Gliadin anticorps (AA 231-296)

N° du produit ABIN1715147

L’anticorps Lapin Polyclonal anti-Gliadin a été validé pour ELISA, ICC, IF (cc), IF (p), IHC (fro) et IHC (p). Il convient pour détecter Gliadin dans des échantillons de Plantes et Wheat.

Aperçu rapide pour Gliadin anticorps (AA 231-296) (ABIN1715147)

Antigène: Gliadin

Reactivité: Plantes, Wheat

Hôte: Lapin

Clonalité: Polyclonal

Conjugué: 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))

Détail du produit anti-Gliadin anticorps

Épitope: AA 231-296

Réactivité croisée: Plantes

Réactivité croisée (Details): wheat

Purification: Purified by Protein A.

Immunogène: KLH conjugated synthetic peptide derived from wheat Gliadin

Isotype: IgG

Information d'application

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

Stockage

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

Détails sur Gliadin

Antigène: Gliadin

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