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    Celiac Disease Future: A Device that Detects Gluten in Food?


    Jefferson Adams

    Celiac.com 10/18/2012 - Currently, there is no convenient way for people with celiac disease to test food for gluten content. In an effort to change that, University researchers in Spain are using Sunrise™ absorbance readers by Tecan, together with Magellan™ V4.0 software to create an accurate, easy to use sensor that can test for gluten in food.


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    Photo: CC--chrisinplymouthMaria Isabel Pividori from the Sensors and Biosensors Group at the Universitat Autònoma de Barcelona confirmed the development of the "electrochemical magneto immunosensor for the sensitive detection of gliadin – and small gliadin fragments – in natural or pretreated foods.” Gliadin is the main protein trigger for celiac disease.

    The sensor is an important step toward addressing "increasing demand for rapid, simple and low cost techniques for accurate food analysis in decentralized analytical situations," said Pividori.

    The research team measured the performance of the electrochemical immuno-sensor by comparing it with a new magneto-ELISA, using optical detection performed on the Sunrise plate reader.

    The team conducted ELISAs in 96-well microplates, using a magnetic separation plate to isolate the supernatant before measuring the absorbance in the Sunrise reader.

    This enabled the team to conduct immunoassays in a number of various formats for multiple applications – such as evaluating protein coupling to magnetic beads and nanoparticles – as well as allowing assessment of different transducer materials for bio-sensing purposes.

    Because it offers "a quick and easy way to optimize reagents and assay parameters," Pividori calls the Sunrise "ideal for research applications."

    So just how far off is a commercially viable device that will allow people with celiac disease to test gluten levels in their food? Only time will tell, but stay tuned for more developments as researchers try to deliver such a device.

    Meantime, let us know what you think. Would you like a device that could easily and accurately test food for gluten? Would such a device make your gluten-free life better or easier? Comment below to let us know your thoughts.

    Full details of this study can be found in: Laube T et al. Biosens Bioelectron, 2011, 27, 46-52.

    Source:

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    The problem with this is that the food would have to be bought first, then taken home to test. If it's not gluten-free, the money has been wasted.

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    I would love a gliaden sensor to test food for gluten. Because of other health issues, I can't readily tell if I have ingested gluten and my daughter is asymptomatic. A gluten detector would help keep us from eating contaminated food and lower the stress level of eating out.

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    It would be amazing. We would buy several to keep in different places. I would think pretty much anyone with celiac disease or gluten intolerance would buy one as long as it was affordable.

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    Guest Margaret

    Posted

    Yes... this would be a wonderful device. I've thrown away so much food that people have (with best of intentions) brought me from their kitchens or bakeries claiming to be gluten-free. From experience I've learned that I can not risk eating such items. This would probably allow me to enjoy many more options with the confidence that I won't have a reaction or compromise my health.

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    I have been on a strict gluten-free diet for years and I still have antibodies. Hidden gluten or cross contamination are the likely sources. I would love one of these at a manageable cost.

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    I have been wondering why someone can not create a swab to use when we eat out we could stick it in food. Maybe it could change colors like an acidity or urine analysis.

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    Would love to have one! All good points above. Affordable and easy to use. Would help tremendously away from home.

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    I would buy one. It would be worth it to keep from getting sick.

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    Guest Jack Frost

    Posted

    As long it was portable and could be carried. Guessing is a poor way to lose.

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    I would love to have it to see if Modified Food Starch on label is gluten or not. I don't use these foods but I might be able to eat them if I could test them. It would also have to be reasonably priced.

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    I would LOVE LOVE LOVE to have a sensor. It would make eating away from home so much less stressful. I would use it when I go to restaurants - particularly new ones where I wasn't sure they really understood what gluten was.

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    Guest monika.lazaro5@gmail.com

    Posted

    The problem with this is that the food would have to be bought first, then taken home to test. If it's not gluten-free, the money has been wasted.

    Actually I'm thinking of using it at a restaurant when they offer 'Gluten-Free Food" as a double-check!

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    Guest Elaine Meilenhausen

    Posted

    Yes, Yes, it would make my life much easier. I would use it every time I had anything to eat outside of my home.

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    This device would simplify my life significantly! I would happily purchase one for myself, my adult son and daughter.

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    I would certainly buy one. mainly for when eating out. I often feel stressed when eating out so this would be wonderful!!

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    This would be a great breakthrough for those of us who are new to celiac disease. I would buy one and use it all the time.

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    I would buy it in a second! ANYTHING to help with this situation would be appreciated.

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    Guest Jessica

    Posted

    I would love to have one to prove to my husband how important cross contamination is. He is the cook of the house and insists that he cooked a gluten-free meal. But unless I prepare my on meals I usually get sick. It hurts his feelings when I don't want to eat his meals.

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    Guest Georgia

    Posted

    Count my vote for it!! I would love it for all the reasons mentioned as well as to check my own cooking for cross-contamination from my kitchen.

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    I have been saying for a while that I would pay good money for something like this - it would be worth it just to be sure of what I'm eating and to be able to try things that I regularly wouldn't take the risk with. The only problem I have is if a crumb from cross-contamination is enough to upset my body, then I would need to be able to test the entire amount of food, not just stick it in one place and assume that there's no gluten throughout.

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    I would like to know how sensitive this test is. If it can test below 20 ppm to very low levels of gluten I would be happy. My son gets sick from products that contain 5 ppm gluten...

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    I would LOVE to have a sensor and have spoken to other coeliacs who all agree. I hope it will be available VERY soon. I can feel a sense of relief already that I will be able to eat safely, especially when I am away from my home.

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    Yes, yes, yes!! This is wonderful. I feel a sense of relief already at being able to tell if my food is safe to eat, especially when I am away from home. I hope we will be able to have the sensor VERY soon!!!

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    Sources:
    1. Toft M, Dietrichs E. Aggravated stuttering following subthalamic deep brain stimulation in Parkinson’s disease--two cases. BMC Neurol. 2011 Apr 8;11:44.
    2. Tani T, Sakai Y. Stuttering after right cerebellar infarction: a case study. J Fluency Disord. 2010 Jun;35(2):141-5. Epub 2010 Mar 15.
    3. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    4. Jäncke L, Hänggi J, Steinmetz H. Morphological brain differences between adult stutterers and non-stutterers. BMC Neurol. 2004 Dec 10;4(1):23.
    5. Kell CA, Neumann K, von Kriegstein K, Posenenske C, von Gudenberg AW, Euler H, Giraud AL. How the brain repairs stuttering. Brain. 2009 Oct;132(Pt 10):2747-60. Epub 2009 Aug 26.
    6. Galantucci S, Tartaglia MC, Wilson SM, Henry ML, Filippi M, Agosta F, Dronkers NF, Henry RG, Ogar JM, Miller BL, Gorno-Tempini ML. White matter damage in primary progressive aphasias: a diffusion tensor tractography study. Brain. 2011 Jun 11.
    7. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    8. [No authors listed] Case records of the Massachusetts General Hospital. Weekly clinicopathological exercises. Case 43-1988. A 52-year-old man with persistent watery diarrhea and aphasia. N Engl J Med. 1988 Oct 27;319(17):1139-48
    9. Molteni N, Bardella MT, Baldassarri AR, Bianchi PA. Celiac disease associated with epilepsy and intracranial calcifications: report of two patients. Am J Gastroenterol. 1988 Sep;83(9):992-4.
    10. http://ezinearticles.com/?Food-Allergy-and-Stuttering-Link&id=1235725 
    11. http://www.craig.copperleife.com/health/stuttering_allergies.htm 
    12. https://www.celiac.com/forums/topic/73362-any-help-is-appreciated/
    13. Ford RP. The gluten syndrome: a neurological disease. Med Hypotheses. 2009 Sep;73(3):438-40. Epub 2009 Apr 29.
    14. Hadjivassiliou M, Gibson A, Davies-Jones GA, Lobo AJ, Stephenson TJ, Milford-Ward A. Does cryptic gluten sensitivity play a part in neurological illness? Lancet. 1996 Feb 10;347(8998):369-71.

    Jefferson Adams
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    They are variously affiliated with the Department of Pathology and Cell Biology, and the Department of Medicine at the Celiac Disease Center, New York Presbyterian Hospital/Columbia University Medical Center, New York, USA. Their team analyzed results of TCR-GR analyses performed on SB biopsies at our institution over a 3-year period, which were obtained from eight active celiac disease, 172 celiac disease on gluten-free diet, 33 RCDI, and three RCDII patients and 14 patients without celiac disease. 
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    Source:
    Journal of Clinical Pathologyhttp://dx.doi.org/10.1136/jclinpath-2018-205023

    Jefferson Adams
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    They then assessed those patients and compared the results for olmesartan initiators to initiators of other ARBs after propensity score (PS) matching. They found unadjusted incidence rates of 0.82, 1.41, 1.66 and 29.20 per 1,000 person‐years for celiac disease, malabsorption, concomitant diagnoses of diarrhea and weight loss, and non‐infectious enteropathy respectively. 
    After PS matching comparing olmesartan to other ARBs, hazard ratios were 1.21 (95% CI, 1.05‐1.40), 1.00 (95% CI, 0.88‐1.13), 1.22 (95% CI, 1.10‐1.36) and 1.04 (95% CI, 1.01‐1.07) for each outcome. Patients aged 65 years and older showed greater hazard ratios for celiac disease, as did patients receiving treatment for more than 1 year, and patients receiving higher cumulative olmesartan doses.
    This is the first comprehensive multi‐database study to document a higher rate of enteropathy in olmesartan initiators as compared to initiators of other ARBs, though absolute rates were low for both groups.
    Source:
    Alimentary Pharmacology & Therapeutics

    Jefferson Adams
    Celiac.com 06/12/2018 - A life-long gluten-free diet is the only proven treatment for celiac disease. However, current methods for assessing gluten-free diet compliance are lack the sensitivity to detect occasional dietary transgressions that may cause gut mucosal damage. So, basically, there’s currently no good way to tell if celiac patients are suffering gut damage from low-level gluten contamination.
    A team of researchers recently set out to develop a method to determine gluten intake and monitor gluten-free dietary compliance in patients with celiac disease, and to determine its correlation with mucosal damage. The research team included ML Moreno, Á Cebolla, A Muñoz-Suano, C Carrillo-Carrion, I Comino, Á Pizarro, F León, A Rodríguez-Herrera, and C Sousa. They are variously affiliated with Facultad de Farmacia, Departamento de Microbiología y Parasitología, Universidad de Sevilla, Sevilla, Spain; Biomedal S.L., Sevilla, Spain; Unidad Clínica de Aparato Digestivo, Hospital Universitario Virgen del Rocío, Sevilla, Spain; Celimmune, Bethesda, Maryland, USA; and the Unidad de Gastroenterología y Nutrición, Instituto Hispalense de Pediatría, Sevilla, Spain.
    For their study, the team collected urine samples from 76 healthy subjects and 58 patients with celiac disease subjected to different gluten dietary conditions. To quantify gluten immunogenic peptides in solid-phase extracted urines, the team used a lateral flow test (LFT) with the highly sensitive and specific G12 monoclonal antibody for the most dominant GIPs and an LFT reader. 
    They detected GIPs in concentrated urines from healthy individuals previously subjected to gluten-free diet as early as 4-6 h after single gluten intake, and for 1-2 days afterward. The urine test showed gluten ingestion in about 50% of patients. Biopsy analysis showed that nearly 9 out of 10 celiac patients with no villous atrophy had no detectable GIP in urine, while all patients with quantifiable GIP in urine showed signs of gut damage.
    The ability to use GIP in urine to reveal gluten consumption will likely help lead to new and non-invasive methods for monitoring gluten-free diet compliance. The test is sensitive, specific and simple enough for clinical monitoring of celiac patients, as well as for basic and clinical research applications including drug development.
    Source:
    Gut. 2017 Feb;66(2):250-257.  doi: 10.1136/gutjnl-2015-310148.