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A1052

Sigma-Aldrich

Anti-Gliadin (Wheat)–Peroxidase Conjugate antibody produced in rabbit

fractionated antiserum, PBS solution

Synonym(e):

Anti-Gliadin (Wheat)

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About This Item

MDL-Nummer:
MFCD00162321
UNSPSC-Code:
12352203
NACRES:
NA.46

Biologische Quelle

rabbit

Qualitätsniveau

200

Konjugat

peroxidase conjugate

Antikörperform

fractionated antiserum

Antikörper-Produkttyp

primary antibodies

Klon

polyclonal

Form

PBS solution

Speziesreaktivität

oats, rye, soy, barley
wheat

Darf nicht reagieren mit

rice, potato

Methode(n)

direct ELISA: 1:1,000
dot blot: 1:500
immunoblotting: suitable

Versandbedingung

dry ice

Lagertemp.

−20°C

Posttranslationale Modifikation Target

unmodified

Angaben zum Gen

wheat ... LOC543191(543191) , LOC543191(543191) , Loc543191(543191)

Allgemeine Beschreibung

Gliadin is a class of glutamine containing, alcohol soluble proteins separable from wheat and rye glutens known as the prolamins.

Immunogen

native and heat-treated wheat gliadin

Anwendung

Rabbit anti-gliadin (wheat)-peroxidase conjugate antibody can be used for immunoblot and ELISA(1:1000).

Biochem./physiol. Wirkung

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.

Physikalische Form

Solution in 0.01 M phosphate buffered saline, pH 7.4, containing 1% bovine serum albumin and 0.05% MIT

Angaben zur Herstellung

Prepared by the two-step glutaraldehyde method described by Avrameas, S., et al., Scand. J. Immunol., 8, Suppl. 7, 7 (1978).

Haftungsausschluss

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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Piktogramme

Health hazard
GHS08

Signalwort

Danger

H-Sätze

H317 - H334

Gefahreneinstufungen

Resp. Sens. 1 - Skin Sens. 1

Lagerklassenschlüssel

12 - Non Combustible Liquids

WGK

WGK 3

Flammpunkt (°F)

Not applicable

Flammpunkt (°C)

Not applicable

Analysenzertifikate (COA)

Suchen Sie nach Analysenzertifikate (COA), indem Sie die Lot-/Chargennummer des Produkts eingeben. Lot- und Chargennummern sind auf dem Produktetikett hinter den Wörtern ‘Lot’ oder ‘Batch’ (Lot oder Charge) zu finden.

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Die Dokumentenbibliothek aufrufen

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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