62 / 112
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I-[,po Lt' AL.:
.lot.JIìNAI-
ot,
AO¡\C
lNil,1tìNAl'toNr\t. V¡r,.
9(r.
Nt.r,
1.
2013
Table
3.
Veratox
R5
gliadin
cross-reactiv¡ty
Table
3.
(continuedl
No.
Commod¡ties
Result
No.
Comrnodrties
1
2
3
4
5
6
7
B
9
10
11
12
l3
15
16
17
'18
19
20
21
22
23
26
27
28
29
30
34
35
36
37
39
40
Adzuki bean
Almond
Anasaz¡ bean
Black eye
pea
Black turtle bean
Bovine gelatin
Brazil nut
Erovrn
rice
Buckwheat
Cashew
Chêstnut
Chick
pea
Cocoa
Coconut
Ralv shrimp
Whole dried egg
Golden flaxseed
Great northern bean
Lentil
Green split peas
Hazelnut
Kidney bean
L¡ma
bean
Mac¿damia nut
Ground pork
Ground beef
Ground chicken
Ground turkey
Navy beans
NFDM"
Oats
Peanut
Pecan
P¡ne
nut
P¡nto
bean
Pistachro
Poppy seed
Porcine gelatín
Potato flour
Pumpkin seed
N4edium
graín rice
Sesarne seed
Below LOD
Below LOD
Below
LOD
Below LOD
Below
LOD
Below
LOD
Below LOD
Below
LOD
Below LOD
Below LOD
Below LOD
Below LOD
Below LOD
Below LOD
Belorv
LOD
Below LOD
Below LOD
Below
LOD
Below LOD
Below LOD
Below LOD
Below LOD
Below LOD
Below LOD
Below LOD
Below LOD
Below LOD
Below LOD
Below LOD
Below LOD
Below LOD
Below LOD
Below LOD
Below LOD
Below LOD
Below LOD
Below LOD
Below LOD
Below LOD
Below LOD
Below LOD
Below LOD
Soy
lecithrn
Soy bean
Sunflower seed
Sorghum fìour
Tapioca
Walnut
!\ftey
Corn syrup
(lìght)
VVlne
(N4erlot)
Yeast (acûve
dry)
Cinnamon (ground)
Peppercorn
Parsley flakes
Black bean
Cranberry bean
Brown flaxseed
Chestnut flour
Amaranth
Corn
Teff
Rice
Oats
Millet
\/Vheat
Barfey
Rye
Spelt
Tritic¿le
Kamut
Below
LOD
Below
LOD
Below LOD
Below LOD
Below LOD
Below
LOD
Below LOD
Below LOD
Below
LOD
Below LOt)
Below LOD
Below LOD
Below LOD
Below LOD
Belov¡
LOD
Below LOD
Below LOD
Below LOD
Below LOD
Below LOD
Below LOD
Below LOD
Below LOD
1000k
228%
243%
21Oa/o
180%
100%
43
44
45
47
48
49
50
51
52
5J
54
55
56
57
58
59
60
61
ot
bJ
64
ô5
66
67
68
69
70
41
42
'
NFDN/
= Nonfat
dry
milk.
f'or
a 1ìnal
conccrìlration
of
I
mg/rrrL
unilonn
suspensiou.
-[-his
I
mg/nL
suspension
\\as iì¡rther diluted
to
100
pg/ml
rr
ith 2%
carboxv nìethyl cellulose
(CMC)
solution
contaìning
0.05olo
thimcrosal rìnd 0.25% bovine selum
albt¡mir-r
in
PtìS
pll
7.4.
'Ihis
solution
was
used f'or
all spiking e\perinrents
(5).
Spiked
sarnples
\\iere pÌepared
b¡
portionint
lìnel¡'
ground
-elufen-liec
conlulodities
inlo
0.25
g
sanìple sizes
in
50
cc
pol),prop),lenc
test
tubes.
Saurples
\l'ere then
spiked
dircctll,
s'ith
thcir
respecti\1c
ppur
level
ol'gliadin in
the
tLrbe.
Serial
dilutions
o1-
spike
solrìtion
u,ere pcrl'ornred
in
CMC
solution
to
erlsule a
corìstan1
spike volulÌre
ol
25
pL
$'as mâintaiued ft)r
everv level.
Once spiked. blind-coded
sam¡:les
\\'ere
held
f'or
2.1
h
at 4oC
bel'trre
arrall
sis.
Incurrccl salnples
\\'ere
prcparcd
by
por'lionìn-q gluten-f'rcc
bread
urix
(nrajor ingredicnts include buckuheat
and earbanzo