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G3375

Gliadin from wheat

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About This Item

CAS Number:
9007-90-3
UNSPSC Code:
12352202
NACRES:
NA.61
EC Number:
232-707-7
MDL number:
MFCD00131160
Form:
powder
Biological source:
wheat
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biological source

wheat

Quality Segment

200

form

powder

technique(s)

enzyme immunoassay: suitable, flow cytometry: suitable

UniProt accession no.

K7XRA1, P08079

SMILES string

N3(C(CCC3)C(=O)NC(CCC(=O)N)C(=O)O)C(=O)C(NC(=O)C1N(CCC1)C(=O)C(N)Cc2ccc(cc2)O)CCC(=O)N

InChI

1S/C29H41N7O9/c30-18(15-16-5-7-17(37)8-6-16)27(42)35-13-1-3-21(35)25(40)33-19(9-11-23(31)38)28(43)36-14-2-4-22(36)26(41)34-20(29(44)45)10-12-24(32)39/h5-8,18-22,37H,1-4,9-15,30H2,(H2,31,38)(H2,32,39)(H,33,40)(H,34,41)(H,44,45)

InChI key

HZWWPUTXBJEENE-UHFFFAOYSA-N

Gene Information

wheat ... Gli-Z1(100682397), pqn5(543384)

General description

Gluten consists of two families of prolamins, known as gliadin and glutenin. Gliadin is a strongly hydrophobic glycoprotein, with a very poor solubility.[1] The gliadins can be further subdivided into α-gliadins, γ-gliadins and ω-gliadins (based on their order of mobility on electrophoresis at low pH).

Application

Gliadin from wheat has been used in
  • peptic tryptic digestion to study the effect of in vitro gliadin challenge on biopsies from celiac disease (CD) patients on gluten-free diet (GFD)
  • to prepare gliadin for antigliadin antibody assay[2]
  • as a standard for the quantification of gliadin levels to the picogram level by flow cytometry

Biochem/physiol Actions

The gliadins comprise a family of glutamine- and proline-rich monomeric proteins that account for 40-50% of the total protein content of wheat kernels. The alcohol-soluble gliadins aggregate with the alcohol-insoluble glutenins to form gluten, which is responsible for the structure and properties of wheat dough. The gliadins are also involved in the pathogenesis of celiac disease. an autoimmune disease in which human leukocyte antigens DQ2 and DQ8 present gliaden peptides to a subset of T cells inducing the release of proinflammatory cytokines that, in turn, induce degradation of the intestinal mucosal matrix and cell death. B cells are also stimulated to produce gluten-specific and transglutaminase 2 (TG2)-specific antibodies, the latter may result from the presentation of gliadin peptides covalently bound to TG2.

Analysis Note

Crude; From Wheat Gluten

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This Item
G5004L063693492
Gliadin from wheat

Sigma-Aldrich

G3375

Gliadin from wheat

Gluten from wheat

Sigma-Aldrich

G5004

Gluten from wheat

Lectin from Triticum vulgaris (wheat) BioReagent, suitable for cell culture, lyophilized powder

Sigma-Aldrich

L0636

Lectin from Triticum vulgaris (wheat)

M-Gredient® Wheat Peptone Enzymatically Digested, for Biotechnology and Microbiology

Millipore

93492

M-Gredient® Wheat Peptone

technique(s)

enzyme immunoassay: suitable, flow cytometry: suitable

technique(s)

surface plasmon resonance (SPR): suitable

technique(s)

cell culture | mammalian: suitable

technique(s)

-

biological source

wheat

biological source

wheat

biological source

-

biological source

wheat

form

powder

form

solid

form

lyophilized powder

form

powder

UniProt accession no.

K7XRA1, P08079

UniProt accession no.

-

UniProt accession no.

-

UniProt accession no.

-

Gene Information

wheat ... Gli-Z1(100682397), pqn5(543384)

Gene Information

-

Gene Information

-

Gene Information

-

Quality Level

200

Quality Level

200

Quality Level

200

Quality Level

200

Storage Class

11 - Combustible Solids

wgk

WGK 3

flash_point_f

Not applicable

flash_point_c

Not applicable

ppe

Eyeshields, Gloves, type N95 (US)

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Certificates of Analysis (COA)

Lot/Batch Number
0000550180
0000550180
0000523135
0000523135
0000495384

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Global Trade Item Number

SKUGTIN
G3375-100G04061833630082
G3375-25G04061833629888

Questions

1–5 of 5 Questions  

  1. What should this product be dissolved in and what is its solubility? How should it be sterilized? Thank you!

    1 answer

    1. Gliadin from wheat does not easily dissolve.
      Determination of solubility is not a product specification, but the product forms a turbid suspension in 70% ethanol (20 mg/mL) with heating.

      Several papers cite the use of dilute acid in preparing stock solutions of gliadin.
      Jelínková, L., et al., Gliadin stimulates human monocytes to production of IL-8 and TNF-α through a mechanism involving NF-κB. FEBS Lett., 571(1-3), 81-85 (2004). Solutions are prepared at 5.0 mg/mL in 50 mM HCl.
      Senger, S., et al., Intranasal administration of a recombinant α-gliadin down-regulates the immune response to wheat gliadin in DQ8 transgenic mice. Immunology Lett., 88(2), 127-134 (2003). Solutions are prepared at 10 mg/mL in 10 mM acetic acid.
      O'Keeffe, J., et al., T cell proliferation, MHC class II restriction and cytokine products of gliadin-stimulated peripheral blood mononuclear cells (PBMC). Clin. Exp. Immunol., 117(2), 269–276 (1999).

      Solutions are prepared at 10 mg/mL in 0.1 M acetic acid and stored at -20 deg C.
      As gliadin is classified as a protein, solutions should not be autoclaved. It is best to sterile filter through a low protein binding filter such as either PES or PTFE 0.22 micron filters

      Helpful?

  2. Is this standard suitable for ELISA? If so, what preparation method and what % purity should we consider?

    1 answer

    1. The current product, G3375, may not be able to meet the experimental needs of customers, and our antibodies have not been verified for suitability for enzyme-linked immunosorbent assays.

      Helpful?

  3. Hi, May I know which variety of wheat was used to extract gliadin? Than you.

    1 answer

    1. This material is purified from Hard Red Spring Wheat which is a Triticum aestivum.

      Helpful?

  4. Is this preparation titrated to a known concentration of Gliadin?

    1 answer

    1. This product is a crude extraction from wheat flour. The purity has not been determined. However, historical records indicate what when run on a 7% acrylamide Tris-glycine gel under non-reducing condition, typically 8 - 9 bands are observed. All subtypes are expected to be present.

      Helpful?

  5. Could you please give me details on Gliadin crude extract G-3375 preparation procedure? Is it possible to know what is the part of Gliadin 9 in this extract? Kind Regards

    1 answer

    1. The subtypes of this gliadin product have not been determined. This is a crude preparation, all subtypes may be present. Gliadin is prepared according to the method of Blish and Sandstedt, CEREAL CHEMISTRY, 3, 144 (1926). In brief, crude gluten was prepared "in the customary matter" from flour and tap water, kneaded, then thoroughly dried in vacuum at 60-65 deg. C and ground finely. It was extracted with 0.07 N acetic acid, filtered, then treated with LiCl to precipitate the gliadin. The gliadin was re-dissolved in 60% ethanol, then reprecipitated with absolute ethanol. Several purifications were used, after which the gliadin was dried in vacuum at 50 deg. C.

      Helpful?

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