Wheat Gliadin IgM ELISA Kit

Name: Wheat Gliadin IgM ELISA Kit
SKU: DEIA276
Rating: 5 (1 reviews)

Regulatory status: For research use only, not for use in diagnostic procedures.

COA

SDS

Datasheet

Summary

Sample

Serum and plasma

Species Reactivity

Human

Detection Method

iELISA

Intended Use

The Gliadin IgM Antibody ELISA Test Kit has been designed for the detection and the quantitative determination of specific IgM antibodies against Gliadin in serum and plasma. Further applications in other body fluids are possible and can be requested from the Technical Service. This assay is intended for research use only.

Contents of Kit

Store kit components at 2-8°C and do not use after the expiry date on the box outer label. Before use, all components should be allowed to warm up to ambient temperature (18- 25°C). After use, the plate should be resealed, the bottle caps replaced and tightened and the kit stored at 2-8°C. The opened kit should be used within three months.
Mikrotiter Strips: 12 strips with 8 breakable wells each, coated with a Gliadin antigen (purified gluten antigen from wheat). Ready-to-use.
Calibrator A (Negative Control): 2 mL, protein solution diluted with PBS, contains no IgM antibodies against Gliadin. Addition of 0.01 % methylisothiazolone and 0.01 % bromonitrodioxane. Ready-to-use.
Calibrator B (Cut-Off Standard): 2 mL human serum diluted with PBS, contains a low concentration of IgM antibodies against Gliadin. Addition of 0.01 % methylisothiazolone and 0.01 % bromonitrodioxane. Ready-to-use.
Calibrator C (Weak Positive Control): 2 mL, human serum diluted with PBS, contains a medium concentration of IgM antibodies against Gliadin. Addition of 0.01 % methylisothiazolone and 0.01% bromonitrodioxane. Ready-to-use.
Calibrator D (Positive Control): 2 mL, human serum dilute with PBS, contains a high concentration of IgM antibodies against Gliadin. Addition of 0.01 % methylisothiazolone and 0.01 % bromonitrodioxane. Ready-to-use.
Enzyme Conjugate: 15 mL, anti-human-IgM-HRP (rabbit), in protein-containing buffer solution. Ready-to-use.
Substrate: 15 mL, TMB (tetramethylbenzidine). Ready-touse.
Stop Solution: 15 mL, 0.5 M sulfuric acid. Ready-to-use.
Sample Diluent: 60 mL, PBS/BSA buffer. Addition of 0.095% sodium azide. Ready-to-use.
Washing Buffer: 60 mL, PBS+Tween 20, 10× concentrate. Final concentration: dilute 1+9 with distilled water. If during the cold storage crystals precipitate, the concentrate should be warmed up at 37°C for 15 minutes.
Plastic Foils: 2 pieces to cover the microtiter strips during the incubation.
Plastic Bag: Resealable, for the dry storage of non-used strips.

Storage

Store kit at 2-8°C. It is stable up to the expiry date stated on the label of the box. Do not use kit beyond its expiry date.

Performance Characteristics

General Description

Gliadin is the main component of gluten, which occurs in wheat and other domestic grain types like rye, barley and oats, and may lead to severe diseases of the intestinal mucosa in sensitive children and adults. Celiac disease, a gluten-induced enteropathy, appears rather frequently (1 case on 300 births) and is a typical example of a non-IgE mediated food allergy. Genetically, histocompatibility antigens on the chromosome 6 are responsible for the disease. Celiac disease manifests itself practically as a constant reaction against gliadin. By the toxic effect of gluten in the intestinal tract, antibodies, cytokines and lymphocytes are released, which lead to internal lesions and inflammations. Further, the microvilli of the intestine are almost completely reduced, so that the inner intestinal surface becomes flat. The resulting malabsorption leads to a deficit of above all trace elements and vitamins. Loss of weight, diarrhea, flatulence and abdominal pain are observed as symptoms. An invasive diagnostic possibility represents the biopsy of the intestinal mucosa. In addition serological methods for the determination of IgG and IgA antibodies against gliadin, reticulin and endomysium in the patient serum are increasingly used as a screening method. For children with a gluten-sensitive enteropathy, the incidence was calculated to 90-100%, for adults with celiac disease 75- 90% and for dermatitis herpetiformis 40-50%. Elevated levels of IgA anti-gliadin demonstrate an active process and are in close correlation with a villous atrophy in children. The ELISA antibody determination is also well suited for the monitoring of patients after a gluten-free diet.

Citations

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Documents

pdf COA

pdf SDS

pdf Datasheet

QA & Reviews

Customer Reviews

References

Randomized controlled trial of a gluten-free diet in patients with schizophrenia positive for antigliadin antibodies (AGA IgG): a pilot feasibility study

JOURNAL OF PSYCHIATRY & NEUROSCIENCE

Authors: Kelly, Deanna L.; Demyanovich, Haley K.; Rodriguez, Katrina M.; Cihakova, Daniela; Talor, Monica, V; McMahon, Robert P.; Richardson, Charles M.; Vyas, Gopal; Adams, Heather A.; August, Sharon M.; Fasano, Alessio; Cascella, Nicola G.; Feldman, Stephanie M.; Liu, Fang; Sayer, MacKenzie A.; Powell, Megan M.; Wehring, Heidi J.; Buchanan, Robert W.; Gold, James M.; Carpenter Jr, William T.; Eaton, William W.

Abstract

Background Approximately one-third of people with schizophrenia have elevated levels of antigliadin antibodies of the immunoglobulin G type (AGA IgG) - a higher rate than seen in healthy controls. We performed the first double-blind clinical trial of gluten-free versus gluten-containing diets in a subset of patients with schizophrenia who were positive for AGA IgG. Methods In this pilot feasibility study, 16 participants with schizophrenia or schizoaffective disorder who had elevated AGA IgG (>= 20 U) but were negative for celiac disease were admitted to an inpatient unit for a 5-week trial. All participants received standardized gluten-free meals and were randomized in a double-blind fashion to receive a shake containing 10 g of gluten flour or 10 g of rice flour each day. Participants were rated for psychiatric, cognitive and gastrointestinal symptoms at baseline and end point. Results Of the 16 participants, 14 completed the 5-week trial (2 discontinued early for administrative reasons). Compared with participants on the gluten-containing diet, participants on the gluten-free diet showed improvement on the Clinical Global Impressions scale (Cohen d = -0.75) and in negative symptoms (Cohen d = -0.53). We noted no improvement in positive or global cognitive symptoms, but did observe an improvement in attention favouring the gluten-free diet (Cohen d = 0.60). Robust improvements in gastrointestinal adverse effects occurred in the gluten-free group relative to the gluten-containing group. Adverse effects were similar between groups. Limitations This study was limited by its small sample size; larger studies are needed. Conclusion This feasibility study suggests that removal of gluten from the diet is associated with improvement in psychiatric and gastrointestinal symptoms in people with schizophrenia or schizoaffective disorder.

Rheological and microstructural characteristics of low molecular weight glutenin subunits of commercial wheats

FOOD CHEMISTRY

Authors: Dangi, Priya; Chaudhary, Nisha; Khatkar, B. S.

Abstract

A study was conducted on the effects occurred in rheological properties of base flour dough by the addition of gluten, glutenin and purified low molecular weight glutenin subunits (LMW-GS) using a 4 g sample Microdoughlab (MDL). Incorporation of these elements brought about a significant increase in the dough strength in the order of LMW-GS < gluten < glutenin. LMW-GS from variety C 306 brought a decrease in the dough development time (DDT; 2.03 min), dough stability (DS; 3 min) and peak energy (EP; 2.90 Wh/kg) values. On the contrary, the effects of LMW-GS extracted from variety PBW 550 were more strong as indicated by an increase in DDT (2.75 min), DS (3.30 min) and EP (4.20 Wh/kg). The alterations in the microstructure of dough by the inclusion of gluten, glutenin and LMW-GS, which lacks resemblance among different samples, were contemplated subjecting it to Scanning Electron Microscopy (SEM).