Gliadin

Gliadin (a type of prolamin) is a class of proteins present in wheat and several other cereals within the grass genus Triticum.wikipedia
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Prolamin

prolamine
Gliadin (a type of prolamin) is a class of proteins present in wheat and several other cereals within the grass genus Triticum. Gliadins are prolamins and are separated on the basis of electrophoretic mobility and isoelectric focusing.
They are found in plants, mainly in the seeds of cereal grains such as wheat (gliadin), barley (hordein), rye (secalin), corn (zein), sorghum (kafirin), and oats (avenin).

Gluten

glutinouswheat glutenglutin
Gliadins, which are a component of gluten, are essential for giving bread the ability to rise properly during baking. Breast milk of healthy human mothers who eat gluten-containing foods presents high levels of non-degraded gliadin.
Wheat, barley, rye and oat prolamins are respectively known as gliadins, hordeins, secalins and avenins; these protein classes are often collectively referred to as gluten.

Coeliac disease

celiac diseasecoeliacceliac
There are three main types of gliadin (α, γ, and ω), to which the body is intolerant in coeliac (or celiac) disease.
Coeliac disease is caused by a reaction to gliadins and glutenins (gluten proteins) found in wheat, and similar proteins found in the crops of the tribe Triticeae (which includes other common grains such as barley and rye) and the tribe Aveneae (oats).

Gluten immunochemistry

Immunochemistry of gluteninnate response to gliadinthis page
Immunochemistry of gluten
In gluten sensitive enteropathy, there are 4 types of recognition, innate immunity (a form of cellular immunity priming), HLA-DQ, and antibody recognition of gliadin and transglutaminase.

Glutenin

glutelins
Gliadins and glutenins are the two main components of the gluten fraction of the wheat seed.
Gliadins are monomeric proteins, which can be separated into four groups: alpha-, beta-, gamma- and omega-gliadins.

Triticeae glutens

Triticeae'' glutensglutenglutens
Triticeae glutens
Triticum (true wheats) – gliadins

Glisodin

Gliadin can also serve as a useful delivery method for sensitive enzymes (such as superoxide dismutase, which is fused with gliadin to form glisodin) – this helps protect them from stomach acids that cause breakdown.
Gliadin, a wheat protein designed to protect SOD during the digestive process

Anti-gliadin antibodies

AGAanti-gliadin IgGAntibodies to α-gliadin
Anti-gliadin antibodies
Anti-gliadin antibodies are produced in response to gliadin, a prolamin found in wheat.

Non-celiac gluten sensitivity

gluten sensitivitynon-coeliac gluten sensitivitygluten sensitive
Those with WD urticaria and Baker's asthma are sensitive to ω-gliadins.
There is evidence that not only gliadin (main cytotoxic antigen of gluten), but also other proteins present in gluten and gluten-containing cereals (wheat, rye, barley, and their derivatives) may have a role in the development of symptoms.

Dermatitis herpetiformis

Duhring's diseaseskin condition
It is associated with some autoimmune diseases, such as diabetes mellitus type 1, thyroiditis, gluten ataxia, psoriasis, vitiligo, autoimmune hepatitis, dermatitis herpetiformis, primary sclerosing cholangitis, and more.
Gliadin proteins in gluten are absorbed by the gut and enter the lamina propria where they need to be deamidated by tissue transglutanimase (tTG).

Intestinal permeability

gut permeabilityIncreased intestinal permeabilitybeing absorbed
Intestinal permeability
Gliadin (a glycoprotein present in wheat) activates zonulin signaling irrespective of the genetic expression of autoimmunity, leading to increased intestinal permeability to macromolecules.

Diabetes mellitus type 1

type 1 diabetesjuvenile diabetestype 1
It is associated with some autoimmune diseases, such as diabetes mellitus type 1, thyroiditis, gluten ataxia, psoriasis, vitiligo, autoimmune hepatitis, dermatitis herpetiformis, primary sclerosing cholangitis, and more.
Data suggest that gliadin (a protein present in gluten) might play a role in the development of type 1 diabetes, but the mechanism is not fully understood.

Protein

proteinsprotein synthesisproteinaceous
Gliadin (a type of prolamin) is a class of proteins present in wheat and several other cereals within the grass genus Triticum.

Cereal

graincerealsgrains
Gliadin (a type of prolamin) is a class of proteins present in wheat and several other cereals within the grass genus Triticum.

Wheat

cornTriticumdwarf wheat
Gliadin (a type of prolamin) is a class of proteins present in wheat and several other cereals within the grass genus Triticum.

Seed

seedsseed coatkernel
Gliadins and glutenins are the two main components of the gluten fraction of the wheat seed.

Wheat flour

cake flourwheatflour
This gluten is found in products such as wheat flour.

Breast milk

human milkbreastmilkhuman breast milk
Breast milk of healthy human mothers who eat gluten-containing foods presents high levels of non-degraded gliadin.

Electrophoresis

electrophoreticelectrophoretic mobilitymobility
Gliadins are prolamins and are separated on the basis of electrophoretic mobility and isoelectric focusing.

Isoelectric focusing

electrofocusing
Gliadins are prolamins and are separated on the basis of electrophoretic mobility and isoelectric focusing.

Solubility

solubleinsolublewater-soluble
They are slightly soluble in ethanol and contain only intramolecular disulfide links.

Ethanol

alcoholbioethanolethyl alcohol
They are slightly soluble in ethanol and contain only intramolecular disulfide links.

Disulfide

disulfide bonddisulfide bondsdisulfide bridge
They are slightly soluble in ethanol and contain only intramolecular disulfide links.

Pathogenesis

pathogeneticpathogenicmicrobial pathogenesis
They also cause some of the best examples of food-derived pathogenesis.

Enzyme

enzymologyenzymesenzymatic
Gliadin can also serve as a useful delivery method for sensitive enzymes (such as superoxide dismutase, which is fused with gliadin to form glisodin) – this helps protect them from stomach acids that cause breakdown.