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Research Article

Matrix-assisted laser desorption/ionization time-of-flight mass spectrometric micro-analysis: the first non-immunological alternative attempt to quantify gluten gliadins in food samples

  1. Emilio Camafeita1,
  2. Patricia Alfonso1,
  3. Thomas Mothes2,
  4. Enrique Méndez1,*

Article first published online: 4 DEC 1998

DOI: 10.1002/(SICI)1096-9888(199709)32:9<940::AID-JMS550>3.0.CO;2-2

Issue

Journal of Mass Spectrometry

Journal of Mass Spectrometry

Volume 32, Issue 9, pages 940–947, September 1997

Additional Information

How to Cite

Camafeita, E., Alfonso, P., Mothes, T. and Méndez, E. (1997), Matrix-assisted laser desorption/ionization time-of-flight mass spectrometric micro-analysis: the first non-immunological alternative attempt to quantify gluten gliadins in food samples. J. Mass Spectrom., 32: 940–947. doi: 10.1002/(SICI)1096-9888(199709)32:9<940::AID-JMS550>3.0.CO;2-2

Author Information

  1. 1

    Unidad de Análisis Estructural de Proteínas, Centro Nacional de Biotecnología, CSIC, Cantoblanco E-28049 Madrid, Spain

  2. 2

    Universität Leipzig, Universitätsklinikum, Institut für Klinische Chemie und Pathobiochemie, Liebigstr. 16, D-04103 Leipzig, Germany

*Unidad de Análisis Estructural de Proteínas, Centro Nacional de Biotecnología, CSIC, Cantoblanco E-28049 Madrid, Spain

Publication History

  1. Issue published online: 4 DEC 1998
  2. Article first published online: 4 DEC 1998
  3. Manuscript Accepted: 26 MAY 1997
  4. Manuscript Received: 26 FEB 1997

Funded by

  • CICYT. Grant Numbers: B1094-0025, B1095-2070E

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Keywords:

  • Matrix-assisted laser desorption/ionization time-of-flight mass spectrometry, coeliac disease: gluten;
  • gliadins;
  • gluten-free

Abstract

The first epitope-independent procedure for rapidly quantifying gluten gliadins in food by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI/TOF-MS) based on the direct observation of the characteristic gliadin mass pattern is presented. This pattern was identified in both processed and unprocessed gluten-containing food samples. The procedure allows the micro-quantification of gluten in food samples below levels toxic for coeliac patients, with a linear response in the 0.4–10 mg per 100 g range and a high detection sensitivity similar to that of enzyme-linked immunosorbent assay (ELISA) systems. Food samples simultaneously analyzed by MALDI/TOF-MS and a highly sensitive laboratory-made sandwich ELISA revealed a good correlation between the two techniques. In addition, MALDI/TOF-MS provides a rapid screening system to determine the presence of gliadins in food samples by directly monitoring the occurrence of the protonated gliadin mass pattern. The procedure also permits the study of the alteration of gliadins in food during the baking process, providing data on the heat effect by changes in protein mass signals. © 1997 by John Wiley & Sons Ltd.

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