The application notes include recommended starting dilutions; optimal dilutions/concentrations should be determined by the end user.
A minimum dilution of 1:500 was determined in a direct dot blot using a 2 - 4 µl dot of gliadin at a concentration of 0.25 - 0.5 mg/ml or 1:150 - 1:300 dilution of sample extract.
A minimum dilution of 1:1,000 is determined by direct ELISA using gliadin at 5 µg/ml in carbonate/bicarbonate buffer, pH 9.5 as the coating solution.
Not yet tested in other applications.
Optimal dilutions/concentrations should be determined by the end user.
Celiac disease is associated with a CD4+ T-cell response to epitopes of gliadin presented by HLA-DQ2 or -DQ8 class II MHC molecules. These epitopes are present in a 33-mer peptide of wheat alpha-gliadin, residues 56-88, which is resistant to digestion and forms a substrate for tissue transglutaminase (TG2), generating the glutamic acid residues essential for binding to HLA-DQ2.
The alcohol soluble proteins (prolamins) from wheat, rye, barley and oats produce the harmful effect of coeliac disease or gluten sensitive enteropathy in humans by causing characteristic changes in the intestinal mucosa. Patients so affected must avoid eating these grains and
replace them with rice, corn, potatoes, etc. Many gluten-free foods are produced industrially, thus several immunoassays have been developed for determination of gliadin in supposedly gluten-free foods.