Métodos analíticos para detecção de glúten em alimentos
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Palavras-chave

doença celíaca
gliadina
glúten
epítopos tóxicos
ELISA

Como Citar

1.
Barbosa SFC, Abreu RW de, Zenebon O. Métodos analíticos para detecção de glúten em alimentos. Rev Inst Adolfo Lutz [Internet]. 1º de abril de 2007 [citado 14º de julho de 2024];66(2):89-94. Disponível em: https://periodicos.saude.sp.gov.br/RIAL/article/view/32815

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.
https://doi.org/10.53393/rial.2007.66.32815
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Copyright (c) 2007 Sônia França Correia Barbosa, Rejane Weissheimer de Abreu, Odair Zenebon

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