Gliadin

Gliadin is a glycoprotein present in wheat and several other cereals within the grass genus Triticum. Gliadins and glutens are essential for giving bread the ability to rise properly during baking.

Read more about Gliadin:  Types, Biochemistry, Metabolism

Other articles related to "gliadin, gliadins":

Anti-transglutaminase Antibodies - Mechanism of Autoimmunity
... arises when T-cells are generated against wheat gliadin and similar gluten proteins made by a class of grasses called Triticeae, which includes wheat (See Wheat taxonomy), barley, and rye ... to HLA-DQ8 and DQ2.5 restricted antigens and gliadin is one of the antigens ... Gliadin is a favored dietary substrate for transglutaminase because of many enzyme reaction sites on gliadin ...
Gluten Immunochemistry - HLA-DQ Recognition of Gluten - DQ2.2 Restricted Gliadin Sites
... Some of these sites are found on γ-gliadin the gliadin most similar to prolamins of other Triticeae genera, a gliadin that appears to similar to ... Antigen presenting cells bearing DQ2.2 can present alpha gliadin sites, for example alpha-II region of the "33mer" and therefore the "33mer" may have a role in DQ2.2 bearing individuals, but the binding capacity is ...
Gluten Immunochemistry - Antibody Recognition
... Direct binding to gluten such as anti-gliadin antibodies has an ambiguous pathogenesis in coeliac disease ... The crosslinking of gliadin with tissue transglutaminase leads to the production of anti-transglutaminase antibodies, but this is mediated through T-cell recognition of gliadin ... The allergic recognition of gliadin by mast cells, eosinophiles in the presence of IgE has notable direct consequences, such as exercise-induced anaphylaxis ...
Triticeae Glutens - Prolamins and Glutelins - Chemical Behavior - As Substrates For Enzymes
... In gliadin the -QQP-, -QVP-, -QLP-, -QYP- tripeptides in the context of favorable adjacent peptides are readily deamidated ... such transglutaminase sites however alpha gliadin has 13 such sites ... Human tissue transglutaminase not only deamidates gliadin, but it also crosslinks itself to gliadin, which has immunological consequences ...
Metabolism - Deamidated Gliadin
... Deamidated gliadin is produced by acid or enzymatic treatment of gluten ... This is done because gliadins are soluble in alcohol and cannot be mixed with other foods (like milk) without changing the foods' qualities ... Deamidated gliadin is soluble in water ...