Kvasny Prum. 2010; 56(2): 105-108 | DOI: 10.18832/kp2010014

Allergens in beer.Peer-reviewed article

Pavel DOSTÁLEK, Josef DVOŘÁK, Petr HULÍN
Ústav kvasné chemie a bioinženýrství, VŠCHT Praha, Technická 5, 166 28 Praha 6

This is a study about the content of allergens in beer, namely sulphur dioxide and gluten. The sulphur dioxide content was determined by using of chronopotentiometry. None of the beers analysed contained more than 20 mg/l of sulphur dioxide and in samples of Czech beers concentrations even lower than 10 mg/l were found. The gluten determination was accomplished using immunochemical methods. The method ELISA (competitive) with the antibody R5 was the best for beer and glucose syrups because it was possible to find even low molecular fragments of prolamin. The concentrations of gluten in the beers examined were mostly lower than the proposed legislative limit. However considering the maximum recommended daily allowance in the diet, the consumption of beer by people suffering from celiac disease is not advisable.This is a study about the content of allergens in beer, namely sulphur dioxide and gluten. The sulphur dioxide content was determined by using of chronopotentiometry. None of the beers analysed contained more than 20 mg/l of sulphur dioxide and in samples of Czech beers concentrations even lower than 10 mg/l were found. The gluten determination was accomplished using immunochemical methods. The method ELISA (competitive) with the antibody R5 was the best for beer and glucose syrups because it was possible to find even low molecular fragments of prolamin. The concentrations of gluten in the beers examined were mostly lower than the proposed legislative limit. However considering the maximum recommended daily allowance in the diet, the consumption of beer by people suffering from celiac disease is not advisable.

Keywords: barley, malt, beer, sulphur dioxide, gluten, chronopotentiometry, ELISA

Received: October 15, 2009; Accepted: November 14, 2009; Published: February 1, 2010 

References

  1. Directive 2000/13/EC of the European Parliament and of the Council of 20 March 2000 relating to the labelling, presentation and advertising of foodstuffs: http://eur-lex.europa.eu/pri/en/oj/dat/2000/l_109/l_10920000506en00290042.pdf (staženo 13.2009).
  2. Directive 2003/89/EC of the European Parliament and of the Council of 10 November 2003: http://www.fsai.ie/uploadedFiles/Dir2003.89.pdf (staženo 13. 11. 2009).
  3. Vyhláška o způsobu označování potravin a tabákových výrobků - 113/2005 Sb. - ve znění pozdějších novel: http://www.epravo.cz/top/zakony/sbirka-zakonu/vyhlaska-ze-dne-4-brezna-2005-ozpusobu-oznacovani-potravin-a-tabakovych-vyrobku-14532.html (staženo 13. 11. 2009).
  4. Dvořák, J., Dostálek, P., Čejka, P., Kellner, V., Čulík, J., Horák, T., Jurková, M.: Significance of SO2 in beer. Kvasny Prum. 52, 2006, 346-348. Go to original source...
  5. Dvořák, J., Dostálek, P., Štěrba, K., Čejka, P., Kellner, V., Čulík, J., Beinrohr, E.: Determination of total sulphur dioxide in beer samples by flow-through chronopotentiometry. J. Inst. Brew. 112, 2006, 308-313. Go to original source...
  6. Dvořák, J., Dostálek, P., Čejka, P., Kellner, V., Čulík, J., Horák, T., Jurková, M.: Significance of SO2 in beer. Part 2 methods for determination SO2 in beer. Kvasny Prum. 53, 2007, 338-343. Go to original source...
  7. Dvořák, J., Dostálek, P., Kellner, V., Čejka, P., Čulík, J., Horák, T., Jurková, M.: Significance of SO2 in beer. Part 3. Factors which effect production of sulfur dioxide during brewing fermentation. Kvasny Prum. 54, 2008, 142-148. Go to original source...
  8. Vyhláška Ministerstva zemědělství č. 54/2004 Sb. v novelizovaném znění - Vyhláška o potravinách určených pro zvláštní výživu a o způsobu jejich použití: http://www.szpi.gov.cz/doc/Detail.aspx?docid=1006190&docType=ART∋d=11307 (staženo 13. 11. 2009).
  9. Nařízení komise (ES) č. 41/2009 ze dne 20. ledna 2009 o složení a označování potravin vhodných pro osoby s nesnášenlivostí lepku: http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2009:016:0003:0005:CS:PDF (staženo 13. 11. 2009).
  10. Dostálek, P., Hochel, I., Méndez, E., Hernando, A., Gabrovská, D.: Immunochemical determination of gluten in malts and beers. Food Addit. Contam. 23, 2006, 1074-1078. Go to original source...
  11. Hulín, P., Dostálek, P., Hochel, I.: Determination of barley prolamins in beer and brewing materials. Kvasny Prum. 53, 2007, 273-276. Go to original source...
  12. Hulín, P., Dostálek, P., Hochel, I.: Methods for determination of gluten proteins in foods. Chem. Listy 102, 2008, 327-337.
  13. Dostálek, P., Gabrovská, D., Rysová, J., Mena, M. C., Hernando, A., Méndez, E., Chmelík, J., Šalplachta, J.: Determination of gluten in glucose syrups. J. Food Compos. Anal. 22, 2009, 762-765. Go to original source...

Return to the content