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Peptides

alpha9-Gliadin (57-68) - 1 mg

$88.00
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  • Cat.Number : AS-65105
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    In stock

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Gliadin is a gluten component. This peptide is derived from amino acid residues 57-68 of a9-gliadin and represents an immunodominant epitope that has been shown to elicit HLA-DQ2-restricted T-cell responses in celiac patients. This epitope is resistant to pancreatic proteolysis.

Pyroglutamyl (pGlu) peptides may spontaneously form when either Glutamine (Q) or Glutamic acid (E) is located at the sequence N-terminus. The conversion of Q or E to pGlu is a natural occurrence and in general it is believed that the hydrophobic γ-lactam ring of pGlu may play a role in peptide stability against gastrointestinal proteases. Pyroglutamyl peptides are therefore considered a normal subset of such peptides and are included as part of the peptide purity during HPLC analysis.

Specifications

Chemistry
Sequence one letter code
  • QLQPFPQPQLPY
Sequence three letter code
  • H-Gln-Leu-Gln-Pro-Phe-Pro-Gln-Pro-Gln-Leu-Pro-Tyr-OH
Molecular Formula
  • C70H102N16O18
Molecular Mass/ Weight
  • 1455.8
Modification
Conjugation
  • Unconjugated
Quantity & Purity
Purity
  • Peak Area by HPLC ≥95%
Storage & stability
Form
  • Lyophilized
Storage Conditions
  • - 20 °C
Activity
Biomarker Target
Research Area
Sub-category Research Area
Usage
  • Research use
Source
Source / Species
  • wheat

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References

Identification of a peptide from α-gliadin resistant to digestive enzymes: Implications for celiac disease

J Chromatogr B . 2007 Aug 15 ; 855(2) 236 | DOI : https://doi.org/10.1016/j.jchromb.2007.05.009

  • G. Mamone
  • et al

Intestinal digestive resistance of immunodominant gliadin peptides

Am J Physiol Gastrointest Liver Physiol . 2002 Oct 01 ; 283(4) G996 | DOI : https://doi.org/10.1152/ajpgi.00136.2002

  • F. Hausch
  • et al

The Intestinal T Cell Response to α-Gliadin in Adult Celiac Disease Is Focused on a Single Deamidated Glutamine Targeted by Tissue Transglutaminase

J Exp Med . 2000 Feb 21 ; 191(4) 603 | DOI : https://doi.org/10.1084/jem.191.4.603

  • H. Arentz-Hansen
  • et al