Gliadin antibodies

Antigliadin antibodies

Peptide fragments of gliadin, a protein of wheat gluten, belong to the basic etiopathogenetic factors of celiac disease. The detection of IgA and IgG antibodies against gliadin (AGA) is therefore the most frequently and longest used serological marker of this disease.

ELISA methods for detecting AGA are commonly available, and AGAs are the cheapest of the celiac sprue markers listed. They were previously used as a first test in celiac screening programs. The sensitivity and reliability of detection have considerable variability and is significantly affected by the degree of purification of the antigen. AGA class IgA anti-gliadin antibodies are important especially for the assessment of the current state and adherence to a gluten-free diet, (sensitivity 73–89 %, specificity 72–89 %). IgG antibodies have a long-term profile, they are important in patients with IgA deficiency (sensitivity 78–82% and specificity 66–85%). Methods that use purified α-gliadin as antigen show higher specificity. An ELISA method with antigen - α-gliadin, purified by ion-exchange chromatography on SP-Sephadex was developed in the laboratory of ÚKBLD 1. LF UK and VFN in Prague. The reference values ​​depend on the standard used, the use of an internal laboratory standard is preferred. The latest methods recommend the detection of antibodies against synthetically prepared gliadin-specific nonapeptides resp. deamidated gliadin peptides.

Links

Source

• with the permission of the author taken from KOCNA, Petr. GastroLab: MiniEncyclopedia of laboratory methods in gastroenterology  [online]. © 2002. Last revision 2011-01-08, [cit. 2011-03-04]. < http://www1.lf1.cuni.cz/~kocna/glab/glency1.htm >.

References

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