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.
RAS ID
35594
Document Type
Journal Article
Date of Publication
2020
School
School of Science
Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.
Copyright
Publisher
MDPI
Recommended Citation
Allred, L. K., Nye-Wood, M. G., & Colgrave, M. L. (2020). Analysis of gluten in dried yeast and yeast-containing products. DOI: https://doi.org/10.3390/foods9121790
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