About the Authors
- Belén Morón
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Affiliations Departamento de Microbiología y Parasitología, Facultad de Farmacia, Universidad de Sevilla, Sevilla, Spain, Department of Chemistry, Stanford University, Stanford, California, United States of America
- Michael T. Bethune
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Affiliation Department of Biochemistry, Stanford University, Stanford, California, United States of America
- Isabel Comino
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Affiliation Departamento de Microbiología y Parasitología, Facultad de Farmacia, Universidad de Sevilla, Sevilla, Spain
- Hamid Manyani
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Affiliation Departamento de Microbiología y Parasitología, Facultad de Farmacia, Universidad de Sevilla, Sevilla, Spain
- Marina Ferragud
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Affiliation Biomedal S.L., Sevilla, Spain
- Manuel Carlos López
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Affiliation Departamento de Biología Molecular, Instituto de Parasitología y Biomedicina “López-Neyra”, Consejo Superior de Investigaciones Científicas (CSIC), Granada, Spain
- Ángel Cebolla
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Affiliation Biomedal S.L., Sevilla, Spain
- Chaitan Khosla
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Affiliations Department of Chemistry, Stanford University, Stanford, California, United States of America, Department of Biochemistry, Stanford University, Stanford, California, United States of America, Department of Chemical Engineering, Stanford University, Stanford, California, United States of America
- Carolina Sousa
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* E-mail: csoumar@us.es
Affiliation Departamento de Microbiología y Parasitología, Facultad de Farmacia, Universidad de Sevilla, Sevilla, Spain
Competing Interests
Ángel Cebolla is a founder and stockholder in Biomedal S.L., which is developing the moAbs described in this article to detect gluten in food. Marina Ferragud is a staff scientist in Biomedal S.L. The rest of the authors don't have a personal or financial conflict of interest.
Author Contributions
Conceived and designed the experiments: CK MB CS BM HM ÁC. Performed the experiments: MB BM IC HM MF. Analyzed the data: CK MB CS BM IC HM ÁC. Contributed reagents/materials/analysis tools: CK CS ML ÁC. Wrote the paper: CK MB CS BM ÁC.