{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,2,13]],"date-time":"2026-02-13T16:53:54Z","timestamp":1771001634409,"version":"3.50.1"},"reference-count":25,"publisher":"BMJ","issue":"2","content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Gut"],"accepted":{"date-parts":[[1998,2,18]]},"published-print":{"date-parts":[[1998,8,1]]},"abstract":"<jats:p>\n                    <jats:italic>Background<\/jats:italic>\n                    \u2014Future European Community regulations will require a sensitive and specific assay for measurement of coeliac toxic gluten proteins in foods marketed as gluten-free. To avoid spurious cross reactions with non-toxic proteins, specific antibodies and target antigens are required. A synthetic 19 amino acid peptide of A gliadin has been shown to cause deterioration in the morphology of small intestinal biopsy specimens of coeliac patients in remission.\n                  <\/jats:p>\n                  <jats:p>\n                    <jats:italic>Aims<\/jats:italic>\n                    \u2014To develop an assay for detection of gluten in foods, based on measurement of a known toxic peptide.\n                  <\/jats:p>\n                  <jats:p>\n                    <jats:italic>Methods<\/jats:italic>\n                    \u2014A monoclonal antibody raised against the toxic A gliadin peptide, with a polyclonal anti-unfractionated gliadin capture antibody, was used to develop a double sandwich enzyme linked immunosorbent assay (ELISA) for the measurement of gluten in foods.\n                  <\/jats:p>\n                  <jats:p>\n                    <jats:italic>Results<\/jats:italic>\n                    \u2014Standard curves for gliadin and for rye, barley, and oat prolamins were produced. The sensitivity of the assay was 4 ng\/ml of gliadin, 500 ng\/ml for rye prolamins, and 1000 ng\/ml for oat and barley prolamins. The assay could detect gluten in cooked foods, although at reduced sensitivity. Prolamins from coeliac non-toxic rice, maize, millet, and sorghum did not cross react in the assay. A variety of commercially available gluten- free foods were analysed; small quantities of gluten were detected in some products.\n                  <\/jats:p>\n                  <jats:p>\n                    <jats:italic>Conclusion<\/jats:italic>\n                    \u2014The assay may form the basis of a sensitive method for measurement of gluten in foods for consumption by patients with coeliac disease.\n                  <\/jats:p>","DOI":"10.1136\/gut.43.2.190","type":"journal-article","created":{"date-parts":[[2010,6,30]],"date-time":"2010-06-30T12:46:12Z","timestamp":1277901972000},"page":"190-195","source":"Crossref","is-referenced-by-count":65,"title":["Measurement of gluten using a monoclonal antibody to a coeliac toxic peptide of A gliadin"],"prefix":"10.1136","volume":"43","author":[{"given":"H J","family":"Ellis","sequence":"first","affiliation":[{"name":"aGastroenterology Unit (UMDS), St Thomas\u2019s Hospital, London, UK, \n\nbGeorgetown University, USA, \n\ncPeptide Synthesis Laboratory, ICRF, Lincoln\u2019s Inn Field, London, UK"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"S","family":"Rosen-Bronson","sequence":"additional","affiliation":[{"name":"aGastroenterology Unit (UMDS), St Thomas\u2019s Hospital, London, UK, \n\nbGeorgetown University, USA, \n\ncPeptide Synthesis Laboratory, ICRF, Lincoln\u2019s Inn Field, London, UK"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"N","family":"O\u2019Reilly","sequence":"additional","affiliation":[{"name":"aGastroenterology Unit (UMDS), St Thomas\u2019s Hospital, London, UK, \n\nbGeorgetown University, USA, \n\ncPeptide Synthesis Laboratory, ICRF, Lincoln\u2019s Inn Field, London, UK"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"P J","family":"Ciclitira","sequence":"additional","affiliation":[{"name":"aGastroenterology Unit (UMDS), St Thomas\u2019s Hospital, London, UK, \n\nbGeorgetown University, USA, \n\ncPeptide Synthesis Laboratory, ICRF, Lincoln\u2019s Inn Field, London, UK"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"239","published-online":{"date-parts":[[1998,8,1]]},"reference":[{"key":"2025121302514656000_43.2.190.1","doi-asserted-by":"publisher","DOI":"10.1136\/gut.31.6.712"},{"key":"2025121302514656000_43.2.190.2","first-page":"110","article-title":"How \u201cfree\u201d is \u201cgluten-free\u201d? 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Tampere, Finland. eds Collin P Maki M (Lege Artis), p 69."},{"key":"2025121302514656000_43.2.190.20","doi-asserted-by":"publisher","DOI":"10.1046\/j.1365-2249.1998.00448.x"},{"key":"2025121302514656000_43.2.190.21","doi-asserted-by":"publisher","DOI":"10.1006\/clin.1996.0081"},{"key":"2025121302514656000_43.2.190.22","doi-asserted-by":"publisher","DOI":"10.1016\/0140-6736(91)91163-O"},{"key":"2025121302514656000_43.2.190.23","first-page":"257","article-title":"Enzyme-immunoassay for determination of gluten in foods; collaborative study.","volume":"74","author":"Skerritt","year":"1991","journal-title":"J Assoc Off Anal Chem"},{"key":"2025121302514656000_43.2.190.24","doi-asserted-by":"crossref","first-page":"1094","DOI":"10.1016\/0140-6736(91)91739-H","article-title":"Inter-laboratory variation in gluten detection by ELISA kit.","volume":"337","author":"Booth","year":"1991","journal-title":"Lancet"},{"key":"2025121302514656000_43.2.190.25","doi-asserted-by":"crossref","unstructured":"Wieser H, Seilmeier W, Belitz H-D. 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