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of proof of its accuracy. The accuracy of the method can be reduced by potential specific
enzymes (i. e., proline specific endpetidases) which may be present in fermented and
hydrolyzed foods samples. There is a possibility that activities of these types of enzymes may
cause false negative. The manuscript states that 90% of the secalins in rye sour dough was
not detectable by the assay after fermentation. The lack of an alternate method to estimate
secalins in the fermented rye doesn’t allow establishing its true level in the sample. The
secalins were spiked in gluten free quinoa sourdough by fortifying the sample with the
fermented sour dough at the levels so that secalin concentration in spiked samples is
calculated to be 35 and 75 mg/kg. In the absence of true value of secalins in the fermented
sourdough the spike values as well as the spike recoveries calculated in these spike materials
may remain questionable.
ER 6
The accuracy of the method may be affected as the standard uses pepsin-trypsin digested
prolamins, which may be different than the hydrolyzed gluten in foods. The method may
overestimate intact gluten and may not accurately measure gluten in foods containing
mixture of intact and hydrolyzed gluten.
Supporting Data and Information: Does data from collaborative study support the method as written?
ER 1
no
ER 2
No collaborative study protocol was given to the ERP
ER 3
Yes
ER 4
This could be better, but is sufficient
ER 5
The ERP was not consulted in creating protocols for the study. I am not finding those ready
accessible.
ER 6
Yes
Supporting Data and information: Does data collected support the criteria given in the collaborative study
protocol?
ER 1
not as presented. Makes the claim can detect reliably down to the LOQ, but insufficient data
to establish such.
ER 2
yes
ER 3
Yes
ER 4
The SLV/in house study shows the potential strength of the method The AACC collab supports
the method, but also revealed weaknesses / points of attention.
ER 5
Yes. The protocols used in the study to hydrolyze the prolamins may not reflect the process
which take place in the fermented and hydrolyzes samples with respect to the prolamins. But
in the lack of availability of a method or estimation of gluten in fermented and hydrolyzed the
method under review may be valuable.
ER 6
Yes
ERP PROFILE SUMMARIES
223