A1052
Anti-Gliadin (Wheat)–Peroxidase Conjugate antibody produced in rabbit
fractionated antiserum, PBS solution
Sinonimo/i:
Anti-Gliadin (Wheat)
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About This Item
Prodotti consigliati
Origine biologica
rabbit
Livello qualitativo
Coniugato
peroxidase conjugate
Forma dell’anticorpo
fractionated antiserum
Tipo di anticorpo
primary antibodies
Clone
polyclonal
Stato
PBS solution
Reattività contro le specie
oats, rye, soy, barley
wheat
Non deve reagire con
rice, potato
tecniche
direct ELISA: 1:1,000
dot blot: 1:500
immunoblotting: suitable
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 class of glutamine containing, alcohol soluble proteins separable from wheat and rye glutens known as the prolamins.
Immunogeno
native and heat-treated wheat gliadin
Applicazioni
Rabbit anti-gliadin (wheat)-peroxidase conjugate antibody can be used for immunoblot and ELISA(1:1000).
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.
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.
Stato fisico
Solution in 0.01 M phosphate buffered saline, pH 7.4, containing 1% bovine serum albumin and 0.05% MIT
Nota sulla preparazione
Prepared by the two-step glutaraldehyde method described by Avrameas, S., et al., Scand. J. Immunol., 8, Suppl. 7, 7 (1978).
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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Avvertenze
Danger
Indicazioni di pericolo
Consigli di prudenza
Classi di pericolo
Resp. Sens. 1 - Skin Sens. 1
Codice della classe di stoccaggio
12 - Non Combustible Liquids
Classe di pericolosità dell'acqua (WGK)
WGK 2
Punto d’infiammabilità (°F)
Not applicable
Punto d’infiammabilità (°C)
Not applicable
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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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