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.
G3375
Gliadin from wheat
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About This Item
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Productos recomendados
origen biológico
wheat
Nivel de calidad
Formulario
powder
técnicas
enzyme immunoassay: suitable
flow cytometry: suitable
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)
Clave InChI
HZWWPUTXBJEENE-UHFFFAOYSA-N
Información sobre el gen
wheat ... Gli-Z1(100682397) , pqn5(543384)
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Descripción general
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).
Aplicación
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)[2]
- to prepare gliadin for antigliadin antibody assay[3]
- as a standard for the quantification of gliadin levels to the picogram level by flow cytometry[4]
Acciones bioquímicas o fisiológicas
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.
Calidad
Crude; From Wheat Gluten
Código de clase de almacenamiento
11 - Combustible Solids
Clase de riesgo para el agua (WGK)
WGK 3
Punto de inflamabilidad (°F)
Not applicable
Punto de inflamabilidad (°C)
Not applicable
Equipo de protección personal
Eyeshields, Gloves, type N95 (US)
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Certificados de análisis (COA)
Lot/Batch Number
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Encuentre la documentación para los productos que ha comprado recientemente en la Biblioteca de documentos.
Elma Mj Salentijn et al.
BMC genomics, 14, 905-905 (2013-12-21)
Wheat gluten is important for the industrial quality of bread wheat (Triticum aestivum L.) and durum wheat (T. turgidum L.). Gluten proteins are also the source of immunogenic peptides that can trigger a T cell reaction in celiac disease (CD)
THEMIS and PTPRK in celiac intestinal mucosa: coexpression in disease and after in vitro gliadin challenge
Bondar C, et al.
European Journal of Human Genetics, 22(3), 358-362 (2013)
Sanja Petronijevic et al.
European journal of oral sciences, 128(1), 27-36 (2020-02-23)
Previously we detected increased levels of IgA to the enamel matrix protein amelogenin in children with untreated coeliac disease (CeD). The biological impact of autoantibodies to amelogenin may depend on which part of the amelogenin (epitopes) they bind. Sera or
L J Chartrand et al.
CMAJ : Canadian Medical Association journal = journal de l'Association medicale canadienne, 157(5), 527-533 (1997-09-19)
To test the effectiveness of serologic antigliadin antibody (AGA) testing in predicting celiac disease in children. Prospective clinical assessment. Hôpital Sainte-Justine, montreal. A total of 176 children with possible celiac disease who were referred for duodenal biopsy between January 1992
Jean-Baptiste Domergue et al.
International journal of molecular sciences, 23(9) (2022-05-15)
Isotopic analyses of plant samples are now of considerable importance for food certification and plant physiology. In fact, the natural nitrogen isotope composition (δ15N) is extremely useful to examine metabolic pathways of N nutrition involving isotope fractionations. However, δ15N analysis
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Is this preparation titrated to a known concentration of Gliadin?
1 answer-
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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-
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.
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