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ISSN: 0974-276X

Journal of Proteomics & Bioinformatics
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Research Article

Study of a New Gliadin Capture Agent and Development of a Protein Microarray as a New Approach for Gliadin Detection

Fabio Cimaglia1, Giovanni Potente2, Maurizio Chiesa1, Giovanni Mita2 and Gianluca Bleve2*

1Biotecgen srl, Lecce, Italy

2Consiglio Nazionale delle Ricerche- Istituto di Scienze delle Produzioni Alimentari, Unità Operativa di Lecce, Lecce, Italy

*Corresponding Author:
Gianluca Bleve
Consiglio Nazionale delle Ricerche-Istituto di
Scienze delle Produzioni Alimentari
Unità Operativa di Lecce, Lecce, Italy
Tel: 0805929357
E-mail: [email protected]

Received Date: May 26, 2014; Accepted Date: July 30, 2014; Published Date: August 04, 201

Citation: Cimaglia F, Potente G, Chiesa M, Mita G, Bleve G (2014) Study of a New Gliadin Capture Agent and Development of a Protein Microarray as a New Approach for Gliadin Detection. J Proteomics Bioinform 7:248-255. doi: 10.4172/jpb.1000326

Copyright: © 2014 Cimaglia F, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited

Abstract

Celiac disease is an immune-mediated enteropathy precipitated by the ingestion of gluten-containing foods in genetically predisposed children and adults. After a positive diagnosis for celiac disease, the only available treatment is to adopt a gluten-free diet, and evaluation of the absence of gluten in foods is crucial for the health of celiac patients. In the present study, a recombinant glutamine-binding protein (GlnBP) from Escherichia coli showed its ability to recognize peptides deriving from digested wheat flour. GlnBP and the commercially available 4F3 monoclonal antibody, raised against a region of the α-gliadin peptide 33-mer from wheat, demonstrated the ability to detect gliadin extracted from wheat flour. Recombinant GlnBP and 4F3 monoclonal antibody were used as new capture agents for the development of a protein chip able to detect gluten in foods. The protein microarray system has proven to detect the presence of gliadin in a range of concentrations between 500 and 5 ppm.

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