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.
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25 G
$359.00
100 G
$1,260.00
About This Item
$359.00
Available to ship onApril 29, 2025Details
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biological source
wheat
Quality Level
form
powder
technique(s)
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)
InChI key
HZWWPUTXBJEENE-UHFFFAOYSA-N
Gene Information
wheat ... Gli-Z1(100682397) , pqn5(543384)
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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)[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]
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.
Quality
Crude; From Wheat Gluten
Storage Class
11 - Combustible Solids
wgk_germany
WGK 3
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
Eyeshields, Gloves, type N95 (US)
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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
Claudio Rhyner et al.
Immunology, 110(2), 269-274 (2003-09-27)
Coeliac disease (CD), a gastrointestinal illness characterized by intestinal malabsorption, results from gluten intolerance accompanied with immunological responses towards gliadin, an ethanol-soluble protein fraction of wheat and other cereals. The role of gliadin in eliciting immune responses in CD is
Quantification of gliadin levels to the picogram level by flow cytometry
Capparelli R, et al.
Cytometry. Part A : the Journal of the International Society For Analytical Cytology, 63A(2), 108-113 (2005)
Valentina Vaira et al.
Clinical science (London, England : 1979), 126(6), 417-423 (2013-09-26)
CD (coeliac disease) is a frequent autoimmune disorder of the small bowel, which is characterized by an immunological reaction against gluten and transglutaminase in genetically predisposed subjects. However, the molecular determinants underpinning CD pathogenesis are yet to be fully elucidated
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
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Is this preparation titrated to a known concentration of Gliadin?
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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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