Uporaba testov za vsebnost glutena v živilih

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Title:	Uporaba testov za vsebnost glutena v živilih
Authors:	ID Koštrun, Tinka (Author) ID Mičetić Turk, Dušanka (Mentor) More about this mentor...
Files:	SPEC_Kostrun_Tinka_2016.pdf (856,55 KB) MD5: 201247ADA2B2AD4D468AAB15297F9229
Language:	Slovenian
Work type:	Specialist thesis
Typology:	2.10 - Specialist Thesis
Organization:	FZV - Faculty of Health Sciences
Abstract:	Teoretična izhodišča: Vseživljenjska stroga dieta brez glutena je še vedno edini znani terapevtski ukrep pri bolnikih s celiakijo. V Sloveniji in v svetu se pojavlja vse več raznih ponudnikov brezglutenskih izdelkov, ki za kontrolo vsebnosti glutena uporabljajo različne analize. Zelo pomembno je, da prehrana, ki jo bolniki uživajo, predstavlja varno hrano brez glutena. Namen: Namen specialističnega dela je ugotoviti, kateri testi oz. metode se uporabljajo pri določanju glutena v živilih pri nas in v Evropi ter kakšne so prednosti in slabosti posameznih metod. Raziskovalna metodologija: Na osnovi pregleda literature smo poiskali metode, ki se uporabljajo na določanje glutena v živilih. V anketi smo spraševali člane Slovenskega društva za celiakijo o načinu prehranjevanja, o njihovem zaupanju v proizvajalce brezglutenskih izdelkov, o njihovem znanju o dovoljeni vrednosti glutena v izdelkih ter metodah, ki se uporabljajo za ugotavljanje prisotnosti glutena v živilih. Rezultati: V zadnjih letih so se pojavile različne metode (PCR-tehnika, reverzno-fazna (RP-) ali gel propustna (GP-) tekočinska kromatografija visoke ločljivosti (HPLC), LC-MS/ MS) za določanje glutena v živilih, še vedno pa je najpogosteje uporabljena in ekonomsko upravičena ELISA-metoda. Kot smo pa predpostavljali, anketiranci v večini zaupajo metodam detekcije glutena v živili in z njimi niso seznanjeni. Sklep: Še vedno obstaja močna potreba po nadaljnjih izboljšavah analitike za detekcijo glutena v živilih. Problem so procesirana, fermentirana oz. hidrolizirana živila. Anketiranci zaupajo specifičnim proizvajalcem brezglutenskih izdelkov. Največjo oviro pri prehranjevanju predstavlja gluten kot aditiv, navzkrižna kontaminacija hrana pri predelavi in pripravi hrane.
Keywords:	celiakija, brezglutenski izdelki, detekcija glutena, analitika, ELISA
Place of publishing:	Maribor
Publisher:	[T. Koštrun]
Year of publishing:	2016
PID:	20.500.12556/DKUM-61981
UDC:	616.34-008.1:664.236
COBISS.SI-ID:	2245284
NUK URN:	URN:SI:UM:DK:ENE6IQQH
Publication date in DKUM:	10.10.2016
Views:	2926
Downloads:	275
Metadata:
Categories:	FZV
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Secondary language

Language:	English
Title:	Testing for gluten in foods
Abstract:	Theoretical basis: Lifelong strict gluten-free diet is still the only known therapeutic treatment for patients with celiac disease. In Slovenia and the world appear more and more different providers of gluten-free products; they use different analysis for the control of the gluten content. It is very important that patients are using a safe gluten-free food. Purpose: The purpose of specialist work is to determine which tests or methods used in determining gluten in food at home and in Europe, and what are the advantages and disadvantages of each method. Research methodology: Based on the literature review, we find which methods are used in the determination of gluten in food. In the survey, we used descriptive method. Data were collected by members of the Slovenian Association for celiac disease. In the survey they were asked about their diet, their trust in manufacturers of gluten-free products, on their knowledge of the allowable amount of gluten in the products and methods used to detect the presence of gluten in food. Results: In recent years developed a variety of method (PCR technique, reversed-phase (rp-) or gel permeation (GP-) high performance liquid chromatography (HPLC), LC-MS/MS) for the determination of gluten in foods, but it is still the most commonly used and economically viable ELISA method. As we assumed, however, respondents in majority trusted methods of detection of gluten in foods and are unaware of them. Conclusion: There is still a strong need for further improvements analytics to detect gluten in food. The problems are processed, fermented and hydrolysed foods. Respondents trust the specific manufacturers of gluten-free products. The greatest obstacles for user of gluten-free foods are gluten as additive, cross-contamination in food processing and food preparation.
Keywords:	celiac disease, gluten-free products, gluten detection, analysis, ELISA

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