G9144
Anti-Gliadin (Wheat) antibody produced in rabbit
fractionated antiserum, buffered aqueous solution
Sinonimo/i:
Anti-Gliadin (Wheat)
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About This Item
Prodotti consigliati
Origine biologica
rabbit
Livello qualitativo
Coniugato
unconjugated
Forma dell’anticorpo
fractionated antiserum
Tipo di anticorpo
primary antibodies
Clone
polyclonal
Forma fisica
buffered aqueous solution
Reattività contro le specie
wheat
tecniche
dot blot: 1:1,500
indirect ELISA: 1:5,000
Condizioni di spedizione
dry ice
Temperatura di conservazione
−20°C
modifica post-traduzionali bersaglio
unmodified
Informazioni sul gene
wheat ... LOC543191(543191) , LOC543191(543191) , Loc543191(543191)
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Descrizione generale
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.
Specificità
Rabbit Anti-Gliadin shows specificity for native wheat gliadin.
Immunogeno
native and heat-treated wheat gliadin
Applicazioni
Anti-Gliadin (Wheat) antibody produced in rabbit has been used in immunoblot and enzyme-linked immunosorbent assay (ELISA).
Azioni biochim/fisiol
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.
Stato fisico
Solution in 0.01 M phosphate buffered saline, pH 7.4, containing 15 mM sodium azide
Esclusione di responsabilità
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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Codice della classe di stoccaggio
12 - Non Combustible Liquids
Classe di pericolosità dell'acqua (WGK)
nwg
Punto d’infiammabilità (°F)
Not applicable
Punto d’infiammabilità (°C)
Not applicable
Certificati d'analisi (COA)
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I clienti hanno visto anche
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
A Mustafa et al.
Annals of medicine, 33(2), 103-112 (2001-05-01)
Circulating immune complexes (CIC) are frequently found in postinfarction patients. The constituents of these CIC are mostly unknown. The objective of the current study was to assess whether CIC containing alimentary proteins and antibodies against these proteins are implicated in
Tarja A Kemppainen et al.
Scandinavian journal of gastroenterology, 43(9), 1094-1101 (2008-07-09)
There is evidence for the long-term safety of oats as part of a gluten-free diet in coeliac disease (CD). Oats is generally processed by kilning, which theoretically may change its antigenic properties and be the reason that it is tolerated
Vincent P Jones et al.
Journal of insect science (Online), 11, 87-87 (2011-08-30)
Immunomarking systems used to track large-scale movement patterns of insects are highly dependent on the efficiency of the enzyme linked imunosorbent assay (ELISA) reaction and logistical factors (e.g. concentration of marker applied, ability of the marker to wet the insect
Determination of Prolamins in Beers by ELISA and SDS-PAGE
Kanerva P, et al.
Journal of the Institute of Brewing, 111(1), 61-64 (2005)
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