Study of a New Gliadin Capture Agent and Development of a Protein Microarray as a New Approach for Gliadin Detection*Corresponding Author: Gianluca Bleve, Consiglio Nazionale delle Ricerche- Istituto di Scienze delle Produzioni Alimentari, Unita Operativa di Lecce, Lecce, Italy, Tel: 080 5929357, Email: [email protected]
Received Date: May 26, 2014 / Accepted Date: Jul 30, 2014 / Published Date: Aug 04, 2014
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
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.