ELISA-anti-GLIADIN

For the quantitative determination of IgA and IgG antibodies against gliadin in human serum, 48 wells for IgA, 48 wells for IgG
Gliadin is the generally used term for prolamine proteins of wheat seed endosperm characteristic by their solubility in 70% ethanol and by a high percentage of glutamic acid and proline. Gliadin forms 40-50% of proteins of wheat seed endosperm. It is also part of wheat bonds insoluble in water what plays an important role in baking and bread properties of wheat. It is a group of proteins with molecular weight 36,000 – 78,000. The increased levels of antibodies against gliadin in human serum are an attending sign of the response of the body immune system to the digestion of wheat gluten /storage wheat proteins insoluble in water/ in celiac diseases of children and adults. This disease is accompanied by defects of changes in the small intestine mucous membrane and this leads to serious defects in food digestion, faulty food absorption and diarrhea. In children it may result in deceleration or stopping of growth. All these defects may be eliminated by excluding gluten from the patient's diet.

Composition:
Microplate strips coated with antigen – 12 pcs
Negative control – 2 pcs
Positive control – 2 pcs
Standards for IgA and IgG – 0 –5 – 10 – 20 – 40 – 80 U.ml^-1
Conjugate IgA HRP – 1 pc
Conjugate IgG HRP – 1 pc
Chromogen OPD/TMB – 2 pcs
Substrate solution – 2 pcs
Diluent solution – 1 pc
Hydrogen Peroxide – 1 pc
Wash solution – 1 pc
Stop solution – 1 pc