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gliadin |
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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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