人抗醇溶蛋白IgG檢測試劑盒

Human Anti Gliadin IgG ELISA KIT

 Cat#3300-300-GLG

Intended Use

Gliadin is a class of proteins present in wheat and several other cereals within the grass genus Triticum. Gliadins and gluten are essential for giving bread the ability to rise properly during baking. Gliadins and glutenins are the two main components of the gluten fraction of the wheat seed. There are three main types of gliadin (α, ?, and ω) and is what the body is intolerant to in coeliac (or celiac) disease, which is uncommon, but is becoming more diagnosed today. The α, ?, and ω gliadin types are separated and distinguished based on their amino acid sequences.α-/β-gliadins. Celiac disease is a genetic disease in which the body becomes intolerant to gluten, which is focused in the gliadin. Gliadin proteins have the ability to activate the disease in the person through the amino acid sequence found in the gliadin. The immune system responds negatively to the gliadin. Celiac disease starts as an intolerance to this protein and then expounds and extends. One of the problems with this disease is that it can go unrecognized for a long time, in which that time, it can cause severe damage to the body’s digestive system and cause many more problems such as lactose intolerance. The main treatment for celiac disease is a gluten free diet in which the diseased person does not ingest any gluten, and specifically gliadin. There have been searches for an affordable and much better treatment, but the main treatment remains to abstain from ingesting any gluten.

Antigliadin antibodies are produced in response to Gliadin, a prolamin found in wheat. The IgG antibody is found at higher levels in patients with the IgA-less phenotype. It is also associated with celiac disease and idiopathic gluten sensitivity. Anti-gliadin antibodies are frequently found with anti-transglutaminase antibodies.

Parallelism

In dilution experiments sera with high antibody concentrations were diluted with sample buffer and assayed in the Anti-Gliadin IgG kit. The assay shows linearity over the full measuring range.

Sensitivity

The lower detection limits for Anti-Gliadin IgG were determined at 0.5 U/ml.

Specificity

The microplate is coated with purified Gliadin from wheat. The test kit is specific only for antibodies against Gliadin.

Calibration

Since no international reference preparation for Anti-Gliadin autoantibodies is available, the assay system is calibrated in relative arbitrary units.

LIMITATIONS OF PROCEDURE

The Anti-Gliadin IgG ELISA is intended for research use only

INTERFERING SUBSTANCES

No interference has been observed with haemolytic (up to 1000 mg/dL), lipemic (up to 3 g/dL triglycerides) or bilirubin (up to 40 mg/dL) containing sera. Nor have any interfering effects been observed with the use of anticoagulants. However for practical reasons it is recommended that grossly hemolysed or lipemic samples should be avoided.

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