Glia-A is a solid phase enzyme immunoassay employing highly purified alpha- Gliadin for the quantitative and qualitative detection of IgA antibodies against gliadin in human serum. Research Use Only. Not for Use in Diagnostic Procedures.
Gluten-sensitive enteropathy or celiac disease is characterized by atrophy of the small
intestinal villi leading to a so-called flat mucosa. It is caused by a pathological intolerance to
Gliadin, the alcohol-soluble fraction of gluten in wheat, rye and barley. As celiac disease is
caused by the uptake of gluten, consequently a gluten-free diet cures the disease completely
and thus has to be maintained for life-time. Renewed consumption of Gliadin leads to a
return of the symptoms.
Circulating IgG and IgA antibodies to Gliadin are found in the serum of most but not all celiac
disease subjects, though the specificity of these antibodies are significantly lower compared
to tTG and EMA. The determination of IgG antibodies to Gliadin (and/or tTG) is especially of
high value as approximately 2% - 5% of celiac subjects display an IgA deficiency, thus being
missed by IgA subclass tests.
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