Abcam, ab36729, Anti-Gliadin antibody [14D5]

Size: 100µL
Mouse Monoclonal GDA0 antibody. Suitable for WB and reacts with Secale cereale, Hordeum vulgare, Wheat samples. Cited in 5 publications.
Key facts
Host species:Mouse,
Clonality:Monoclonal,
Clone number:14D5,
Isotype:IgG2a,
Light chain type:kappa,
Carrier free:No,
Reacts with:Wheat, Hordeum vulgare, Secale cereale,
Applications:WBSee reactivity dataSee the reactivity data table below for information on validated species and application combinations.,
Epitope:The epitope is located in the Lys57-Glu65-[alpha-gliadin (58-73)] (KLQPFPQPELPYPQPQ) peptide.,
Specificity:This antibody reacts specifically with the deamidated peptide (KLQPFPQPELPYPQPQ) when coated directly in an immunoplate. Does not react with Oats. This antibody reacts strongly with the deamidated peptide but cross-reacts about 5% with the non-deamidated peptide.

Product details:
The immunogen corresponds to a deamidated form of a region that includes the T-cell epitopes, including the immunodominant PQPQLPY region and two PXPQP motifs associated with binding to IgA from patients with celiac disease. Complete homology exists between residues 63-73, 70-80 and 77-87 of wheat alpha gliadin.

Properties and Storage Information:
Form-Liquid, Purification technique-Affinity purification Protein A, Storage buffer-pH: 7.4Preservative: 0.097% Sodium azideConstituents: PBS, 2.9% Sodium chloride, Shipped at conditions-Blue Ice, Appropriate short-term storage conditions-+4°C, Appropriate long-term storage conditions--20°C, Aliquoting information-Upon delivery aliquot, Storage information-Avoid freeze / thaw cycle

Supplementary Information:
This supplementary information is collated from multiple sources and compiled automatically.
Gliadin is a protein component of gluten commonly found in wheat and related cereals. It exists in multiple forms including alpha-gliadin omega-gliadin and gamma-gliadin with alpha-gliadin being particularly notable. The molecular mass of gliadin varies due to its polymorphic nature but it typically ranges between 28 to 34 kDa. Gliadin is expressed in the endosperm of wheat as well as other grains like barley and rye. It's known for giving bread its elastic texture which aids in the baking process.
Biological function summary
Gliadin plays an important role in grain development and nutritional functions. It does not function as part of a complex but interacts with other gluten proteins like glutenin. The storage proteins gather in the seeds of wheat which facilitates developmental processes critical for germination and growth. These proteins provide energy and resources needed by seedlings at the start of their development.
Pathways
Gliadin interacts with metabolic processes related to nutrient storage and mobilization. It is involved in plant metabolic pathways particularly those concerning the utilization of storage proteins during seed germination. The gliadin and glutenin interaction forms the gluten network vital for dough preparation and subsequently affects the gluten pathways. Gliadin works in concert with glutenin affecting metabolism at different stages in plant life cycles.
Gliadin has significant implications for human health. It is particularly known for its association with celiac disease and wheat allergy. In celiac disease gliadin fragments in conjunction with tissue transglutaminase trigger an immune response leading to intestinal damage. Anti-gliadin antibodies especially IgA anti-gliadin antibodies are markers for this condition. Gliadin’s interaction with tissue transglutaminase plays a significant role in the pathology of celiac disease. This association impacts the diagnosis and monitoring of the disease.