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G3375

Sigma-Aldrich

Gliadin from wheat

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About This Item

Número CAS:
9007-90-3
Número CE:
232-707-7
Número MDL:
MFCD00131160
Código UNSPSC:
12352202
NACRES:
NA.61

fonte biológica

wheat

forma

powder

técnica(s)

enzyme immunoassay: suitable
flow cytometry: suitable

nº de adesão UniProt

K7XRA1
P08079

InChI

1S/C29H41N7O9/c30-18(15-16-5-7-17(37)8-6-16)27(42)35-13-1-3-21(35)25(40)33-19(9-11-23(31)38)28(43)36-14-2-4-22(36)26(41)34-20(29(44)45)10-12-24(32)39/h5-8,18-22,37H,1-4,9-15,30H2,(H2,31,38)(H2,32,39)(H,33,40)(H,34,41)(H,44,45)

chave InChI

HZWWPUTXBJEENE-UHFFFAOYSA-N

Informações sobre genes

wheat ... Gli-Z1(100682397) , pqn5(543384)

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Descrição geral

Gluten consists of two families of prolamins, known as gliadin and glutenin. Gliadin is a strongly hydrophobic glycoprotein, with a very poor solubility. The gliadins can be further subdivided into α-gliadins, γ-gliadins and ω-gliadins (based on their order of mobility on electrophoresis at low pH).

Aplicação

Gliadin from wheat has been used in
  • peptic tryptic digestion to study the effect of in vitro gliadin challenge on biopsies from celiac disease (CD) patients on gluten-free diet (GFD)
  • to prepare gliadin for antigliadin antibody assay
  • as a standard for the quantification of gliadin levels to the picogram level by flow cytometry

Ações bioquímicas/fisiológicas

The gliadins comprise a family of glutamine- and proline-rich monomeric proteins that account for 40-50% of the total protein content of wheat kernels. The alcohol-soluble gliadins aggregate with the alcohol-insoluble glutenins to form gluten, which is responsible for the structure and properties of wheat dough. The gliadins are also involved in the pathogenesis of celiac disease. an autoimmune disease in which human leukocyte antigens DQ2 and DQ8 present gliaden peptides to a subset of T cells inducing the release of proinflammatory cytokines that, in turn, induce degradation of the intestinal mucosal matrix and cell death. B cells are also stimulated to produce gluten-specific and transglutaminase 2 (TG2)-specific antibodies, the latter may result from the presentation of gliadin peptides covalently bound to TG2.

Qualidade

Crude; From Wheat Gluten

Código de classe de armazenamento

11 - Combustible Solids

Classe de risco de água (WGK)

WGK 3

Ponto de fulgor (°F)

Not applicable

Ponto de fulgor (°C)

Not applicable

Equipamento de proteção individual

Eyeshields, Gloves, type N95 (US)

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Wanli Du et al.
PloS one, 8(1), e53921-e53921 (2013-01-18)
The development of alien addition lines is important for transferring useful genes from exotic species into common wheat. A hybrid of common wheat cv. 7182 (2n = 6x = 42, AABBDD) and Psathyrostachys huashanica Keng (2n = 2x = 14, NsNs) via embryo culture produced the novel intergeneric
THEMIS and PTPRK in celiac intestinal mucosa: coexpression in disease and after in vitro gliadin challenge
Bondar C, et al.
European Journal of Human Genetics, 22(3), 358-362 (2013)
Elma Mj Salentijn et al.
BMC genomics, 14, 905-905 (2013-12-21)
Wheat gluten is important for the industrial quality of bread wheat (Triticum aestivum L.) and durum wheat (T. turgidum L.). Gluten proteins are also the source of immunogenic peptides that can trigger a T cell reaction in celiac disease (CD)
Sanja Petronijevic et al.
European journal of oral sciences, 128(1), 27-36 (2020-02-23)
Previously we detected increased levels of IgA to the enamel matrix protein amelogenin in children with untreated coeliac disease (CeD). The biological impact of autoantibodies to amelogenin may depend on which part of the amelogenin (epitopes) they bind. Sera or
Nicola Weichert et al.
Plant physiology, 152(2), 698-710 (2009-12-19)
Increasing grain sink strength by improving assimilate uptake capacity could be a promising approach toward getting higher yield. The barley (Hordeum vulgare) sucrose transporter HvSUT1 (SUT) was expressed under control of the endosperm-specific Hordein B1 promoter (HO). Compared with the
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