Create Biosensor that Detects Celiac Disease in minutes

Scientists at the Department of Chemistry and the Institute of Biotechnology and Bio-medicine of Barcelona, ​​through the company BioEclosion have developed a biosensor capable of detecting celiac disease in a few minutes from a drop of blood.

Celiac disease is a permanent intolerance to gluten in wheat , barley, rye and possibly oats that occurs in genetically predisposed individuals, characterized by an inflammatory reaction, immune based in the mucous of the small intestine impairs absorption of macro and micro nutrients .

The most common symptoms are: weight loss, loss of appetite, fatigue, nausea, vomiting, diarrhea, abdominal distension, loss of muscle mass, growth retardation, mood changes (irritability, apathy, withdrawal, sadness), abdominal pain, bloating, anemia iron deficiency resistant to treatment .

The project has borne fruit to BioEclosion started in Idea Generation Program 2013 organized by the UAB Research Park. Researchers won the second prize in this edition as well as the first of Valor tech 2015 program, which received financial support.Create Biosensor that Detects Celiac Disease in minutesThe biosensor created by researchers to analyze the patient’s blood in the same doctor’s office. Usually, to find out if a person is celiac, you must go to specialized laboratories. The company ‘s goal is to avoid this long process and make a noninvasive test.

The device works similar to a gluco-meter and also allows control of the evolution of the disease, analyzing the extent of disease periodically, as well as evaluation of the immediate family of a patient already diagnosed.

The celiac disease is a process with high global prevalence, affecting approximately 1-2% of the general population.
Although it has a well-defined genetic basis, it can appear at any age of life, both children and adults, being 20% ​​of cases diagnosed in individuals over 60 years.

Undoubtedly a breakthrough for diagnosis in children because it delivers results quickly and less invasive than current tests for gluten intolerance. Currently, the project is in the validation phase for commercialization.

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