Document Type
Journal Article
Publication Title
foods
Publisher
MDPI
School
School of Science
RAS ID
35594
Abstract
Yeast are commonly used in the preparation of foods and beverages such as beer and bread and may also be used on their own as a source of nutrients and flavoring. Because of the historical connection of yeast to products made from wheat and barley, consumers maintaining a gluten-free diet can have concerns about the safety of yeast ingredients. Analyzing the safety of yeast and yeast-containing products presents some difficulties, as the yeast organisms actively degrade any gluten in the product, raising questions on the appropriateness of detection by traditional antibody-based methods. This study examines a variety of yeast and yeast-containing products by competitive ELISA and liquid chromatography-mass spectrometry for the estimated level of gluten proteins. While samples such as yeast extracts and nutritional yeast contained gluten levels below the 20 mg/kg (or parts per million, ppm) threshold defined by Codex Alimentarius, one baking yeast and a nutritional yeast supplement sample contained higher levels of gluten. This study demonstrates that both competitive ELISA and liquid chromatography-mass spectrometry provide similar results in the detection of wheat and barley gluten in yeast-containing products.
DOI
10.3390/foods9121790
Access Rights
Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.
Comments
Allred, L. K., Nye-Wood, M. G., & Colgrave, M. L. (2020). Analysis of Gluten in Dried Yeast and Yeast-Containing Products. Foods, 9(12), article 1790.
https://doi.org/10.3390/foods9121790