GLUTEN

Gluten is primarily composed of gliadin and glutenin, two abundant seed storage proteins found within wheat, barley and rye. Sensitivity to gluten affects 6% of the U.S. population and includes individuals affected by celiac disease, wheat allergy, and non-celiac gluten sensitivity. These individuals experience a range of symptoms upon ingestion of wheat and related cereals and there is a growing commercial need for new methods to rapidly and accurately detect gluten in foods for the protection gluten sensitive individuals.

Using a novel set of gluten-specific monoclonal antibodies, BioFront Technologies has developed the MonoTrace Gluten ELISA, a robust assay for detecting gluten in a wide variety of complex food systems while utilizing a novel non-toxic extraction buffer.