ELISA Technologies
offers the most
extensive collection of gluten testing
options available. We have assembled
an array of test kits from all over the
world. From rapid detection to
immunoassay principals to our analytical
testing servicesELISA Technologiesoffers our customers a variety of
options to meet their gluten testing needs.
Benefits of such a range of gluten testing
options include brand name protection,
compliance with product and labeling
requirements, prevention of costly product
recalls, duty of responsibility and insuring
consumer confidence. With
various protocols, formats, detection levels
and matrixes ELISA Technologies
has solutions to your gluten testing needs.
GLUTEN
is the common name for a combination of water-insoluble
proteins (gliadin and glutenin)
found in the seeds of wheat, rye and barley.
Sensitivity to gluten affects nearly 1% of the populations
of Europe and North America. Persons with gluten
sensitivity have a heightened immunologic response to
ingested gluten, resulting in a range of symptoms including
anemia, arthralgia, fatigue, infertility, dermatitis,
neurological disorders and celiac disease.
For persons with gluten sensitivity the only
treatment for these conditions is the
adoption of a gluten-free diet, avoiding
foods containing wheat, rye, barley and
other related cereal grains. Due to
the high prevalence of these grains in the
food supply, even products that do not
contain wheat, rye or barley as ingredients
may still contain trace amounts that are
significant enough to produce symptoms in
gluten-sensitive individuals.
PROLAMINS
are a group of plant storage proteins having
a high proline content and found in the
seeds of cereal grains: wheat (gliadin),
barley (hordein), rye (secalin), corn (zein)
and as a minor protein, avenin in oats.
They are characterized by a high glutamine
and proline content and are generally
soluble only in strong alcohol solutions.
Some prolamins, notably gliadin, and similar
proteins found in the tribe Triticeae may
induce
coeliac disease
in genetically predisposed individuals.
LUPIN-based
products such as flours and pastes are
increasingly being used in baked goods and
vegetarian dishes because they are high in
protein. Although lupin is not at
present a designated allergen, a significant
proportion of
peanut allergy suffers are clinically
cross-reactive to lupin and it appears to be an inhalant
allergen.
