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Gliadin anticorps (AA 231-296)

Gliadin Reactivité: Plantes, Wheat ELISA, ICC, IF (cc), IF (p), IHC (fro), IHC (p) Hôte: Lapin Polyclonal unconjugated
N° du produit ABIN1715147
  • Antigène Tous les produits Gliadin
    Gliadin
    Épitope
    AA 231-296
    Reactivité
    Plantes, Wheat
    Hôte
    • 17
    • 1
    Lapin
    Clonalité
    • 17
    • 1
    Polyclonal
    Conjugué
    • 3
    • 3
    • 3
    • 3
    • 1
    • 1
    • 1
    • 1
    • 1
    • 1
    Cet anticorp Gliadin est non-conjugé
    Application
    ELISA, Immunocytochemistry (ICC), Immunofluorescence (Cultured Cells) (IF (cc)), Immunofluorescence (Paraffin-embedded Sections) (IF (p)), Immunohistochemistry (Frozen Sections) (IHC (fro)), Immunohistochemistry (Paraffin-embedded Sections) (IHC (p))
     Réactivité croisée
    Plantes
    Réactivité croisée (Details)
    wheat
    Purification
    Purified by Protein A.
    Immunogène
    KLH conjugated synthetic peptide derived from wheat Gliadin
    Isotype
    IgG
  • Indications d'application
    ELISA 1:500-1000
    IHC-P 1:200-400
    IHC-F 1:100-500
    IF(IHC-P) 1:50-200
    IF(IHC-F) 1:50-200
    IF(ICC) 1:50-200
    ICC 1:100-500
    Restrictions
    For Research Use only
  • Format
    Liquid
    Concentration
    1 μg/μL
    Buffer
    0.01M TBS( pH 7.4) with 1 % BSA, 0.02 % Proclin300 and 50 % Glycerol.
    Agent conservateur
    ProClin
    Précaution d'utilisation
    This product contains ProClin: a POISONOUS AND HAZARDOUS SUBSTANCE, which should be handled by trained staff only.
    Stock
    4 °C,-20 °C
    Stockage commentaire
    Shipped at 4°C. Store at -20°C for one year. Avoid repeated freeze/thaw cycles.
    Date de péremption
    12 months
  • Antigène
    Gliadin
    Abstract
    Gliadin Produits
    Sujet

    Synonyms: Celiac disease, GDA6_WHEAT, Alpha/beta-gliadin clone PW1215, Prolamin

    Background: Gliadin is a glycoprotein that, along with glutenin, plays a role in the formation of gluten, an ergastic amorphous mixture of proteins found in wheat, rye, and barley. Gluten is responsible for the elasticity of kneaded dough, which allows it to be leavened. Gliadin is approximately 60 % soluble in ethanol and contains only intramolecule disulfide links. Gliadin is also found in a variety of foods as well as in beer, along with the glycoprotein Hordein. Induction of zonulin release in intestinal epithelial cells is triggered by Gliadin. This causes an activation of the zonulin pathway by PKC mediated cytoskeleton reorganization and tight junction opening leads to a rapid increase in intestinal permeability to macromolecules. Individuals with disorders such as celiac disease or Crohn's disease are sensitive to Gliadin since they lack the enzyme necessary for its digestion and can not tolerate it in their diet.

    UniProt
    P04726
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