This product is a crude mixture of gliadin protein, not a defined 5-mer peptide and the SMILES string shown represents only a simplified/representative fragment, not the actual product composition.
G3375
Gliadin from wheat
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| Size/SKU | Availability | Price |
|---|---|---|
25 g | Estimated to ship onAugust 17, 2026fromsìså¬368 | ¥59,800 |
100 g | Estimated to ship onAugust 17, 2026fromsìså¬368 | ¥189,000 |
About This Item
Form:
powder
Biological source:
wheat
¥59,800
Estimated to ship onAugust 17, 2026Details
biological source
wheat
Quality Segment
form
powder
technique(s)
enzyme immunoassay: suitable, flow cytometry: suitable
SMILES string
N3(C(CCC3)C(=O)NC(CCC(=O)N)C(=O)O)C(=O)C(NC(=O)C1N(CCC1)C(=O)C(N)Cc2ccc(cc2)O)CCC(=O)N
InChI
1S/C29H41N7O9/c30-18(15-16-5-7-17(37)8-6-16)27(42)35-13-1-3-21(35)25(40)33-19(9-11-23(31)38)28(43)36-14-2-4-22(36)26(41)34-20(29(44)45)10-12-24(32)39/h5-8,18-22,37H,1-4,9-15,30H2,(H2,31,38)(H2,32,39)(H,33,40)(H,34,41)(H,44,45)
InChI key
HZWWPUTXBJEENE-UHFFFAOYSA-N
Gene Information
wheat ... Gli-Z1(100682397), pqn5(543384)
General description
Gluten consists of two families of prolamins, known as gliadin and glutenin. Gliadin is a strongly hydrophobic glycoprotein, with a very poor solubility. The gliadins can be further subdivided into α-gliadins, γ-gliadins and ω-gliadins (based on their order of mobility on electrophoresis at low pH).
Application
Gliadin from wheat has been used in
- peptic tryptic digestion to study the effect of in vitro gliadin challenge on biopsies from celiac disease (CD) patients on gluten-free diet (GFD)
- to prepare gliadin for antigliadin antibody assay
- as a standard for the quantification of gliadin levels to the picogram level by flow cytometry
Biochem/physiol Actions
The gliadins comprise a family of glutamine- and proline-rich monomeric proteins that account for 40-50% of the total protein content of wheat kernels. The alcohol-soluble gliadins aggregate with the alcohol-insoluble glutenins to form gluten, which is responsible for the structure and properties of wheat dough. The gliadins are also involved in the pathogenesis of celiac disease. an autoimmune disease in which human leukocyte antigens DQ2 and DQ8 present gliaden peptides to a subset of T cells inducing the release of proinflammatory cytokines that, in turn, induce degradation of the intestinal mucosal matrix and cell death. B cells are also stimulated to produce gluten-specific and transglutaminase 2 (TG2)-specific antibodies, the latter may result from the presentation of gliadin peptides covalently bound to TG2.
Analysis Note
Crude; From Wheat Gluten
1 of 1
This Item | |||
|---|---|---|---|
| description - | description - | description BioReagent, suitable for cell culture, lyophilized powder | description ≥99% (agarose gel electrophoresis) |
| biological source wheat | biological source wheat | biological source - | biological source bovine blood |
| technique(s) enzyme immunoassay: suitable, flow cytometry: suitable | technique(s) surface plasmon resonance (SPR): suitable | technique(s) cell culture | mammalian: suitable | technique(s) enzyme immunoassay: suitable |
| form powder | form solid | form lyophilized powder | form powder |
| UniProt accession no. | UniProt accession no. - | UniProt accession no. - | UniProt accession no. - |
| Gene Information wheat ... Gli-Z1(100682397), pqn5(543384) | Gene Information - | Gene Information - | Gene Information - |
| Quality Level 200 | Quality Level 200 | Quality Level 200 | Quality Level 300 |
Storage Class
11 - Combustible Solids
wgk
WGK 3
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
Eyeshields, Gloves, type N95 (US)
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I was a bit confused by the SMILES string. This is just a crude mix of gliadin proteins and not just the 5-mer that is listed in the SMILES string right?
1 answer-
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What should this product be dissolved in and what is its solubility? How should it be sterilized? Thank you!
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Gliadin from wheat does not easily dissolve.
Determination of solubility is not a product specification, but the product forms a turbid suspension in 70% ethanol (20 mg/mL) with heating.Several papers cite the use of dilute acid in preparing stock solutions of gliadin.
Jelínková, L., et al., Gliadin stimulates human monocytes to production of IL-8 and TNF-α through a mechanism involving NF-κB. FEBS Lett., 571(1-3), 81-85 (2004). Solutions are prepared at 5.0 mg/mL in 50 mM HCl.
Senger, S., et al., Intranasal administration of a recombinant α-gliadin down-regulates the immune response to wheat gliadin in DQ8 transgenic mice. Immunology Lett., 88(2), 127-134 (2003). Solutions are prepared at 10 mg/mL in 10 mM acetic acid.
O'Keeffe, J., et al., T cell proliferation, MHC class II restriction and cytokine products of gliadin-stimulated peripheral blood mononuclear cells (PBMC). Clin. Exp. Immunol., 117(2), 269–276 (1999).Solutions are prepared at 10 mg/mL in 0.1 M acetic acid and stored at -20 deg C.
As gliadin is classified as a protein, solutions should not be autoclaved. It is best to sterile filter through a low protein binding filter such as either PES or PTFE 0.22 micron filtersHelpful?
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Is this standard suitable for ELISA? If so, what preparation method and what % purity should we consider?
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The current product, G3375, may not be able to meet the experimental needs of customers, and our antibodies have not been verified for suitability for enzyme-linked immunosorbent assays.
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Hi, May I know which variety of wheat was used to extract gliadin? Than you.
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This material is purified from Hard Red Spring Wheat which is a Triticum aestivum.
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Is this preparation titrated to a known concentration of Gliadin?
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This product is a crude extraction from wheat flour. The purity has not been determined. However, historical records indicate what when run on a 7% acrylamide Tris-glycine gel under non-reducing condition, typically 8 - 9 bands are observed. All subtypes are expected to be present.
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Could you please give me details on Gliadin crude extract G-3375 preparation procedure? Is it possible to know what is the part of Gliadin 9 in this extract? Kind Regards
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The subtypes of this gliadin product have not been determined. This is a crude preparation, all subtypes may be present. Gliadin is prepared according to the method of Blish and Sandstedt, CEREAL CHEMISTRY, 3, 144 (1926). In brief, crude gluten was prepared "in the customary matter" from flour and tap water, kneaded, then thoroughly dried in vacuum at 60-65 deg. C and ground finely. It was extracted with 0.07 N acetic acid, filtered, then treated with LiCl to precipitate the gliadin. The gliadin was re-dissolved in 60% ethanol, then reprecipitated with absolute ethanol. Several purifications were used, after which the gliadin was dried in vacuum at 50 deg. C.
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