Simple detection of gluten in wheat-containing food samples of celiac diets with a novel fluorescent nanosensor made of folic acid-based carbon dots through molecularly imprinted technique.
Food Chem
; 410: 135383, 2023 Jun 01.
Article
in En
| MEDLINE
| ID: mdl-36638629
A nanosensor is designed for rapid detection of the gluten content of wheat-containing samples. Gluten is a plant protein that causes allergy in individuals and leads to celiac disease. Since in a celiac diet trace amounts of gluten are able to prompt allergic reactions, a food-allergen label must be provided on foodstuffs and be seriously considered by food industries. Various analytical methods and commercial immunoassays are used for such analyses but prices per test, especially for low-income countries are high. Thus, a rapid, sensitive, simple, and inexpensive detecting tool seems essential. A solution can be designing a gluten optical nanosensor. The nanosensor is made of folic-acid-carbon dots and gluten molecularly templates embedded simultaneously in a silicate matrix. Adding gluten to the solution of this nanostructure and its adsorbing on the blank templated space on the nanostructure causes fluorescence enhancement. The concentration range of gluten detection was 0.36 to 2.20 µM.
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Celiac Disease
/
Food Hypersensitivity
Type of study:
Diagnostic_studies
Limits:
Humans
Language:
En
Journal:
Food Chem
Year:
2023
Document type:
Article
Affiliation country:
Iran
Country of publication:
United kingdom