Research Progress on Gluten in Foods and Biosensors for Its Detection

Abstract

Gluten-induced celiac disease (CD) is a serious autoimmune disorder whose symptoms in most gluten-sensitive populations can only be relieved by strict lifelong adherence to a gluten-free diet (GFD). Sensors for immediate, on-site and quick detection of the gluten content in foods can effectively ensure the quality of life of gluten-sensitive people. In this article, gluten sensitivity and the pathogenesis of CD are introduced, and the recognition principle of gluten detection biosensors is elaborated. Finally, the application scenarios of biosensors with three different types of signal output: colorimetry, fluorescence and electrochemistry for the rapid detection of gluten in foods are summarized in order to provide a basis for research on sensors for the rapid detection of gluten in foods.

Keywords

• gluten; gluten sensitivity; rapid detection; allergen detection; biosensor