Anti-Gliadin抗体(HRP) (ab49713)

概述

  • 产品名称Anti-Gliadin抗体(HRP)
    参阅全部 Gliadin 一抗
  • 描述
    兔多克隆抗体to Gliadin (HRP)
  • 偶联物HRP
  • 特异性This antibody reacts with Gliadin
  • 经测试应用适用于: ELISA, Dot blotmore details
  • 种属反应性
    与反应: Wheat
  • 免疫原

    Full length native wheat Gliadin protein (purified) and heat treated Full length native wheat Gliadin protein (purified)

  • 常规说明

    The antibody is conjugated to horseradish peroxidase by a two-step glutaraldehyde procedure. The product is purified to remove unconjugated material.

性能

  • 形式Liquid
  • 存放说明Shipped at 4°C. Store at +4°C.
  • 存储溶液pH: 7.40
    Preservative: 0.01% Thimerosal (merthiolate)
    Constituents: 0.0268% PBS, 1% BSA
  • Concentration information loading...
  • 纯度IgG fraction
  • 纯化说明The fractionation procedure yields primarily the immunoglobulin fraction of antiserum.
  • 克隆多克隆
  • 同种型IgG
  • 研究领域

应用

Our Abpromise guarantee covers the use of ab49713 in the following tested applications.

The application notes include recommended starting dilutions; optimal dilutions/concentrations should be determined by the end user.

应用 Ab评论 说明
ELISA
Dot blot
  • 应用说明Dot: 1/500.
    A minimum dilution of 1:500 was determined in a direct dot blot using a 2 - 4 µl dot of gliadin at a concentration of 0.25 - 0.5 mg/ml or 1:150 - 1:300 dilution of sample extract.

    ELISA: 1/1000.
    A minimum dilution of 1:1,000 is determined by direct ELISA using gliadin at 5 µg/ml in carbonate/bicarbonate buffer, pH 9.5 as the coating solution.

    Not yet tested in other applications.
    Optimal dilutions/concentrations should be determined by the end user.
  • 靶标

    • 相关性Celiac disease is associated with a CD4+ T-cell response to epitopes of gliadin presented by HLA-DQ2 or -DQ8 class II MHC molecules. These epitopes are present in a 33-mer peptide of wheat alpha-gliadin, residues 56-88, which is resistant to digestion and forms a substrate for tissue transglutaminase (TG2), generating the glutamic acid residues essential for binding to HLA-DQ2. 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.
    • 细胞定位Cytoplasmic; major seed storage protein in wheat.
    • 数据库链接
    • 别名
      • prolamin antibody

    Anti-Gliadin antibody (HRP) (ab49713)参考文献

    ab49713 has not yet been referenced specifically in any publications.

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