The survey of prolamin and gluten content in beers produced in Central Europe – The biochemical characterization of immunoreactive protein fractions

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60162694%3AG42__%2F24%3A00559056" target="_blank" >RIV/60162694:G42__/24:00559056 - isvavai.cz</a>

Result on the web

<a href="http://www.journals.elsevier.com/food-bioscience/" target="_blank" >http://www.journals.elsevier.com/food-bioscience/</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.fbio.2023.102623" target="_blank" >10.1016/j.fbio.2023.102623</a>

Result language

angličtina

Original language name

The survey of prolamin and gluten content in beers produced in Central Europe – The biochemical characterization of immunoreactive protein fractions

Original language description

Prolamins (gliadin-related proteins) are cereal proteins which are a source of polypeptides that are toxic to people showing intolerance or allergy to gluten. Therefore, serious safety concerns regarding occasional and routine beer consumption emerge due to the presence of immunoreactive amino acid sequences of cereal origin that remain in the final product. The aim of the study was to investigate the presence of prolamins and gluten in samples of beers (72 commercially available beverages) produced in Central Europe. A competitive ELISA and immunoblotting methods were applied to analyze the presence and concentration of immunoreactive proteins/peptides. Gluten level in the studied beers ranged from 10 to over 6000 mg/kg. Approximately 30% beers could be regarded as gluten-free, around 40% were very low gluten and only 25% beers contained considerable amounts of gluten. The highest level of prolamin content was detected in wheat beers. We demonstrated that these high concentrations of prolamins are probably derived from residues of non-degraded wheat gliadins.

Czech name

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Czech description

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Type

J_SC - Article in a specialist periodical, which is included in the SCOPUS database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

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Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2023

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Food Bioscience

ISSN

2212-4292

e-ISSN

2212-4306

Volume of the periodical

53

Issue of the periodical within the volume

1

Country of publishing house

GB - UNITED KINGDOM

Number of pages

6

Pages from-to

102623

UT code for WoS article

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EID of the result in the Scopus database

2-s2.0-85152674434