Sensor Detects Antibodies to Gliadin, a Component of Gluten

Scientists in Spain and the United Kingdom have developed a fast test for identifying the food protein that triggers celiac disease, a difficult-to-diagnose digestive disease involving the inability to digest a protein called gluten that is present in wheat, oats, rye, and barley. They have developed an electrochemical immunosensor that detects antibodies to the protein gliadin, which is a component of gluten.

The standard test for gliadin is an enzyme-linked immunosorbant assay (ELISA). The test using the new immunosensor took barely 90 minutes to detect gliadin in the parts per billion range compared to eight hours for the ELISA. Both tests were equally accurate but the new sensor would be easier to use at food manufacturing plants, the scientists note.

Avoiding food that contains gluten can be difficult for patients with celiac disease because gluten may be a hidden ingredient in unsuspected foods, such as soy sauce, canned soups, and licorice candy. Some prepared foods list gluten content on package labels, but identifying its presence is difficult and time-consuming.

The sensor could help millions of people avoid diarrhea, bloating, and other symptoms that occur when they unknowingly eat foods containing gluten.

The study was performed by Alex Fragoso, Ph.D. and Ciara O'Sullivan from the Universitat Rovirai I Virgili (Tarragona, Spain) and Kings College London (U.K), together with colleagues in Spain. It appeared in the online edition of Analytical Chemistry (American Society of Chemistry) on October 29, 2008.

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Universitat Rovirai I Virgili
Kings College London