{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,14]],"date-time":"2026-05-14T19:36:16Z","timestamp":1778787376386,"version":"3.51.4"},"reference-count":27,"publisher":"Wiley","issue":"3","license":[{"start":{"date-parts":[[2016,2,15]],"date-time":"2016-02-15T00:00:00Z","timestamp":1455494400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"name":"U.S. FDA Office of Women's Health (OWH)"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2016,3]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>Gluten ingestion causes immunoglobulin E (IgE)\u2010mediated allergy or celiac disease in sensitive individuals, and a strict gluten\u2010free diet greatly limits food choices. Immunoassays such as enzyme\u2010linked immunosorbent assay (ELISA) are used to quantify gluten to ensure labeling compliance of gluten\u2010free foods. Anti\u2010gluten antibodies may not exhibit equal affinity to gluten from wheat, rye, and barley. Moreover, because wheat gluten is commonly used as a calibrator in ELISA, accurate gluten quantitation from rye and barley contaminated foods may be compromised. Immunoassays utilizing grain\u2010specific antibodies and calibrators may help improve gluten quantitation. In this study, polyclonal antibodies raised against gluten\u2010containing grain\u2010specific peptides were characterized for their immunoreactivity to gluten from different grain sources. Strong immunoreactivity to multiple gluten polypeptides from wheat, rye, and barley was observed in the range 34 to 43 kDa with anti\u2010gliadin, 11 to 15 and 72 to 95 kDa with anti\u2010secalin, and 30 to 43 kDa with anti\u2010hordein peptide antibodies, respectively. Minimal or no cross\u2010reactivity with gluten from other grains was observed among these antibodies. The anti\u2010consensus peptide antibody raised against a repetitive amino acid sequence of proline and glutamine exhibited immunoreactivity to gluten from wheat, rye, barley, and oat. The antibodies exhibited similar immunoreactivity with most of the corresponding grain cultivars by ELISA. The high specificity and minimal cross\u2010reactivity of grain\u2010specific antibodies suggest their potential use in immunoassays for accurate gluten quantitation.<\/jats:p>","DOI":"10.1111\/1750-3841.13241","type":"journal-article","created":{"date-parts":[[2016,2,15]],"date-time":"2016-02-15T09:41:53Z","timestamp":1455529313000},"source":"Crossref","is-referenced-by-count":14,"title":["Characterization of Antibodies for Grain\u2010Specific Gluten Detection"],"prefix":"10.1111","volume":"81","author":[{"given":"Girdhari M.","family":"Sharma","sequence":"first","affiliation":[{"name":"Immunobiology Branch, Office of Applied Research and Safety Assessment, Center for Food Safety and Applied Nutrition U.S. Food and Drug Administration  8301 Muirkirk Road Laurel MD 20708 U.S.A"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Prasad","family":"Rallabhandi","sequence":"additional","affiliation":[{"name":"Immunobiology Branch, Office of Applied Research and Safety Assessment, Center for Food Safety and Applied Nutrition U.S. Food and Drug Administration  8301 Muirkirk Road Laurel MD 20708 U.S.A"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Kristina M.","family":"Williams","sequence":"additional","affiliation":[{"name":"Immunobiology Branch, Office of Applied Research and Safety Assessment, Center for Food Safety and Applied Nutrition U.S. Food and Drug Administration  8301 Muirkirk Road Laurel MD 20708 U.S.A"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Autusa","family":"Pahlavan","sequence":"additional","affiliation":[{"name":"Joint Inst. for Food Safety and Applied Nutrition Univ. of Maryland  5201, Paint Branch Parkway College Park MD 20742 U.S.A"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2016,2,15]]},"reference":[{"issue":"3","key":"e_1_2_6_2_1","first-page":"67","article-title":"Wheat grain allergies: an update on wheat allergens","volume":"40","author":"Battais F","year":"2008","journal-title":"Eur Ann Allergy Clin Immunol"},{"key":"e_1_2_6_3_1","doi-asserted-by":"publisher","DOI":"10.1002\/mnfr.201200358"},{"key":"e_1_2_6_4_1","doi-asserted-by":"publisher","DOI":"10.1136\/gut.2010.225268"},{"key":"e_1_2_6_5_1","doi-asserted-by":"publisher","DOI":"10.1111\/1750-3841.12856"},{"key":"e_1_2_6_6_1","doi-asserted-by":"publisher","DOI":"10.1053\/j.gastro.2014.12.049"},{"key":"e_1_2_6_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/0167-4838(87)90042-2"},{"key":"e_1_2_6_8_1","doi-asserted-by":"publisher","DOI":"10.1097\/00042737-200505000-00010"},{"key":"e_1_2_6_9_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.2007.01599.x"},{"key":"e_1_2_6_10_1","doi-asserted-by":"publisher","DOI":"10.1556\/CRC.43.2015.1.13"},{"key":"e_1_2_6_11_1","doi-asserted-by":"publisher","DOI":"10.1097\/MEG.0b013e3282f46597"},{"key":"e_1_2_6_12_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00217-005-0100-4"},{"key":"e_1_2_6_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jcs.2006.08.005"},{"key":"e_1_2_6_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jaci.2013.07.018"},{"key":"e_1_2_6_15_1","doi-asserted-by":"publisher","DOI":"10.1002\/mnfr.200400016"},{"key":"e_1_2_6_16_1","doi-asserted-by":"publisher","DOI":"10.2332\/allergolint.09-RAI-0125"},{"key":"e_1_2_6_17_1","doi-asserted-by":"publisher","DOI":"10.1371\/journal.pone.0002294"},{"key":"e_1_2_6_18_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf505716p"},{"key":"e_1_2_6_19_1","doi-asserted-by":"publisher","DOI":"10.1038\/ajg.2012.219"},{"key":"e_1_2_6_20_1","doi-asserted-by":"publisher","DOI":"10.5740\/jaoacint.SGE_Sharma"},{"key":"e_1_2_6_21_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0733-5210(86)80012-1"},{"key":"e_1_2_6_22_1","doi-asserted-by":"publisher","DOI":"10.1042\/bj2670001"},{"key":"e_1_2_6_23_1","doi-asserted-by":"publisher","DOI":"10.1385\/1-59259-082-9:055"},{"key":"e_1_2_6_24_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fct.2013.10.032"},{"key":"e_1_2_6_25_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jada.2008.07.012"},{"key":"e_1_2_6_26_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jim.2005.02.014"},{"key":"e_1_2_6_27_1","doi-asserted-by":"publisher","DOI":"10.1006\/jcrs.1994.1020"},{"issue":"4","key":"e_1_2_6_28_1","first-page":"262","article-title":"Comparative investigations of gluten proteins from different wheat species I","volume":"211","author":"Wieser H.","year":"2000","journal-title":"Qualitative and quantitative composition of gluten protein types. 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