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Gluten immunogenic peptides (GIPs) are specific amino acid sequences within gluten proteins, primarily from wheat gliadins, barley hordeins, and rye secalins, that trigger immune responses in individuals with celiac disease and non-celiac gluten sensitivity. These peptides are resistant to gastrointestinal proteolysis and can bind HLA-DQ2 or HLA-DQ8 molecules after deamidation by tissue transglutaminase 2 (TG2), leading to T-cell activation and inflammation.
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