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gliadin

   Also found in: Medical, Wikipedia 0.01 sec.
gli·a·din  (gl-dn)
n.
Any of several prolamin proteins present in wheat grains, and constituting a component of wheat gluten. Gliadins can cause celiac disease in susceptible individuals by inducing a destructive immune response in the small intestine.

[Italian gliadina, from Medieval Greek glia, glue; see zooglea.]

gliadin [ˈglaɪədɪn], gliadine [ˈglaɪəˌdiːn -dɪn]
n
(Cookery) a protein of cereals, esp wheat, with a high proline content: forms a sticky mass with water that binds flour into dough Compare glutelin
[from Italian gliadina, from Greek glia glue]


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The remaining six patients had normal levels of gliadin and didn't respond to a gluten-free diet.
Conventional ELISA methods use crude gliadin antigen and have shown limited sensitivity and specificity; the BINDAZYME Human Anti-Gliadin MPG IgG and IgA EIA Kits use a modified gliadin peptide with high sensitivity and specificity.
Celiac disease, also known as gluten-sensitive enteropathy, is a food intolerance that affects individuals with a genetic predisposition to react to gliadin, a gluten protein found in wheat, barley, and rye.
 
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