gliadin


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Related to gliadin: Glutenin

gliadin

 [gli´ah-din]
a protein in wheat that contains the toxic factor associated with celiac disease.

gli·a·din

(glī'ă-din),
A class of protein, separable from wheat and rye glutens; a member of the prolamins (proline-rich proteins), which are insoluble in water, absolute alcohol, and neutral solvents, but soluble in 50-90% alcohol.

gliadin

/gli·a·din/ (-din) a protein present in wheat; it contains the toxic factor associated with celiac disease.

gliadin

(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.

gliadin

[glī′ədin]
Etymology: Gk, glia, glue
a fraction of the gluten protein that is found in wheat and rye and to a lesser extent in barley and oats. Its solubility in diluted alcohol distinguishes it from another grain protein, glutenin. Those with celiac disease are sensitive to this substance, and it is excluded from their diet. See also celiac disease.

gli·a·din

(glī'ă-din)
A class of protein, separable from wheat and rye glutens, which contains up to 40% l-glutamine; a member of the prolamins, which are insoluble in water, absolute alcohol, and neutral solvents, but soluble in 50-90% alcohol.

gliadin

One of the two main components of wheat protein and the one that contains the factor responsible for damaging the intestinal lining and causing COELIAC DISEASE.

gliadin (glī´ədin),

n a protein substance that is obtained from wheat and rye. Its solubility in diluted alcohol distinguishes gliadin from glutenin.
References in periodicals archive ?
Association study of wheat grain protein composition reveals that gliadin and glutenin composition are trans-regulated by different chromosome regions.
Tissue transglutaminase plays an important role as it crosslinks gliadin and cause its deamidation into glutamic acid and gliadin peptide.
forget if it hadn't been for Reticulum and Gliadin, who have
One large possibility here is cross-reactivity with antigens from other foods that are similar enough to gliadin that they will still initiate sensitivity reactions.
The receptors coded by HLA genes are essential for the processing of the gliadin antigen in CD.
The anti-gliadin antibody showed comparatively strong reactivity to gliadin, compared with the glutenin fraction.
He argues that wheat varieties developed in the 1960s and 70s introduced a novel protein called gliadin that has led to all manner of chronic problems, including obesity and diabetes.
GliSODin has been shown to effectively deliver SOD, as it is bound with gluten-free gliadin from wheat, which protects the inherently fragile SOD molecule from stomach acids.
37% of the patients in their study DID have an elevated immune reaction (antibodies) to the gliadin peptide of gluten.
Gluten is a protein in grains like wheat, rye and barley that contains gliadin proteins.
The SQI Celiac Panel is an Ig_plex Celiac DGP in vitro diagnostic test for the semi-quantitative identification of the IgA and IgG immunoglobulin classes of antibodies to deamidated gliadin peptide (DGP) and tissue transglutaminase (tTG) in human serum.
Gluten is a protein composite consisting of a gliadin fraction (alcohol soluble) and a glutenin fraction (only soluble in dilute acids or alkali).