Overview

  • Product nameAnti-Gliadin antibody (HRP)
    See all Gliadin primary antibodies
  • Description
    Rabbit polyclonal to Gliadin (HRP)
  • ConjugationHRP
  • SpecificityThis antibody reacts with Gliadin
  • Tested applicationsSuitable for: ELISA, Dot blotmore details
  • Species reactivity
    Reacts with: Wheat
  • Immunogen

    Full length native wheat Gliadin protein (purified) and heat treated Full length native wheat Gliadin protein (purified)

  • General notes

    The antibody is conjugated to horseradish peroxidase by a two-step glutaraldehyde procedure. The product is purified to remove unconjugated material.

Properties

  • FormLiquid
  • Storage instructionsShipped at 4°C. Store at +4°C.
  • Storage bufferpH: 7.40
    Preservative: 0.01% Thimerosal (merthiolate)
    Constituents: 0.0268% PBS, 1% BSA
  • Concentration information loading...
  • PurityIgG fraction
  • Purification notesThe fractionation procedure yields primarily the immunoglobulin fraction of antiserum.
  • ClonalityPolyclonal
  • IsotypeIgG
  • Research areas

Applications

Our Abpromise guarantee covers the use of ab49713 in the following tested applications.

The application notes include recommended starting dilutions; optimal dilutions/concentrations should be determined by the end user.

Application Abreviews Notes
ELISA
Dot blot
  • Application notesDot: 1/500.
    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.

    ELISA: 1/1000.
    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.
  • Target

    • RelevanceCeliac 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.
    • Cellular localizationCytoplasmic; major seed storage protein in wheat.
    • Database links
    • Alternative names
      • prolamin antibody

    References for Anti-Gliadin antibody (HRP) (ab49713)

    ab49713 has not yet been referenced specifically in any publications.

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    Please note: All products are "FOR RESEARCH USE ONLY AND ARE NOT INTENDED FOR DIAGNOSTIC OR THERAPEUTIC USE"