AGA抗体

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     Gel: 8%SDS-PAGE, Lysate: 40 μg, Lane 1-7: Mouse kidney tissue, Mouse testis tissue, Mouse lung tissue, Hela cell, Mouse fetal liver tissue, MCF7 cell, 293T cell lysates, Primary antibody: P07794(AGA Antibody) at dilution 1/800, Secondary antibody: Goat anti rabbit IgG at 1/5000 dilution, Exposure time: 5 seconds    

  
  

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     The image is immunohistochemistry of paraffin-embedded Human liver cancer tissue using P07794(AGA Antibody) at dilution 1/70. (Original magnification: ×200)    

  
  

Anti-gliadin antibodies (AGA) are immunoglobulin (Ig) responses primarily targeting gliadin, a major protein component of gluten found in wheat, barley, and rye. First identified in the 1980s, AGA testing (IgA and IgG subtypes) was initially used as a serological marker for celiac disease (CD), an autoimmune disorder triggered by gluten ingestion in genetically predisposed individuals. AGA production reflects immune reactivity to gliadin peptides, which are resistant to digestion and may trigger inflammatory responses in susceptible individuals. However, AGA lacks specificity for CD, as elevated levels are also observed in other conditions, including non-celiac gluten sensitivity, wheat allergy, autoimmune disorders, and intestinal infections.

With advancements in diagnostics, AGA has been largely replaced by more specific markers like tissue transglutaminase (tTG) and endomysial antibodies (EMA). Nevertheless, AGA retains relevance in certain clinical contexts. IgG-AGA is occasionally used to evaluate CD in IgA-deficient patients, while IgA-AGA may assist in pediatric screening due to its early appearance. Research also explores AGA's role in understanding gluten-related immune pathways and extraintestinal manifestations. Despite its limitations, AGA remains a historical cornerstone in the study of gluten-associated disorders, bridging early insights to modern diagnostic frameworks.