Gliadin from wheat
SIGMA/G3375
CAS Number: 9007-90-3
EC Number: 232-707-7
MDL Number: MFCD00131160
Product Type: Chemical
This picture is provided solely for illustration purposes. Optical properties of the actual product may deviate. Relevant product information is printed on labeled products and other accompanying or available information material. This image depicts SKU: G3375-100G
This picture is provided solely for illustration purposes. Optical properties of the actual product may deviate. Relevant product information is printed on labeled products and other accompanying or available information material. This image depicts SKU: G3375-25G
| biological source | wheat |
| form | powder |
| InChI | 1S/C29H41N7O9/c30-18(15-1 |
| InChI key | HZWWPUTXBJEENE-UHFFFAOYSA |
| Quality Level | 200  |
| SMILES string | N3(C(CCC3)C(=O)NC(CCC(=O) |
| technique(s) | enzyme immunoassay: suitable |
| flow cytometry: suitable | |
| UniProt accession no. | K7XRA1  |
| P08079 |
| Analysis Note: | Crude; From Wheat Gluten |
| 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. |
| 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). |
| Packaging: | 25, 100 g in poly bottle |
| RIDADR | NONH for all modes of transport |
| WGK Germany | WGK 3 |
| Flash Point(F) | Not applicable |
| Flash Point(C) | Not applicable |
| UNSPSC | 12352202 |