Magneto immunosensor for gliadin detection in gluten-free foodstuff: Towards food safety for celiac patients

T. Laube, S. V. Kergaravat, S. N. Fabiano, S. R. Hernández, S. Alegret, M. I. Pividori

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47 Citations (Scopus)


Gliadin is a constituent of the cereal protein gluten, responsible for the intolerance generated in celiac disease. Its detection is of high interest for food safety of celiac patients, since the only treatment known until now is a lifelong avoidance of this protein in the diet. Therefore, it is essential to have an easy and reliable method of analysis to control the contents in gluten-free foods. An electrochemical magneto immunosensor for the quantification of gliadin or small gliadin fragments in natural or pretreated food samples is described for the first time and compared to a novel magneto-ELISA system based on optical detection. The immunological reaction was performed on magnetic beads as solid support by the oriented covalent immobilization, of the protein gliadin on tosyl-activated beads. Direct, as well as indirect competitive immunoassays were optimized, achieving the best analytical performance with the direct competitive format. Excellent detection limits (in the order of μgL -1) were achieved, according to the legislation for gluten-free products. The matrix effect, as well as the performance of the assays was successfully evaluated using spiked gluten-free foodstuffs (skimmed milk and beer), obtaining excellent recovery values in the results. © 2011 Elsevier B.V.
Original languageEnglish
Pages (from-to)46-52
JournalBiosensors and Bioelectronics
Issue number1
Publication statusPublished - 15 Sep 2011


  • Celiac disease
  • Direct competitive immunoassay
  • Electrochemical magneto immunosensor
  • Food safety
  • Gliadin
  • Magnetic beads
  • Magneto-ELISA


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