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Gliadin

Molecular classification: Protein, Prolamin, Storage Protein

Overview

Gliadin is a class of proteins found primarily in wheat and other cereals within the *Triticum* genus. It's a prolamin and a main component of gluten, contributing to dough's extensibility. Gliadin is implicated in celiac disease and non-celiac wheat sensitivity due to its immunogenic properties, triggering immune responses in susceptible individuals after incomplete digestion.

Other names: Alpha-gliadinBeta-gliadinGamma-gliadinOmega-gliadinDeamidated gliadin peptide

Biological functions

Seed storageAmino acid source during germinationContributes to dough extensibility

Disease associations

Celiac DiseaseNon-celiac Wheat SensitivityBaker's asthmaUrticaria

Safety considerations

ImmunogenicityAllergenicityTriggers autoimmune responses

Biomarkers

Anti-deamidated gliadin peptide IgAAnti-deamidated gliadin peptide IgGAlpha-beta gliadin IgGAlpha-beta gliadin IgA

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