Application
Anti-Gliadin (Wheat) antibody produced in rabbit has been used in immunoblot and enzyme-linked immunosorbent assay (ELISA).
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.
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.
General description
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.
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
Immunogen
native and heat-treated wheat gliadin
Physical form
Solution in 0.01 M phosphate buffered saline, pH 7.4, containing 15 mM sodium azide
Specificity
Rabbit Anti-Gliadin shows specificity for native wheat gliadin.
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