Gliadin (IgA) (non-recombinant)

Cat. No.	Available in
17100	0.6 ml
17101	6.0 ml

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Gliadins are a complex class of protein found in the gluten fraction of wheat, rye and barley grains. In genetically predisposed individuals  α-gliadins are known to elicit the activation of celiac disease (CD), a gastrointestinal disorder characterized by flattening of the jejunal mucosa. This disease does not fit the typical characteristics of an autoimmune disease; nevertheless, monitoring of gliadin antibodies is recommended in screening populations at risk for CD and other gluten-sensitive enteropathies. Generally, IgG antibodies to gliadin are more sensitive than IgA type antibodies; on the other hand, IgA antibodies have proven more specific than antibodies of the IgG class.

As a result of extended testing we offer two gliadin antigen preparations which have been optimized for the detection of IgA and IgG antibodies, respectively (follow this link for the page of the IgG-optimized gliadin antigen).