Antigliadin antibodies detected by enzyme-linked immunosorbent assay as a marker of childhood celiac disease

1988 ◽  
Vol 113 (2) ◽  
pp. 286-289 ◽  
Author(s):  
Neil T. Tucker ◽  
Fikry S. Barghuthy ◽  
Thomas J. Prihoda ◽  
Vijay Kumar ◽  
Aaron Lerner ◽  
...  
Keyword(s):  
Celiac Disease ◽  
Immunosorbent Assay ◽  
Enzyme Linked Immunosorbent Assay ◽  
Antigliadin Antibodies

scholarly journals Evaluation of the INOVA Diagnostics Enzyme-Linked Immunosorbent Assay Kits for Measuring Serum Immunoglobulin G (IgG) and IgA to Deamidated Gliadin Peptides

2006 ◽  
Vol 13 (1) ◽  
pp. 150-151 ◽  
Author(s):  
Harry E. Prince
Keyword(s):  
Celiac Disease ◽  
Immunosorbent Assay ◽  
Immunoglobulin G ◽  
Immunoglobulin A ◽  
Serum Immunoglobulin ◽  
Enzyme Linked Immunosorbent Assay ◽  
Gliadin Antibodies ◽  
Gliadin Peptides ◽  
Disease Specific ◽  
Inova Diagnostics

ABSTRACT New assays for antibodies to deamidated gliadin peptides (DGP) expressing celiac disease-specific epitopes were evaluated using 154 sera previously tested for endomysial immunoglobulin A (IgA) (EMA), transglutaminase IgA (TGA), and conventional gliadin antibodies. DGP antibody results showed 97% concordance with EMA and TGA results. Of 56 sera negative for EMA and TGA but positive for conventional gliadin antibodies, 54 (96%) were negative for DGP antibodies.

Enzyme-Linked Immunosorbent Assay Gliadin Assessment in Processed Food Products Available for Persons With Celiac Disease

2011 ◽  
Vol 26 (6) ◽  
pp. 695-699 ◽  
Author(s):  
Charalampos Agakidis ◽  
Thomais Karagiozoglou-Lampoudi ◽  
Marina Kalaitsidou ◽  
Theodoros Papadopoulos ◽  
Afroditi Savvidou ◽  
...  
Keyword(s):  
Celiac Disease ◽  
Immunosorbent Assay ◽  
Food Products ◽  
Enzyme Linked Immunosorbent Assay ◽  
Processed Food

scholarly journals Tissue transglutaminase autoantibody enzyme-linked immunosorbent assay in detecting celiac disease

1998 ◽  
Vol 114 ◽  
pp. A420 ◽  
Author(s):  
S. Sulkanen ◽  
T. Halttunen ◽  
I. Korponay-Szabo ◽  
K. Laurila ◽  
P. Collin ◽  
...  
Keyword(s):  
Celiac Disease ◽  
Immunosorbent Assay ◽  
Tissue Transglutaminase ◽  
Enzyme Linked Immunosorbent Assay

scholarly journals Tissue transglutaminase autoantibody enzyme-linked immunosorbent assay in detecting celiac disease

1998 ◽  
Vol 115 (6) ◽  
pp. 1322-1328 ◽  
Author(s):  
Satu Sulkanen ◽  
Tuula Halttunen ◽  
Kaija Laurila ◽  
Kaija-Leena Kolho ◽  
Ilma R. Korponay-Szabó ◽  
...  
Keyword(s):  
Celiac Disease ◽  
Immunosorbent Assay ◽  
Tissue Transglutaminase ◽  
Enzyme Linked Immunosorbent Assay

scholarly journals Gliadin proteins from wheat flour: the optimal determination conditions by ELISA

2021 ◽  
Vol 9 (2) ◽  
pp. 364-370
Author(s):  
Željka Marjanović-Balaban ◽  
Vesna Gojković Cvjetković ◽  
Radoslav Grujić
Keyword(s):  
Celiac Disease ◽  
Wheat Flour ◽  
Immunosorbent Assay ◽  
Rapid Analysis ◽  
Tris Buffer ◽  
Enzyme Linked Immunosorbent Assay ◽  
Food Allergens ◽  
Optimal Conditions ◽  
Sample Weight ◽  
Elisa Kit

Introduction. The number of people with celiac disease is rapidly increasing. Gluten, is one of the most common food allergens, consists of two fractions: gliadins and glutenins. The research objective was to determine the optimal conditions for estimating gliadins by using enzyme-linked immunosorbent assay (ELISA). Study objects and methods. The experiment involved wheat flour samples (0.10; 0.20, 0.25, 0.50, and 1.0 g) suspended in different solvents (ethanol, methanol, 1-propanol, and isopropanol) of different concentrations (40, 50, 60, 70, 80, and 90% v/v). The samples were diluted with Tris buffer in ratios of 1:50, 1:100, 1:150, and 1:200. The gliadin test was performed using a Gliadin/Gluten Biotech commercial ELISA kit (Immunolab). Results and discussion. The optimal conditions for determining gliadin proteins that provided the highest gliadin concentration were: solvent – 70% v/v ethanol, extract:Tris buffer ratio – 1:50, and sample weight – 1.0 g. Conclusion. The obtained results can be of great importance to determine gliadin/gluten concentrations in food products by rapid analysis methods.

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