Gliadin

Gliadin is a class of proteins present in wheat and several other cereals within the grass genus Triticum. Gliadins, which are a component of gluten, are essential for giving bread the ability to rise properly during baking. Gliadins and glutenins are the two main components of the gluten fraction of the wheat seed.

Overview

Gliadins are monomeric proteins that can be separated into four groups: alpha-, beta-, gamma-, and omega-gliadins. They are characterised by a high content of glutamine and proline. Gliadins are known to be the cause of Celiac disease (CD). In sensitive individuals, gliadins can induce an abnormal immune response that leads to CD.

Role in Celiac Disease

In individuals with CD, the body's immune system reacts to gliadin. When food containing the protein is consumed, the immune system launches an attack against it, which leads to damage to the small intestine. This damage inhibits the body's ability to absorb nutrients, leading to a variety of health problems.

Diagnosis and Treatment

Diagnosis of CD involves blood tests and biopsy of the small intestine. The only effective treatment is a lifelong gluten-free diet, which involves the avoidance of wheat, rye, barley and derivatives of these grains.

See Also

• Gluten
• Celiac disease
• Gluten-free diet

References

Gliadin Resources
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