Anti-Gliadin (Wheat) antibody produced in rabbit
SIGMA/G9144 - fractionated antiserum, buffered aqueous solution
Synonym: Anti-Gliadin (Wheat)
MDL Number: MFCD00162321
Product Type: Chemical
ELISA Rabbit Anti-Gliadin (Wheat) antibody (Cat. No. G9144) was serially diluted for indirect ELISA using 5 μg/mL Gliadin from wheat (Cat. No. G3375) for coating.
| antibody form | fractionated antiserum |
| antibody product type | primary antibodies |
| biological source | rabbit |
| clone | polyclonal |
| conjugate | unconjugated |
| form | buffered aqueous solution |
| Quality Level | 200  |
| shipped in | dry ice |
| species reactivity | wheat |
| storage temp. | −20°C |
| target post-translational modification | unmodified |
| technique(s) | dot blot: 1:1,500 |
| indirect ELISA: 1:5,000 |
| 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. |
| Biochem/physiol Actions: | Rabbit Anti-Gliadin shows specificity for native wheat gliadin. |
| 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 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 |
| 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. |
| 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 |
| Hazard Codes | Xn |
| Risk Statements | 21/22 |
| Safety Statements | 36/37-60 |
| RIDADR | NONH for all modes of transport |
| WGK Germany | nwg |
| Flash Point(F) | Not applicable |
| Flash Point(C) | Not applicable |
| Storage Temp. | −20°C |
| UNSPSC | 12352203 |