Deerland Enzymes Authors White Paper for Gluten Testing of Enzyme Supplement Products
Deerland Enzymes has released a white paper that addresses testing for gluten proteins in enzyme products, entitled The use and limitations of the Competitive ELISA to detect proteins used in protease enzyme fermentation applications.
The market for gluten free products continues to grow, and along with the clear establishment of this consumer segment comes an increased demand for accurate gluten testing for products claiming to meet the “gluten free” standard of <20ppm. As a company with clinically-studied supplements formulated specifically for the digestion of gluten, Deerland Enzymes found it prudent to take the lead in determining the most accurate method for testing enzyme supplements for the presence of gluten.
The whitepaper, authored by Deerland Enzymes’ VP of science and technology, Dr. John Deaton, outlines the testing method commonly used to detect gluten in consumer products. As a common practice, testing laboratories have been using the Competitive ELISA (Enzyme-Linked Immunosorbent Assay) for the analysis of fermented and hydrolyzed products which are declared as “gluten-free”, such as beer and soy sauce. While this is a validated method for the detection of gluten after beer fermentation, there is no validation for these competitive ELISA tests on products that contain active proteases, such as enzyme supplements. “In fact,” explains Deaton, “the competitive ELISA test is likely to result in a false positive for gluten in fermented or hydrolyzed substances because active proteases degrade the protein of interest in the competitive ELISA, interfering with the assay.”
Perhaps the most notable section of the whitepaper is the introduction of a more appropriate testing method for protease-containing substances, which involves deactivating the proteases. “In order to test enzyme products for gluten using the competitive ELISA, the protease must be deactivated for more accurate results,” Deaton concludes. Dr. Deaton says the same is true for the “sandwich” ELISA method; however, the white paper focuses on the competitive method due to the increasing popularity of the use of this test for gluten detection.
Dr. Deaton will be presenting this topic at the Council for Responsible Nutrition’s annual day of science on October 21 as part of a panel on the current understanding and new developments in laboratory analysis. He will also be available for further discussion at the company’s booth at SupplySide West(#4435) in Las Vegas, October 7-8.
Deerland Enzymes, Inc., based in Kennesaw, Ga., specializes in customized enzyme and probiotic-based formulations, collaborating with customers to develop innovative and often proprietary solutions. The company offers a broad spectrum of probiotic strains as well as plant, animal, fungal and bacterial-sourced enzymes. All are non-GMO, Kosher and Halal where applicable. Deerland Enzymes also performs specialty contract manufacturing services, including bulk blends, liquids, hard shell capsules, and tablets; as well as bottling and labeling.
To contact Deerland Enzymes, call 800.697.8179 or visit www.DeerlandEnzymes.com.