Gluten/gliadin allergen assay (ELISA)

The measurement of gliadin, the main allergenic protein in gluten, is essential to ensure the compliance of products labeled "gluten-free." Even trace amounts of gluten can cause adverse reactions in people with celiac disease or gluten sensitivity. This method allows for the precise detection and quantification of gliadin in a wide range of food and plant matrices, thus ensuring the safety and regulatory compliance of finished products.

The analysis is based on the ELISA (Enzyme-Linked ImmunoSorbent Assay) method, recognized for its reliability, specificity and sensitivity in the quantification of allergenic proteins.

Principle and operation of the method

The ELISA test relies on the specific recognition between an antibody and the gliadin antigen. The sample (flour, powder, food preparation, plant extract, etc.) is first extracted into a suitable solution and then contacted with a specific antibody fixed on a microtiter plate.
The antigen-antibody binding is then revealed by an enzymatic reaction producing a color that can be measured by spectrophotometry. The intensity of the color is proportional to the concentration of gliadin present in the sample.

This method allows for very sensitive detection, down to a few ppm (parts per million), in accordance with the requirements of Regulation (EU) No 828/2014 on the labelling of "gluten-free" foodstuffs.

Analytical performance and related analyses

The determination of gluten/gliadin by ELISA is particularly suitable for cereal and vegetable matrices: products based on wheat, rye, barley, oats, flours, industrial preparations, nutritional supplements and plant extracts.

The ELISA method has several advantages:

• Excellent sensitivity for detecting traces of gluten.
• High specificity thanks to validated anti-gliadin antibodies.
• Speed ​​of analysis and reproducibility of results.

For a comprehensive assessment of allergenic and nutritional safety, this analysis can be combined with:

• the quantification of multiple food allergens (ELISA, LC-MS, PCR) ,
• total protein levels ,
• the detection of GMOs by PCR,
• or even the microbiological control of food products .

Applications and areas of use

Gliadin assay is used in several fields:

• Human food : control of finished products intended for consumers intolerant or allergic to gluten, verification of "gluten-free" statements on packaging.
• Nutraceuticals : verification of the purity of cereal extracts, nutritional powders and food supplements formulated without gluten.
• Animal nutrition : control of formulations and raw materials to avoid the presence of gluten in food intended for sensitive animals.
• Plant products and ingredients : assessment of cross-contamination in powders or extracts of plant origin.

These controls ensure compliance with European standards and strengthen consumer confidence in certified gluten-free products.

The advantages of the YesWeLab service

YesWeLab relies on a network of partner laboratories specializing in physicochemical and allergenic analyses, accredited to ISO 17025 and COFRAC. Each sample is directed to the laboratory best suited to the matrix and the desired method.

Thanks to its digital analysis management platform, YesWeLab simplifies quote requests, sample submissions, and real-time results tracking. Since 2020, numerous manufacturers, formulators, and distributors have trusted us to manage their allergen analyses and ensure their products comply with regulations.

For any specific needs regarding the dosage of gluten or gliadin allergens, contact our scientific team now for tailored support and a personalized quote.