G9144
Anti-Gliadin (Wheat) antibody produced in rabbit
fractionated antiserum, buffered aqueous solution
Sinónimos:
Anti-Gliadin (Wheat)
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About This Item
Productos recomendados
origen biológico
rabbit
Nivel de calidad
conjugado
unconjugated
forma del anticuerpo
fractionated antiserum
tipo de anticuerpo
primary antibodies
clon
polyclonal
formulario
buffered aqueous solution
reactividad de especies
wheat
técnicas
dot blot: 1:1,500
indirect ELISA: 1:5,000
Condiciones de envío
dry ice
temp. de almacenamiento
−20°C
modificación del objetivo postraduccional
unmodified
Información sobre el gen
wheat ... LOC543191(543191) , LOC543191(543191) , Loc543191(543191)
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Descripción general
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.
Especificidad
Rabbit Anti-Gliadin shows specificity for native wheat gliadin.
Inmunógeno
native and heat-treated wheat gliadin
Aplicación
Anti-Gliadin (Wheat) antibody produced in rabbit has been used in immunoblot and enzyme-linked immunosorbent assay (ELISA).
Acciones bioquímicas o fisiológicas
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.
Forma física
Solution in 0.01 M phosphate buffered saline, pH 7.4, containing 15 mM sodium azide
Cláusula de descargo de responsabilidad
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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Código de clase de almacenamiento
12 - Non Combustible Liquids
Clase de riesgo para el agua (WGK)
nwg
Punto de inflamabilidad (°F)
Not applicable
Punto de inflamabilidad (°C)
Not applicable
Certificados de análisis (COA)
Busque Certificados de análisis (COA) introduciendo el número de lote del producto. Los números de lote se encuentran en la etiqueta del producto después de las palabras «Lot» o «Batch»
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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
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