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A1052

Sigma-Aldrich

Anti-Gliadin (Wheat)–Peroxidase Conjugate antibody produced in rabbit

fractionated antiserum, PBS solution

Synonym(s):

Anti-Gliadin (Wheat)

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About This Item

MDL number:
MFCD00162321
UNSPSC Code:
12352203
NACRES:
NA.46

biological source

rabbit

conjugate

peroxidase conjugate

antibody form

fractionated antiserum

antibody product type

primary antibodies

clone

polyclonal

form

PBS solution

species reactivity

oats, rye, soy, barley
wheat

should not react with

rice, potato

technique(s)

direct ELISA: 1:1,000
dot blot: 1:500
immunoblotting: suitable

shipped in

dry ice

storage temp.

−20°C

target post-translational modification

unmodified

Gene Information

wheat ... LOC543191(543191) , LOC543191(543191) , Loc543191(543191)

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General description

Gliadin is a class of glutamine containing, alcohol soluble proteins separable from wheat and rye glutens known as the prolamins.

Immunogen

native and heat-treated wheat gliadin

Application

Rabbit anti-gliadin (wheat)-peroxidase conjugate antibody can be used for immunoblot and ELISA(1:1000).

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.
Gliadin 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.

Physical form

Solution in 0.01 M phosphate buffered saline, pH 7.4, containing 1% bovine serum albumin and 0.05% MIT

Preparation Note

Prepared by the two-step glutaraldehyde method described by Avrameas, S., et al., Scand. J. Immunol., 8, Suppl. 7, 7 (1978).

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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Pictograms

Health hazard
GHS08

Signal Word

Danger

Hazard Statements

H317,H334

Hazard Classifications

Resp. Sens. 1 - Skin Sens. 1

Storage Class Code

12 - Non Combustible Liquids

WGK

WGK 2

Flash Point(F)

Not applicable

Flash Point(C)

Not applicable

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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W Weiss et al.
Electrophoresis, 14(8), 805-816 (1993-08-01)
In order to identify and characterize the wheat grain allergens involved in bakers' asthma, proteins were sequentially extracted from whole-meal flour. The polypeptide composition of the individual solubility fractions (albumin/globulin, gliadin and glutenin) was analyzed by sodium dodecyl sulfate-gel electrophoresis
Celiac Disease: celiac sprue, gluten-sensitive enteropathy
Gheller-Rigoni AI, et al.
Clinical Medicint and Research, 2(1), 71-72 (2004)
Evaluation of the applicability of two different immunoassays for the detection of wheat gluten in baby foods.
Avila, C., & Quesada, A. R.
Biochemistry and Molecular Biology Education, 28(5), 261-264 (2000)
T Laube et al.
Biosensors & bioelectronics, 27(1), 46-52 (2011-07-19)
Gliadin is a constituent of the cereal protein gluten, responsible for the intolerance generated in celiac disease. Its detection is of high interest for food safety of celiac patients, since the only treatment known until now is a lifelong avoidance
Protein characteristics that affect the quality of vital wheat gluten to be used in baking: A review
Ortolan F and Steel CJ
Comprehensive Reviews in Food Science and Food Safety, 16(3), 369-381 (2017)
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