GLUSENS

Reagentless Electrochemical & Fluorescent Biosensor Formats for Detection of Coeliac Disease Toxic Gluten (Gliadins and Glutenins) in Raw and Processed Foodstuffs

Coordinatore	UNIVERSITAT ROVIRA I VIRGILI    more  Organization address address: CARRER DE ESCORXADOR city: TARRAGONA postcode: 43003 contact info Titolo: Dr. Nome: Ciara Kathleen Cognome: O'sullivan Email: send email Telefono: 34977558740 Fax: 34977559667
Nazionalità Coordinatore	Spain [ES]
Totale costo	209˙385 €
EC contributo	209˙385 €
Programma	FP7-PEOPLE Specific programme "People" implementing the Seventh Framework Programme of the European Community for research, technological development and demonstration activities (2007 to 2013)
Code Call	FP7-PEOPLE-2007-2-1-IEF
Funding Scheme	MC-IEF
Anno di inizio	2008
Periodo (anno-mese-giorno)	2008-07-01   -   2008-12-31

 Partecipanti

#	participant	country	role	EC contrib. [€]
1	UNIVERSITAT ROVIRA I VIRGILI  Organization address address: CARRER DE ESCORXADOR city: TARRAGONA postcode: 43003 contact info Titolo: Dr. Nome: Ciara Kathleen Cognome: O'sullivan Email: send email Telefono: 34977558740 Fax: 34977559667	ES (TARRAGONA)	coordinator	0.00

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 Obiettivo del progetto (Objective)

'Coeliac disease is an inflammatory disease of the upper small intestine that affects as much as 1% of the European population and results from gluten ingestion in genetically susceptible individuals. The only treatment for CD is a strict gluten-free diet, with the longer the individual fails to adhere to this diet, the greater the chance of developing malnutrition and other complications. Thus, the existence of reliable gluten free food is crucial to the well-being of the population. Current assays available for detection of gluten in food suffer from many drawbacks. Firstly, there appears increasing knowledge as to the toxicity of particular gluten proteins. Secondly, there is no existing protocol that has been demonstrated to quantitatively extract gluten from both raw and processed foodstuffs and assays based on the use of antibodies are incompatible with the reducing reagents. Fourthly, assays typically used for gluten detection exploit indirect sandwich assays, typically requiring 6-8 hours to complete. Here we propose to address each of the challenges to develop reagentless biosensors for in-situ detection of gluten in foodstuffs by using aptamers. Aptamers are getting more and more attention in biosensor area especially because of their superior properties over antibodies. Aptamers will be selected against these identified gluten toxic sequences in buffer conditions akin to that required for gluten extraction and are thus unaffected by the reducing agents present (contrary to the case of antibodies). Furthermore, aptamers lend themselves to highly flexible assay formats not attainable using antibodies. In the work proposed here, we intend to take special extraction protocol and selected aptamers and exploit them for use in various reagentless aptasensor formats (e.g. fluorescent-electrochemical displacement, molecular aptamer beacons) that will allow the rapid, inexpensive, accurate and facile detection of gluten in foodstuffs.'