Gliadin IgA refers to immunoglobulin A (IgA) antibodies directed against gliadin, a component of gluten found in wheat, barley, and rye. These antibodies are part of the immune response triggered in genetically predisposed individuals when gluten is ingested. The presence of gliadin IgA reflects abnormal immune recognition of dietary gluten and is closely associated with celiac disease, an autoimmune disorder characterized by intestinal inflammation and villous atrophy. As a biomarker, gliadin IgA serves as an indicator of gluten-induced immune activity and mucosal damage in the small intestine.
In research, gliadin IgA is used to study the pathophysiology of celiac disease and other gluten-related disorders. Its levels are measured to understand immune responses to gluten, mechanisms of intestinal barrier dysfunction, and interactions between genetic susceptibility (e.g., HLA-DQ2/DQ8) and environmental triggers. Researchers also use gliadin IgA to explore novel diagnostic assays, monitor immune responses to gluten exposure, and investigate potential therapeutic interventions, including gluten-free diets or immune-modulating treatments.
This product is manufactured in Germany by Medipan GmbH.
| Size | 1 x 96 Well |
| Sensitivity | 10 U/mL |
| Dynamic Range | 10-300 U/mL |
| Incubation Time | 2 hours |
| Sample Type | Serum, Plasma |
| Storage | 2-8°C |
| Alternative Names | anti-gliadin IgA, IgA anti-gliadin antibodies, anti-gliadin antibodies (IgA type), or gliadin-specific immunoglobulin A. |
