DETECTION AND ESTIMATION OF THE BARLEY PROLAMIN CONTENT OF BEER AND MALT TO ASSESS THEIR SUITABILITY FOR PATIENTS WITH CELIAC-DISEASE

被引：36

作者：

ELLIS, HJ ^{[1
]}

FREEDMAN, AR ^{[1
]}

CICLITIRA, PJ ^{[1
]}

机构：

[1] ST THOMAS HOSP, RAYNE INST, DIV PHARMACOL, LONDON SE1 7EH, ENGLAND

来源：

CLINICA CHIMICA ACTA | 1990年 / 189卷 / 02期

基金：

英国惠康基金;

关键词：

Beer; Celiac disease; ELISA; Gliadin; Gluten; Hordein; Malt;

D O I：

10.1016/0009-8981(90)90082-4

中图分类号：

R446 [实验室诊断]; R-33 [实验医学、医学实验];

学科分类号：

1001 ;

摘要：

Malt, lager, brown ale, bitter and stout were assesssed for their barley prolamin (hordein) content. Monoclonal antibody immunoperoxidase staining of electrophoretically separated samples of beer revealed the presence of immunoreactive hordein. Polyclonal antibody based enzyme linked immunosorbant assays (ELISAs) revealed 1.6 mg of hordein per gram of malt and 1.5 mg per pint in the beers. Patients with coeliac disease should avoid ingestion of beer and foods that contain malt since they contain quantifiable amounts of hordein that is known to exacerbate the condition. © 1990.

引用

页码：123 / 130

页数：8

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