Celiac Biosensor

  • Author: David Bradley
  • Published: 09 April 2011
  • Copyright: Wiley-VCH Verlag GmbH & Co. KGaA
  • Source / Publisher: Analytical Chemistry/ACS Publications
thumbnail image: Celiac Biosensor

The autoimmune condition, celiac disease, causes sufferers to react with potentially debilitating effect to eating gluten, a protein found in wheat. A gluten-free diet in genetically susceptible individuals usually ensures a life free of symptoms. Now, researchers in Spain have developed a simple biosensor based on supramolecular chemistry that can detect the antibodies generated by people with celiac disease when they are exposed to gluten. The electrochemical is biosensor based on a cyclodextrin-modified gold surface can detect antigliadin antibodies in blood samples.

The biosensor could have diagnostic applications as well as allowing healthcare workers to ensure patients are complying with a gluten-free diet.

Article Views: 2532

Sign in Area

Please sign in below

Additional Sign In options

Please note that to comment on an article you must be registered and logged in.
Registration is for free, you may already be registered to receive, e.g., the newsletter. When you register on this website, please ensure you view our terms and conditions. All comments are subject to moderation.

Article Comments - To add a comment please sign in

Bookmark and Share

If you would like to reuse any content, in print or online, from ChemistryViews.org, please contact us first for permission. more


ChemistryViews.org on Facebook

ChemistryViews.org on Twitter ChemistryViews.org on YouTube ChemistryViews.org on LinkedIn Sign up for our free newsletter

A product of ChemPubSoc Europe (16 European Chemical Societies)and Wiley-VCH