Table 1.
Overview of studies using LC-MS to detect gluten in foods.
| Title | Food matrix | Techniques/methods | Reference |
|---|---|---|---|
| Novel aspects of quantitation of immunogenic wheat gluten peptides by liquid chromatography–mass spectrometry/mass spectrometry | Quinoa flour; whole grain corn flour; whole grain soy flour; vital wheat gluten flour; whole wheat flour; rye flour; barley flour; rice flour; oat flour; powdered ice tea mix; pasta; orzo; cheerios; hot sauce; bread; goldfish crackers; white vinegar; toothpaste; body lotion; body wash; beer; gin; vodka; rum; red wine; white wine and GF product | HPLC-ESI-TQS-MS/MS | Sealey-Voyksner et al. (2010) |
| Assessment of allergenicity of diploid and hexaploid wheat genotypes: identification of allergens in the albumin/globulin fraction | Wheat; human sera | ELISA; SDS-PAGE; immunoblotting; LC-MS/MS | Larre et al. (2011) |
| Measuring hordein (gluten) in beer—a comparison of ELISA and mass spectrometry | Beer | Western blot; ELISA sandwich; MRM-MS | Tanner et al. (2013) |
| MSE based multiplex protein analysis quantified important allergenic proteins and detected relevant peptides carrying known epitopes in wheat grain extracts | Wheat | NanoUPLC-QTOF-MS/MS | Uvackova et al. (2013) |
| The MSE-proteomic analysis of gliadins and glutenins in wheat grain identifies and quantifies proteins associated with celiac disease and baker’s asthma | Wheat | NanoUPLC-QTOF-MS/MS | Uvackova et al., 2013 |
| Evaluation of qualitative and quantitative immunoassays to detect barley contamination in gluten-free beer with confirmation using LC-MS/MS | Barley; GF beer | EZ Gluten assay; AllerTek Gluten ELISA; LC-Qtof-MS/MS | Allred et al. (2014) |
| Characterization of grain-specific peptide markers for the detection of gluten by mass spectrometry | Gluten; wheat flour; barley flour; rye flour; oat flour | NanoHPLC-ESI-pSMR; MS/MS | Fiedler et al. (2014) |
| Assessment of the allergenicity of soluble fractions from GM and commercial genotypes of wheats | Wheat; GM wheat (T. aestivum and T. durum); human sera | SDS-PAGE; western blot; immunoblotting; nanoLC-Qtof-MS/MS | Lupi et al. (2014) |
| Specific nongluten proteins of wheat are novel target antigens in celiac disease humoral response | Wheat; Human sera | ELISA; SDS-PAGE; immunoblotting; MS/MS | Huebener et al. (2014) |
| Using mass spectrometry to detect hydrolysed gluten in beer that is responsible for false negatives by ELISA | Beer | ELISA; nanoHPLC-ESI-MRM-MS | Colgrave et al. (2014) |
| Qualitative and quantitative determination of peptides related to celiac disease in mixtures derived from different methods of simulated gastrointestinal digestion of wheat products | Durum wheat (ground kernels; semolina; dough; extruded pasta; dried pasta and cooked pasta) | LC-ESI-MS | Prandi et al. (2014) |
| Label free targeted detection and quantification of celiac disease immunogenic epitopes by mass spectrometry | Wheat | On-line 2D nanoLC–MS/MS; UPLC-MRM-MS/MS | van den Broeck et al. (2015) |
| Allergen relative abundance in several wheat varieties as revealed via a targeted quantitative approach using MS | Wheat (T. aestivum, T. durum, T. monococcum) | LC-MS/MS | Rogniaux et al. (2015) |
| Proteomic profiling of 16 cereal grains and the application of targeted proteomics to detect wheat contamination | Barley; wheat; rye; oats; green wheat; amaranth; chia; quinoa; sorghum; tef; buckwheat; soy; millet; maize | SDS-PAGE; western blot; nanoUPLC-ESI-MRM-MS | Colgrave et al. (2015) |
| Multiplex liquid chromatography–tandem mass spectrometry for the detection of wheat, oat, barley and rye prolamins towards the assessment of gluten-free product safety | Flour; seeds; pasta; biscuits; cookies; crackers; beverages; breads; breakfast cereals; snacks | HPLC-IonTrap-MS/MS | Manfredi et al. (2015) |
| Defining the wheat gluten peptide fingerprint via a discovery and targeted proteomics approach | Wheat gluten; GluVital® | ELISA; nanoUPLC-ESI-MS/MS | Martínez-Esteso et al. (2016) |
| Identification of barley-specific peptide markers that persist in processed foods and are capable of detecting barley contamination by LC-MS/MS | Barley; wheat; rye; oats; green wheat; amaranth; chia; quinoa; sorghum; tef; buckwheat; soy; millet; maize; breakfast cereals | nanoUPLC-ESI-MRM-MS | Colgrave et al. (2016) |
| Quantitation of the immunodominant 33-mer peptide from α-gliadin in wheat flours by liquid chromatography tandem mass spectrometry | Wheat flour | RP-HPLC; 1H qNMR; untargeted MS/MC; ESI-MRM-MS/MS | Schalk et al. (2017) |
| Determination of wheat, rye and spelt authenticity in bread by targeted peptide biomarkers | Wheat; spelt; emmel wheat; einkorn wheat; barley; maize; oat; rye | UPLC-ESI-MRM-MS/MS | Bönick et al. (2017) |
| Peptides from gluten digestion: a comparison between old and modern wheat varieties | Wheat (T. aestivum, T. durum, T. monococcum, T. dicoccum, T. spelta) | UPLC-ESI-MS; HPLC-ESI-MS/MS | Prandi et al. (2017) |
| Development and validation of the detection method for wheat and barley glutens using mass spectrometry in processed foods | Seeds; flour; beers; cookies; beverages; GF products (GF flour; corn flour; apple wine; rice wine) | ELISA; LC-ESI-MRM-MS | Liao et al. (2017) |
| Using LC-MS to examine the fermented food products vinegar and soy sauce for the presence of gluten | Vinegar; malt vinegar; soy sauce | ELISA; UHPLC-MRM-MS/MS | Li et al. (2018) |
| Differential expression of albumins and globulins of wheat flours of different technological qualities revealed by nanoUPLC-UDMSE | Wheat flour | nanoUPLC-HDMSE; nanoUPLC-UDMSE | Victorio et al. (2018) |
| Immunogenic and allergenic profile of wheat flours from different technological qualities revealed by ion mobility mass spectrometry | Wheat flour | nanoUPLC-MSE; nanoUPLC-UDMSE | Alves et al. (2018) |
| Detection and quantitation of immunogenic epitopes related to celiac disease in historical and modern hard red spring wheat cultivars | Wheat | RP-HPLC; SDS-PAGE; SRM-MS | Malalgoda et al. (2018) |
| Targeted liquid chromatography tandem mass spectrometry to quantitate wheat gluten using well-defined reference proteins | Wheat | RP-HPLC; untargeted MS/MS; MRM-MS | Schalk et al. (2018b) |
| Quantitation of specific barley, rye, and oat marker peptides by targeted liquid chromatography–mass spectrometry to determine gluten concentrations | Barley; rye; oat | RP-HPLC; untargeted MS/MS; MRM-MS; competitive R5-ELISA; SDS-PAGE | Schalk et al. (2018a) |
| A complete mass spectrometry (MS)-based peptidomic description of gluten peptides generated during in vitro gastrointestinal digestion of durum wheat: implication for celiac disease | Durum wheat | SDS-PAGE; UHPLC-ESI-MS/MS; UPLC-ESI-MS | Boukid et al. (2019) |