Detection methods for wheat gluten related to celiac disease:a review

Celiac disease (CD) is an enteropathy of the small intestine triggered by the ingestion of gluten in genetically susceptible individuals. CD is a lifelong disease and a very small amount of gluten can trigger it. Therefore, it is particularly important for detection and quantification of gluten in food. At present, the main methods used in the detection of gluten include ELISA, western blot, mass spectrometry and PCR. This article had discussed the advantages and disadvantages of these four methods. Among them, ELISA was the most used one in the rapid detection of gluten. Western blot could present direct results, while the quantitative accuracy was not high. Mass spectrometry was accurate, while it was a laborious and costly worked and dependent on expensive facility. PCR was a good choice for the detection of food with complex matrices and low prolamin contents.