gliadin


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Related to gliadin: Glutenin

gli·a·din

 (glī′ə-dĭn)
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 zoogloea.]

gliadin

(ˈɡlaɪədɪn) or

gliadine

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
[C19: from Italian gliadina, from Greek glia glue]

gli•a•din

(ˈglaɪ ə dɪn, -dn)

n.
1. a simple protein of cereal grains that imparts elastic properties to flour: used as a nutrient in high-protein diets.
2. any prolamin.
[1820–30; < Italian gliadina. See glia, -in1]
References in periodicals archive ?
A clinical dietician at Dow University of Health and Sciences and member of Pakistan Nutrition and Dietetic Society (PNDS), Badder Hina, said all wheat flour naturally contains two proteins: gluten and gliadin.
CDED combines partial EN with a diet that strictly excludes animal fat, high sugar intake, gliadin, emulsifiers, and maltodextrin.
Individuals with HLA-DQ2 and HLA-DQ8 have significantly increased risk of development of DH because of the haplotype's increased affinity for tissue transglutaminase-modified gliadin.
The company says AllerFlow Gluten is a rapid and convenient test for the detection of gluten as part of an allergen monitoring program, it is specific to the gliadin R12 allergenic fraction found in wheat, barley and rye, with no cross reactivity with soy, rice or corn.
A wheat allergy, among the eight most common food allergies, involves an IgE-mediated reaction to water- and salt-insoluble gliadins, especially omega-5 gliadin, which can cause anaphylaxis in a wheat-allergic person who exercises after ingesting wheat.
Symptomatic patients with serologic levels of immunoglobulin A anti-tissue transglutaminase (IgA anti-tTG) or immunoglobulin G anti-deamidated gliadin peptide antibody (IgG anti-DGP) greater than 10 times the upper limits of normal--especially if they also are positive for endomysial antibodies (EMA) and human leukocyte antigen DQ2 (HLA-DQ2 or HLA-DQ8)--may not need an intestinal biopsy to confirm the diagnosis of celiac disease (strength of recommendation [SOR]: B, inconsistent or limited-quality cohort studies).
Celiac disease is activated by gliadin peptides part of gluten inducing sequential damage to mucosal epithelium through stimulating the innate and adaptive immune responses.
Celiac disease causes immune system activation against gluten protein, gliadin which leads to inflammation.
won't forget our daughters: they are Reticulum, Gliadin, and
Both B-cells and T-cells (antibodies) are involved in the immunological process that recognizes gliadin and glutenin, the protein factors of gluten (antigen), as foreign substances that stimulate antibody production.
Next, many people do not have celiac disease but just non-celiac gluten sensitivity (NCGS), an ongoing immune reaction to gluten in the diet usually detected as an immune response or sensitivity against the gliadin fractions of wheat, barley, rye: gliadin, hordein, and secalin.