Wheat Gliadin [His] (DAG632)

Wheat Gliadin [His], recombinant protein from E. coli Datasheet

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Product Overview
Recombinant Gliadinfragment (storage protein from wheat (Triticum aestivum) grain). cDNAcoding for an epitope-carrying fragment of a wheat gamma-gliadin isoform,fused to a hexa-histidine purification tag. Expressed in E.coli bacterial cells.
Nature
Recombinant
Tag/Conjugate
His
Purity
> 80%(SDS-PAGE). Western blot with monoclonalanti-hexa-His-tag antibody.
Concentration
0.15-0.5 μg/ml (depending on the type of ELISAplate and coating buffer).
Buffer
Ionic strength around 200 mM, neutral to slightlyalkaline pH and 20 % glycerol as cryoprotective agent.
Storage
2-8°C short term, -20°C long term
Introduction
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.
Antigen Description
The alcohol solubleproteins (prolamins) from wheat, rye, barley and oats produce the harmfuleffect of coeliac disease or gluten sensitive enteropathy in humans bycausing characteristic changes in the intestinal mucosa. Patients so affectedmust avoid eating these grains and replace them with rice, corn, potatoes,etc. Many gluten-free foods are produced industrially, thus severalimmunoassays have been developed for determination of gliadin in supposedlygluten-free foods.
Keywords
LOC543191; alpha-type gliadin; prolamin; Gliadin

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