Gliadin Antikörper (AA 231-296)

Produktnummer ABIN1715147

Der Kaninchen Polyklonal anti-Gliadin Antikörper wird verwendet zum Nachweis von Gliadin in Proben von Wheat. Er wurde validiert für IF (cc), IF (p), IHC (fro) und IHC (p).

Kurzübersicht für Gliadin Antikörper (AA 231-296) (ABIN1715147)

Target: Gliadin

Reaktivität: Wheat

Wirt: Kaninchen

Klonalität: Polyklonal

Konjugat: Dieser Gliadin Antikörper ist unkonjugiert

Applikation: Immunofluorescence (Cultured Cells) (IF (cc)), Immunofluorescence (Paraffin-embedded Sections) (IF (p)), Immunohistochemistry (Frozen Sections) (IHC (fro)), Immunohistochemistry (Paraffin-embedded Sections) (IHC (p))

Produktdetails anti-Gliadin Antikörper

Bindungsspezifität: AA 231-296

Verwendungszweck: Gliadin Polyclonal Antibody

Kreuzreaktivität: Pflanzen

Aufreinigung: Purified by Protein A.

Immunogen: KLH conjugated synthetic peptide derived from wheat Gliadin

Isotyp: IgG

Anwendungsinformationen

Applikationshinweise: Optimal working dilution should be determined by the investigator.

Beschränkungen: Nur für Forschungszwecke einsetzbar

Handhabung

Format: Liquid

Konzentration: 1 μg/μL

Buffer: 0.01M TBS( pH 7.4) with 1 % BSA, 0.02 % Proclin300 and 50 % Glycerol.

Konservierungsmittel: ProClin

Vorsichtsmaßnahmen: This product contains ProClin: a POISONOUS AND HAZARDOUS SUBSTANCE which should be handled by trained staff only.

Lagerung: 4 °C,-20 °C

Informationen zur Lagerung: Shipped at 4C. Store at -20C for one year. Avoid repeated freeze/thaw cycles.

Haltbarkeit: 12 months

Details zu Gliadin

Target: Gliadin

Hintergrund:

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