foodindustryПищевая промышленность: наука и технологииFood Industry: Science and Technology2073-4794Научно-практический центр Национальной академии наук Беларуси по продовольствиюfoodindustry-606Research ArticleСтатьиНабор реагентов для иммуноферментного определения глиадина в продуктах питания: технико-аналитические характеристики и вопросы пробоподготовкиА test system for gliadin enzyme immunoassay in food: technical and analytical characteristics and sample preparation aspectsКиселеваЕ. П.КiselevaЕ. Р.

Киселева Елена Павловна, кандидат химических наук, ведущий научный сотрудник

ул. Академика Купренича, 5/2, 220084, г. Минск

Kiseleva Elena Pavlovna, PhD (Chemical), Leading Researcher The Institute of Biooiganic Chemistry

5/2, Academic Kuprevich str., 220084, Minsk

epkiseleva@yandex.ruМихайлопулоК. И.МikhailopuloК. I.

Михайлопуло Константин Игоревич, старший научный сотрудник

ул. Академика Купревича, 5/2, 220084, г. Минск

Mikhailopylo Konstantin Igorevich, Senior Researcher The Institute of Bioorganic Chemistry

5/2, Academic Kuprevich str., 220084

k.mikhailoputo@gmail.comСвиридовО. В.SviridovО. V.

Свиридов Олег Васильевич, доктор химических наук, профессор, заведующий лабораторией «Химия белковых гормонов»

ул. Академика Купревича, 5/2, 220084, г. Минск

Sviridov Oleg Vasilevich, Doctor of Chemistry, Professor, Head of the Laboratory “Chemistry of Protein Hormones”

5/2, Academic Kuprevich str., 220084, Minsk

sviridov@iboch.byГосударственное научное учреждение «Институт биоорганической химии Национальной академии наук Беларуси»Institute of Вioorganic Cheтistry of the National Асаdеmу of Sciences of Belarus20232606202316298108Copyright © Киселева Е.П., Михайлопуло К.И., Свиридов О.В., 20232023Киселева Е.П., Михайлопуло К.И., Свиридов О.В.Кiseleva Е.Р., Мikhailopulo К.I., Sviridov О.V.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://foodindustry.belal.by/jour/article/view/606

Белки эндосперма зерен пшеницы, ржи и ячменя (rлютены, включая rлиадины) провоцируют развитие целиакии, единственным способом лечения которой является безглютеновая диета. Контроль концентрации глютена в пише основан на количественном определении глиадина, который составляет 50% глютена. В Институте биоорганической химии НАН Беларуси разработана технология производства набора реагентов для количественного определения rлиадина в продуктах питания методом иммуноферментного анализа (ИФА) под названием «ПРОДОСКРИН® ИФА-Глиадин» (ТУ ВУ 100185129.195-2022). По параметрам технического уровня набор «ПРОДОСКРИН® ИФА-fлиадин» соответствует применяемому в РБ импортному аналогу Ridascreen Gliadin (арт. R 7001), имеющему статус Официального метода АОАС за номером 2012.01. Показано, что процедура пробоподrотовки, традиционно используемая в наборах аналогичного назначения и включающая механическую гомогенизацию и экстракцию глиадина 70% этанолом, не обеспечивает полную экстракцию глиадина из продуктов питания, имеющих пластилинаобразную консистенцию. Это приводит к получению ложноотрицательных результатов. Для устранения указанного выше матрикс-эффекта процелура механической гомогенизации была дополнена химической гомогенизацией, проводимой с использованием специального коктейли, состав которого представляет собой «ноу-хау».

Wheat, гуе and barley endosperm proteim (glutens, inclucling gliadins) provoke the development of celiac disease, for which the only treatment is а gluten-free diet. The control of gluten concentration in foods is based on the quantitative determination of gliadin that makes up 50% of total gluten. А test system for the quantitative determination of gliadin in food Ьу an enzyme immunoassay, "PRODOSCREEN® ELISA-Gliadin" (TU ВУ 100185129.195-2022), has been designed. In terms of technical and analytical level parameters, the test system corresponds to Ridascreen® Gliadin ( art. R 7001) ELISA kit, which is used in Belarus and has the status of an АОАС Official Method No 2012.01. We found that the conventional sample preparation procedure, inclucling mechanical homogenization and extraction of gliadin with 70% ethanol, did not provide complete extraction of gliadin from foods with а plasticine-like consistency and led to false negative results. То solve the matrix-effect proЬiem, а special cocktail was developed enaЬiing additional chemical homogenization of samples.

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The authors declare that there are no conflicts of interest present.