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
Article first published online: 4 DEC 1998
Copyright © 1997 John Wiley & Sons, Ltd.
Journal of Mass Spectrometry
Volume 32, Issue 9, pages 940–947, September 1997
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
- Issue published online: 4 DEC 1998
- Article first published online: 4 DEC 1998
- Manuscript Accepted: 26 MAY 1997
- Manuscript Received: 26 FEB 1997
- CICYT. Grant Numbers: B1094-0025, B1095-2070E
- Cited By
- Matrix-assisted laser desorption/ionization time-of-flight mass spectrometry, coeliac disease: gluten;
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.