gliadin

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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

(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.

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.