G9144
Anti-Gliadin (Wheat) antibody produced in rabbit
fractionated antiserum, buffered aqueous solution
Synonym(s):
Anti-Gliadin (Wheat)
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About This Item
Conjugate:
unconjugated
Clone:
polyclonal
Application:
DB, ELISA (i)
Citations:
10
biological source
rabbit
conjugate
unconjugated
antibody form
fractionated antiserum
antibody product type
primary antibodies
clone
polyclonal
form
buffered aqueous solution
species reactivity
wheat
technique(s)
dot blot: 1:1,500, indirect ELISA: 1:5,000
shipped in
dry ice
storage temp.
−20°C
target post-translational modification
unmodified
Quality Level
Gene Information
wheat ... LOC543191(543191), LOC543191(543191), Loc543191(543191)
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General description
Gliadin is a protein found in wheat and other cereals. The T cells recognize the gliadin epitopes and activate the innate immune response similar to the response to pathogens. This response is more intense in coeliac disease wherein the gut-derived T cells produced in response to gliadin induce damage to the small intestine. Therefore, patients affected by coeliac disease or gluten-sensitivity should avoid food that produce gliadin
Gliadin is an important component of wheat gluten. It is composed of single-chain polypeptides and has a molecular weight of 25−100 kDa. It is associated by intramolecular disulfide bonds.
Immunogen
native and heat-treated wheat gliadin
Application
Anti-Gliadin (Wheat) antibody produced in rabbit has been used in immunoblot and enzyme-linked immunosorbent assay (ELISA).
Biochem/physiol Actions
Gliadin is a class of glutamine containing, alcohol soluble proteins separable from wheat and rye glutens known as the prolamins. These proteins are associated with the harmful effects of celiac disease and gluten sensitive enteropathy in humans, causing characteristic changes in the small intestinal mucosa. In such cases, strict compliance to a gluten-free diet is usually recommended.
Rabbit Anti-Gliadin shows specificity for native wheat gliadin.
Physical form
Solution in 0.01 M phosphate buffered saline, pH 7.4, containing 15 mM sodium azide
Disclaimer
Unless otherwise stated in our catalog or other company documentation accompanying the product(s), our products are intended for research use only and are not to be used for any other purpose, which includes but is not limited to, unauthorized commercial uses, in vitro diagnostic uses, ex vivo or in vivo therapeutic uses or any type of consumption or application to humans or animals.
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Storage Class
12 - Non Combustible Liquids
wgk
nwg
flash_point_f
Not applicable
flash_point_c
Not applicable
Regulatory Information
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Tobias L Freitag et al.
Gastroenterology, 158(6), 1667-1681 (2020-02-08)
Celiac disease could be treated, and potentially cured, by restoring T-cell tolerance to gliadin. We investigated the safety and efficacy of negatively charged 500-nm poly(lactide-co-glycolide) nanoparticles encapsulating gliadin protein (TIMP-GLIA) in 3 mouse models of celiac disease. Uptake of these
The Level of Expression of Thioredoxin is Linked to Fundamental Properties and Applications of Wheat Seeds
Li YC, et al.
Molecular plant, 2(3), 430-441 (2009)
Chapter Six - Implications of Protein- and Peptide-Based Nanoparticles as Potential Vehicles for Anticancer Drugs
Advances in Protein Chemistry and Structural Biology, 98, 169-221 (2015)
Optimizing Immunomarking Systems and Development of a New Marking System Based on Wheat
Jones VP, et al.
Journal of Insect Science (2011)
Luigi Maiuri et al.
Lancet (London, England), 362(9377), 30-37 (2003-07-11)
The adaptive immune system is central to the development of coeliac disease. Adaptive immune responses are, however, controlled by a preceding activation of the innate immune system. We investigated whether gliadin, a protein present in wheat flour, could activate an
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