Anti-Gliadin peptide

Cat.No. HYB 314-02

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Cat. No.
HYB 314-02
Product name
Anti-Gliadin peptide
Description

Mouse monoclonal antibody

Specificity
HYB 314-02 cross-reacts fully with the non-deamidated peptide KLQPFPQPQLPYPQPQ
 
Immunogen

Gliadin-related peptide Lys57-Glu65-[alpha-gliadin (58-73)] (KLQPFPQPELPYPQPQ) 

Application
Species reactivity (positive)
Wheat, barley, rye
Species reactivity (negative)
Oat
Subclass

IgG2a/k

Clone number
4F3
Epitope
The epitope is located in the Lys57-Glu65-[alpha-gliadin (58-73)] (KLQPFPQPELPYPQPQ) peptide.
 
Content

Available in 200 µL and 1 mL size.1 mg/mL +/- 15%. See Certificate of Analysis for details.

Purification
Protein-A purified
Form
Liquid
Solvent
0.01 M phosphate buffer, pH 7.4, containing 0.5 M NaCl and 15 mM sodium azide
Storage
4-8ºC without exposure to light. No precautions necessary during handling.
Target

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 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.

Application 1

ELISA
HYB 314-02 reacts equally strong with both the deamidated peptide (KLQPFPQPELPYPQPQ) and the non-deamidated peptide (KLQPFPQPQLPYPQPQ) when coated directly in an immunoplate (1). HYB 314-02 is also usefull as a detection antibody in combination with a polyclonal anti-Gliadin capture antibody (2, 3).

Application 2

WB
HYB 314-02 can be used in western blot.
 

A western blot of Gliadin peptide (HYB 314-02) measured in wheat (lane 1) and barley (lane 2). The SDS gel was run under reducing conditions and HYB 314-02 diluted 1:4000.

 

 

 

 

 

 

 

1. Skovbjerg H, Koch C, Anthonsen D, Sjostrom H (2004) Deamidation and cross-linking of gliadin peptides by transglutaminases and the relation to celiac disease. Biochim Biophys Acta 1690:220-230.

2. Gujral N, Löbenberg R, Surech M, Sunwoo H (2012) In-Vitro and In-Vivo Binding Activity of Chicken Egg Yolk Immunoglobulin Y (IgY) against Gliadin in Food Matrix. J Agric. Food Chem 60:3166-3172.

3. Gujral N, Surech MR, Sunwoo HH (2012) Quantitative Double antibody sandwich ELISA for the determination of gliadin. J. Immunoassay Immunochem. 33:339-351.

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