Detection of Gluten in Gluten-Free Foods of Plant Origin
The work deals with the issue of standardization and more accurate methodology for the isolation of gluten DNA in gluten-free products of plant origin, which is more demanding due to the more complex structure of plant cells. Three isolation methods were compared, of which the combination of glass a...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-07-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/14/2011 |
| _version_ | 1797433625764954112 |
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| author | Jana Výrostková Ivana Regecová František Zigo Slavomír Marcinčák Ivona Kožárová Mariana Kováčová Daniela Bertová |
| author_facet | Jana Výrostková Ivana Regecová František Zigo Slavomír Marcinčák Ivona Kožárová Mariana Kováčová Daniela Bertová |
| author_sort | Jana Výrostková |
| collection | DOAJ |
| description | The work deals with the issue of standardization and more accurate methodology for the isolation of gluten DNA in gluten-free products of plant origin, which is more demanding due to the more complex structure of plant cells. Three isolation methods were compared, of which the combination of glass and zirconium beads, Proteinase K and a commercially produced isolation kit was confirmed to be the most effective procedure. The given isolation procedure was more effective in one-component gluten-free foods, where the concentration of the obtained DNA ranged from 80.4 ± 0.7 to 99.0 ± 0.0 ng/µL. The subsequent PCR reaction revealed the presence of gluten not only in guaranteed gluten-free products (40%), but also in naturally gluten-free foods (50%). These were mainly gluten-free sponge cakes, gluten-free biscuits “Cranberries”, cocoa powder, coffee “3in1”, and instant coffee. |
| first_indexed | 2024-03-09T10:19:39Z |
| format | Article |
| id | doaj.art-d34e6b7457fc43ef946d08e547a73dd8 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T10:19:39Z |
| publishDate | 2022-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-d34e6b7457fc43ef946d08e547a73dd82023-12-01T22:08:44ZengMDPI AGFoods2304-81582022-07-011114201110.3390/foods11142011Detection of Gluten in Gluten-Free Foods of Plant OriginJana Výrostková0Ivana Regecová1František Zigo2Slavomír Marcinčák3Ivona Kožárová4Mariana Kováčová5Daniela Bertová6Department of Food Hygiene Technology and Safety, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81 Košice, SlovakiaDepartment of Food Hygiene Technology and Safety, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81 Košice, SlovakiaDepartment of Nutrition and Animal Husbandry, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81 Košice, SlovakiaDepartment of Food Hygiene Technology and Safety, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81 Košice, SlovakiaDepartment of Food Hygiene Technology and Safety, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81 Košice, SlovakiaDepartment of Food Hygiene Technology and Safety, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81 Košice, SlovakiaDepartment of Food Hygiene Technology and Safety, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81 Košice, SlovakiaThe work deals with the issue of standardization and more accurate methodology for the isolation of gluten DNA in gluten-free products of plant origin, which is more demanding due to the more complex structure of plant cells. Three isolation methods were compared, of which the combination of glass and zirconium beads, Proteinase K and a commercially produced isolation kit was confirmed to be the most effective procedure. The given isolation procedure was more effective in one-component gluten-free foods, where the concentration of the obtained DNA ranged from 80.4 ± 0.7 to 99.0 ± 0.0 ng/µL. The subsequent PCR reaction revealed the presence of gluten not only in guaranteed gluten-free products (40%), but also in naturally gluten-free foods (50%). These were mainly gluten-free sponge cakes, gluten-free biscuits “Cranberries”, cocoa powder, coffee “3in1”, and instant coffee.https://www.mdpi.com/2304-8158/11/14/2011DNA concentrationisolationpurityglutenPCRplants foods |
| spellingShingle | Jana Výrostková Ivana Regecová František Zigo Slavomír Marcinčák Ivona Kožárová Mariana Kováčová Daniela Bertová Detection of Gluten in Gluten-Free Foods of Plant Origin Foods DNA concentration isolation purity gluten PCR plants foods |
| title | Detection of Gluten in Gluten-Free Foods of Plant Origin |
| title_full | Detection of Gluten in Gluten-Free Foods of Plant Origin |
| title_fullStr | Detection of Gluten in Gluten-Free Foods of Plant Origin |
| title_full_unstemmed | Detection of Gluten in Gluten-Free Foods of Plant Origin |
| title_short | Detection of Gluten in Gluten-Free Foods of Plant Origin |
| title_sort | detection of gluten in gluten free foods of plant origin |
| topic | DNA concentration isolation purity gluten PCR plants foods |
| url | https://www.mdpi.com/2304-8158/11/14/2011 |
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