Palavras-chave
gliadina
glúten
epítopos tóxicos
ELISA
Como Citar
Resumo
O tratamento para a doença celíaca (DC) consiste em dieta livre das prolaminas: gliadina, hordeina, secalina e avenina existentes no trigo, centeio, cevada e aveia. A Comissão do Codex Alimentarius (FAO/WHO) definiu o limite de 200 ppm (mg/kg) de glúten para o alimento ser considerado livre desse produto. A revisão de 2004 do Codex Alimentarius sugeriu o limite de 20 ppm para produtos naturalmente sem glúten e de 200 ppm para produtos derivados de ingredientes não fonte de glúten, porém esses limites estão ainda em discussão. Entre os métodos analíticos para detectar ou determinar glúten/gliadina têm sido empregadas as técnicas de: espectrometria de massa, cromatografia líquida, análise de DNA do trigo e imununoenzimáticos. O método oficial adotado pela Association of Official Analytical Chemistry (AOAC) é o ELISA baseado no anticorpo monoclonal para ω gliadina. O Codex Alimentarius endossou temporariamente, o R5 ELISA como Método Tipo I. O R5 ELISA utiliza anticorpo monoclonal para o pentapeptídeo tóxico existente na gliadina, hordeina e secalina. O ELISA, em função de sua maior sensibilidade e apropriado limite de detecção (1,5 ppm de gliadina), é considerado superior às demais técnicas. A presença de pequenos fragmentos de proteína existentes em prolaminas hidrolisadas devem ser avaliados por métodos baseados em DNA.Referências
1. Catassi C, Ratsch IM, Fabiani E, Rossini M, BordicchiaF, Candela F, et al. Coeliac disease in the year 2000: exploring the iceberg. Lancet. 1994; 343(8891):200-3.
2. Utiyama SR, Reason IJ, Kotze LM. Genetics andimmuno pathogenics aspects of the celiac disease: arecent vision. Arq Gastroenterol. 2004; 41(2): 121-8.
3. Stern M, Ciclitira PJ, van Eckert R, Feighery C, Janssen FW, Méndez, et al. Analysis and clinical effects of glutenin coeliac disease. Eur J Gastroenterol Hepatol. 2001;13(6):741-7.
4. Rostami K, Mulder CJ, Werre JM, van Beukelen FR,Kerchhaert J, Crusius JB, et al. High prevalence of celiac disease in apparently healthy blood donors suggests a high prevalence of undiagnosed celiac disease in the Dutch population. Scand J Gastroenterol. 1999; 34(3): 276-9.
5. Fasano A, Berti I, Gerarduzzi T, Not T, Colletti RB, DragoS, et al. Prevalence of celiac disease in at-risk and not-at-risk groups in the United States: a large multicenter study.Arch Intern Med. 2003; 163(3): 286-92.
6. Pratesi R, Gandolfi L, Garcia SG, Modelli IC, Lopes de Almeida P, Bocca AL, et al. Prevalence of coeliac disease: unexplained age-related variation in the same population. Scand J Gastroenterol. 2003; 38(7): 747-50.
7. Osborne, TB. The vegetable proteins 2nd London: Longmans Green and Company 1924.
8. Sgarbieri,VC. Proteínas em alimentos protéicos: propriedades, degradações, modificações/Valdemiro C.Sgarbieri.-São Paulo: Livraria Varela, 1996.
9. Dewar DH, Amato M, Ellis HJ, Pollock EL, Gonzalez-Cinca N, Wieser H, Ciclitira PJ. The toxicity of high molecular weight glutenin subunits of wheat to patients with coeliac disease. Eur J Gastroenterol Hepatol. 2006;18(5):483-91.
10. Shidrawi RG, Day P, Przemioslo R, Ellis HJ, NeluferJM, Ciclitira PJ. In vitro toxicity of gluten peptides incoeliac disease assessed by organ culture. Scand J Gastroenterol. 1995; 30(8):758-63.
11. Arentz-Hansen H, Fleckenstein B Molberg O, Scott H,Koning F, Jung G, et al. The molecular basis for oatintolerance in patients with celiac disease. PLoS Med.2004; 1(1):e1. Epub 2004.
12. Lundin KE, Nilsen EM, Scott HG, Loberg EM, GjoenA, Bratlie J, et al. Oats induced villous atrophy in coeliacdisease. Gut. 2003; 52(11):1649-52.
13. Janatuinen EK, Kemppainen TA, Julkunen RJ, Kosma VM, Maki M, Heikkinen M, et al. No harm from fiveyear ingestion of oats in coeliac disease. Gut. 2002; 50(3):332-5.
14. Størsrud S, Olsson M, Arvidsson Lenner R, Nilsson LA,Nilsson O, Kilander A. Adult coeliac patients do tolerate large amounts of oats. Eur J Clin Nutr. 2003; 57(11):163-9.
15. Støsrud S, Malmhen YI, Lenner RA. Gluten contamination in oats and products naturally free from gluten. Eur Food Res Technol. 2003; 217(6):481-5.
16. Huggett AC, Hischennhuber C. Food manufacturing initiatives to protect the allergic consumer. Allergy.1998; 53(46 Suppl):89-92.
17. Catassi C, Fabiani E, Iacono G, D’Agate C, Francavilla R, Biagi F,et al. A prospective, double-blind, placebo-controlled trial to establish a safe gluten threshold forpatients with celiac disease. Am J Clin Nutr. 2007;85(1):160-6.
18. Hischenhuber C, Crevel R, Jarry B, Maki M, Moneret-Vautrin DA, Romano A, et al. Review article: safe amounts of gluten for patients with wheat allergy orcoeliac disease. Aliment Pharmacol Ther. 2006;23(5):559-75.
19. Gibert A, Espadaler M, Angel Canela M, Sanchez A, Vaque C, Rafecas M. Consumption of gluten-freeproducts: should the threshold value for trace amounts of gluten be at 20, 100 or 200 p.p.m.? Eur J Gastroenterol Hepatol. 2006; 18(11):1187-95.
20. Collin P, Thorell L, Kaukinen K, Maki M. The safe forgluten contamination in gluten-free products. Can traceamounts be accepeted in the treatment of coliac disease? Aliment Pharmacol Ther. 2004; 19(12):1277-83.
21. Codex Alimentarius Commission. Codex Standard for‘gluten- free food’ (Codex Stan 118-1981, Amended1983). Rome, Italy: FAO/WHO, p 1983.21.
22. Codex Alimentarius Draft revised standard for gluten free foods. Codex Alimentarius ALINORN 04/27/26,2004 Appendix III, Rome, pp., 43-45.
23. Report of the 28th session of the Codex Committee on Nutrition and for Special Dietary Uses, 30 October-3 November, Chiang Mai, Thailand ALINORM 07/30/26-Rev APP. IV.
24. BRASIL. Lei n. 10.674 de 16 de maio de 2003. Obriga a que todos os produtos alimentícios comercializados informem sobre a presença de glúten, como medida preventiva e de controle da doença celíaca. Diário Oficial da União, Brasília, (2003 maio); Séc.1.Disponível em:< http://www.anvisa.gov.br.> Acesso em:22 de junho 2007.
25. Hernando A, Valdes I, Mendez E. New strategy for the determination of gliadins in maize- or rice-based foodsmatrix-assisted laser desorption/ionization time-of-flightmass spectrometry: fractionation of gliadins from maizeor rice prolamins by acidic treatment. J Mass Spectrom.2003; 38(8): 862-71.
26. DuPont FM, Chan R, Lopez R, Vensel WH. Sequential extraction and quantitative recovery of gliadins, glutenins, and other proteins from small samples ofwheat flour. J Agric Food Chem. 2005; 53(5):1575-84.
27. Henterich N, Osman AA, Méndez E, Mothes T. Assayof gliadin by real–time immunopolymerase chainreaction. Nahrung. 2003; 7(5):345-8.
28. Allmann M, Candrian U, Hofelein C, Luthy J.Polymerase chain reaction (PCR): a possible alternativeto immunochemical methods assuring safety and qualityof food. Detection of wheat contamination in non-wheatfood products. Z Lebensm Unters Forsch. 1993;196(3):248-51.
29. Skerritt JH, Hill AS. Enzyme immunoassay for determination of gluten in foods: collaborative study. J Assoc Off Anal Chem. 1991; 74(2):257-64.
30. Valdés I, Garcia E, Llorente M, Mendez E. Innovativeapproach to low-level gluten determination in foodsusing a novel sandwich enzyme-linked immunosorbentassay protocol. Eur J Gastroenterol Hepatol. 2003;15(7):465-74.
31. Freedman AR, Galfre G, Gal E, Ellis HJ, Ciclitira PJ.Western immunoblotting of cereal proteins withmonoclonal antibodies to wheat gliadin to investigatecoeliac disease. Int Arch Allergy Appl Immunol. 1988;85(3):346-50.
32. Miletic ID, Miletic VD, Miller Satteley EA, Schiffman SS. Identification of gliadin presence in pharmaceutical products. J Pediatr Gastroenterol Nutr. 1994; 19(1):27-33.
33. Eckert van R, Berghofer E, Ciclitira PJ, Chirdo F,Denery-Papini S, Ellis HJ, et al. Towards a new gliadin reference material- isolation and characterization. JCereal Sci. 2006; 43(3):331-41.
34. Klein C, Yazgan S, Franchini F. The certified reference material for gliadin from European wheat: status quo. In Stern M, ed. Proceedings of the 18thMetting Groupon Prolamin Analysis and Toxicity, October 2-5, 2003, Stockholm, Sweden. Zwickau: Verlag Wissenschaftliche Scripten 2004: 125-7.
35. Garcia E, Llorente M, Hernando A, Kieffer R, Wieser H, Mendez E. Development of a general procedure for complete extraction of gliadins for heat processed andunheated foods. Eur J Gastroenterol Hepatol. 2005;17(5):529-39.
36. Friss U. Enzyme-linked immunosorbent assay for quantification of cereal proteins toxic in coeliac disease. Clin Chim Acta. 1988; 178(3):261-70.
37. Troncone R, Vitale M, Donatiello A, Farris E, Rossi G, Auricchio S. A sandwich enzyme immunoassay forwheat gliadin. J Immunol Methods 1986; 92(1):21-3.
38. Freedman AR, Galfre G, Gal E, Ellis HJ, Ciclitira PJ.Monoclonal antibody ELISA to quantitate wheat gliadin contamination of gluten-free foods. J Immunol Methods.1987; 98(1):123-7.
39. Chirdo FG, Amon MC, Fossati CA. Optimization of a competitive ELISA with polyclonal antibodies for quantification of prolamins in foods. Food Agric Immunol. 1995; 7(4):333-43.
40. Denery-Papini S, Nicolas Y, Popineau Y. Efficiency and limitations of immunochemical assay for the testing ofgluten-free foods. J Cereal Sci. 1999; 30(2): 121-31.
41. Rumbo M, Chirdo FG, Fossati CA, Amon MC. Influence of thermal treatment of food on the immuno chemical quantification of gliadin. Food Agric Immunol. 1996;8(3):195-203.
42. Wieser H. Quantitative determination of gliadin subgroups from different wheat cultivars. J Cereal Sci.1994a: 19(2):149-55.
43. Osman AA, Uhlig HH, Valdes I, Amin M, Mendez E, Mothes T. A monoclonal antibody that recognizes apotential coeliac-toxic repetitive pentapeptide epitopein gliadins. Eur J Gastroenterol Hepatol. 2001;13(10):1189-93.
44. Méndez E, Vela C, Immer U, Janssen FW. Report of a collaborative trial to investigate the performance of theR5 enzyme linked immunoassay to determine gliadin ingluten-free food. Eur J Gastroenterol Hepatol. 2005;17(10):1053-63.
45. Iametti S, Bonomi F, Ferranti P, Picarielo G, Gabrovská D. Characterization of gliadin content in beer by using different approaches In; Stern M, ed.. Proceedings of the19th Meeting of the Working on Prolamin Analysis and Toxicity, September 30-October 3, 2004, Prague, Czech Republic. Zwickau: Verlag Wissenschaftli Scripten 2005:Verlag Wissenschaftliche Scripte 2005; 73-8.
Este trabalho está licenciado sob uma licença Creative Commons Attribution 4.0 International License.
Copyright (c) 2007 Sônia França Correia Barbosa, Rejane Weissheimer de Abreu, Odair Zenebon