About: Evidence for Wheat, Rye, and Barley Presence in Gluten Free Foods by PCR Method

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About: Evidence for Wheat, Rye, and Barley Presence in Gluten Free Foods by PCR Method – Comparison with Elisa Method Goto Sponge NotDistinct Permalink

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	A method of the evidence for the presence of wheat, rye, and barley in gluten free foods, based on the polymerase chain reaction (PCR), was validated. DNA was isolated from foods by chaotropic solid phase extraction. The PCR method applied was focused on the intron of the chloroplast gene trnL and utilised primers WBR11 and WBR13. Electrophoresed wheat and rye DNAs were characterised by a 201 bp fragment, barley DNA by a 196 bp fragment. The validated PCR method was applied to the selection of 18 gluten free foods, previously found by ELISA method to contain 1 mg or more of gliadin per 100 g food. The presence of wheat was confirmed by PCR method in all foods analysed. The comparison with the results obtained by ELISA method reliably verified the detection limit of PCR method, i.e., 0.02% wheat. A method of the evidence for the presence of wheat, rye, and barley in gluten free foods, based on the polymerase chain reaction (PCR), was validated. DNA was isolated from foods by chaotropic solid phase extraction. The PCR method applied was focused on the intron of the chloroplast gene trnL and utilised primers WBR11 and WBR13. Electrophoresed wheat and rye DNAs were characterised by a 201 bp fragment, barley DNA by a 196 bp fragment. The validated PCR method was applied to the selection of 18 gluten free foods, previously found by ELISA method to contain 1 mg or more of gliadin per 100 g food. The presence of wheat was confirmed by PCR method in all foods analysed. The comparison with the results obtained by ELISA method reliably verified the detection limit of PCR method, i.e., 0.02% wheat. (en)
Title	Evidence for Wheat, Rye, and Barley Presence in Gluten Free Foods by PCR Method – Comparison with Elisa Method Evidence for Wheat, Rye, and Barley Presence in Gluten Free Foods by PCR Method – Comparison with Elisa Method (en)
skos:prefLabel	Evidence for Wheat, Rye, and Barley Presence in Gluten Free Foods by PCR Method – Comparison with Elisa Method Evidence for Wheat, Rye, and Barley Presence in Gluten Free Foods by PCR Method – Comparison with Elisa Method (en)
skos:notation	RIV/00027022:_____/11:00000234!RIV12-MZE-00027022
http://linked.open...avai/predkladatel	Výzkumný ústav potravinářský, v.v.i.
http://linked.open...avai/riv/aktivita	P
http://linked.open...avai/riv/aktivity	P(1B53002)
http://linked.open...iv/cisloPeriodika	1
http://linked.open...vai/riv/dodaniDat	2012
http://linked.open...aciTvurceVysledku	Gabrovská, Dana Rysová, Jana Paulíčková, Ivana Mašková, Eva
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Výzkumný ústav potravinářský Praha, v.v.i.
http://linked.open...dnocenehoVysledku	198453
http://linked.open...ai/riv/idVysledku	RIV/00027022:_____/11:00000234
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	polymerase chain reaction; ELISA; wheat; rye; barley; gliadin (en)
http://linked.open.../riv/klicoveSlovo	polymerase chain reaction rye gliadin ELISA barley wheat
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[47A9B7AA00EF]
http://linked.open...i/riv/nazevZdroje	Czech Journal of Food Sciences
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	4 (xsd:int)
http://linked.open...cetTvurcuVysledku	4 (xsd:int)
http://linked.open...vavai/riv/projekt	Safety evalution of foods for gluten-free diet
http://linked.open...UplatneniVysledku	2011
http://linked.open...v/svazekPeriodika	29
http://linked.open...iv/tvurceVysledku	Gabrovská, Dana Mašková, Eva Paulíčková, Ivana Rysová, Jana
http://linked.open...ain/vavai/riv/wos	000287538500006
issn	1212-1800
number of pages	6 (xsd:int)
is http://linked.open...avai/riv/vysledek of	Evidence for Wheat, Rye, and Barley Presence in Gluten Free Foods by PCR Method – Comparison with Elisa Method Evidence for Wheat, Rye, and Barley Presence in Gluten Free Foods by PCR Method – Comparison with Elisa Method

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