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.
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.
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.

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.

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).

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.

Triticeae glutens

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

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.

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

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).

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.

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.

Oat

oatsaveninAvena sativa
Avenins present in oats (proteins similar to gliadin from wheat) can trigger celiac disease in a small proportion of people.

Wheat allergy

Wheatallergic to wheatbaker's asthma
The most severe response is exercise/aspirin induced anaphylaxis attributed to one omega gliadin that is a relative of the protein that causes celiac disease.

Glutinous rice

sticky riceglutinousglutinous rice flour
Like all types of rice, glutinous rice does not contain dietary gluten (i.e. does not contain glutenin and gliadin), and should be safe for gluten-free diets.

Corn gluten meal

corn glutencorn gluten meal and feedcorn meal gluten

Gliadorphin

Gliadorphin/gluteomorphin
Gliadorphin (also known as gluteomorphin) is an opioid peptide that is formed during digestion of the gliadin component of the gluten protein.

Gluten-free beer

gluten free beergluten-freeGluten-free hemp beer
The hordein found in barley and the gliadin found in wheat are types of gluten that can trigger symptoms in sufferers of these diseases.

Kneading

kneadedkneaddough hook
When these two ingredients are combined and kneaded, the gliadin and glutenin proteins in the flour expand and form strands of gluten, which gives bread its texture.

Larazotide

larazotide acetate
In celiac disease, one pathway that allows fragments of gliadin protein to get past the intestinal epithelium and subsequently trigger an immune response begins with binding of indigestible gliadin fragments to the chemokine CXC motif receptor 3 (CXCR3) on the luminal side of the intestinal epithelium (see this page).

Bread

breadsbreadmakingleavened bread
Glutenin and gliadin are functional proteins found in wheat bread that contribute to the structure of bread.

Diabetes mellitus

diabetesdiabeticdiabetics
Among dietary factors, data suggest that gliadin (a protein present in gluten) may play a role in the development of type 1 diabetes, but the mechanism is not fully understood.

Karl Heinrich Ritthausen

Working with gliadin, he identified α-aminoglutaric acid or glutamic acid in 1866.

Gluteome

These proteins include gliadins and glutenins from wheat, secalins from rye, hordeins from barley, avenins from oats and potentially homologues from other related grain species.

Hordein

Hordein is a prolamin glycoprotein, present in barley and some other cereals, together with gliadin and other glycoproteins (such as glutelins) coming under the general name of gluten.