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G9144 Sigma-Aldrich

Anti-Gliadin (Wheat) antibody produced in rabbit

fractionated antiserum, buffered aqueous solution

Synonym: Anti-Gliadin (Wheat)

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Properties

Related Categories Alphabetical Index, Antibodies, GD-GL, Miscellaneous, Plant Biology,
conjugate   unconjugated
clone   polyclonal
biological source   rabbit
application(s)   dot blot: 1:1,500
  indirect ELISA: 1:5,000
species reactivity   wheat
form   buffered aqueous solution
shipped in   dry ice
storage temp.   −20°C
antibody form   fractionated antiserum
Quality Level   200
antibody product type   primary antibodies

Description

General description

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.

Specificity

Rabbit Anti-Gliadin shows specificity for native wheat gliadin.

Immunogen

native and heat-treated wheat gliadin

Application

Anti-Gliadin (Wheat) antibody produced in rabbit has been used in immunoblot and enzyme-linked immunosorbent assay (ELISA).

Physical form

Solution in 0.01 M phosphate buffered saline, pH 7.4, containing 15 mM sodium azide

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.

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.

Safety & Documentation

Safety Information

RIDADR 
NONH for all modes of transport
Protocols & Articles

Articles

Antibody Basics

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Peer-Reviewed Papers
15

References

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