidaled
perlorurance
clainls
based
on
irrdepeudent
validation
stud;,:
Prec'i.sion.-\Íean
Iì.Sl):
22 25%
ibr
brcakf
ast ccre
al.
17.969ó
lìrr
cooked
haurburgcr'. 13.92%
lor
bread,
and
18.84%
lbr
rice
flour
across
all lcvcls
tested,
ll¿ ¿61,s
¡¡;.-l,4ean
recover)':
102.600/"
lbr
breakfàst
cereal.
105.79yo
lor
cooked
hanrburger',
110.65%
l-or
bread.
ar.rd105.87% l'or
rice flor¡r
across
all
levels
tested.
C
ross
re¿tcl
it,i
t.y:
11,
i
7
þ
çl
¿5(:
lv
re
lated
t:ont¡total¿ls.-Nonc.
LOD.-?.16 ppm
breakfàst
cereal,
I.2l
ppm
cooked
hanrburger. 0.63 ppm bread.
and
1.23
ppm
ricc
1'lour.
Range
oJ'c7
uan
t
iÍal
i
on.:l'his
assa¡' has
a
range
olquantitation
betq'een
2.5
and
40 ppm
reported
on a gliadin
scale g,ithout
additional
dilution.
-l-he
range cau
bc
cxtended
throush
tirther'
dilution.
Definitions
P¡zc¡sio¿r.-RSD
ol
multiple
assa¡'s
ol'
tlre
same
sani¡rle
rvhere RSD
:
(SD/N,lean
'
100%).
Recover!'
7o
=
[r.nean.u,,¡,/truc]
Á
I00
(cand
=
candidate nrelhod).
lO1l.-Delìnecl
as the
nre
an
value
of l0
neeaf
ivc
samples
+
3.3
SDs.
Range
o.[qtruntitdtion.-Rangc
al
uhich
thÈ
res¡rlts obtained
can
be
accurate.
lntroduction
Gliaclin
is
an
¿rlcohol-solublc
prote
in
lound
in
ri heat
that
bclongs
to
a
group
ol
proteins
called
prolamirrs.
Other'
prolaniins include secalin.
lbund in
rve.
and hor'dein.
lbund
in
barle¡,.
GIuten consisls
oltuo
groups o1'prolcins
(prolamins
and
glulelins)
t'or¡ncl
in difì'ering
amouuts
in uheat.
barle1,. r'¡'e. and
oats.
Gliadin
and
of
her prolanrins have becn
identifìcd
ls
rra.ior
caLrsal
ageuls
in a
nunrber
ol-
disordels.
including
uheat
allcr3l
(Cìcliac diseasc)
ancl
glulcn
intolerancc.
\\Ihcat
aller_e¡,
is a specilìc imrnune
rcsponse
to
a nurnber
ol-
uùeat
proteins.