2gliadin

2gliadin is a specific peptide derived from gliadin, a prolamin protein found in wheat. Gliadin itself is a major component of gluten, the protein complex that gives dough its elasticity. When gluten is digested, it breaks down into various peptides, including those from gliadin. 2gliadin is one of these breakdown products.

The significance of 2gliadin lies in its role within the context of celiac disease and gluten sensitivity. Celiac disease is an autoimmune disorder where the ingestion of gluten triggers an immune response that damages the small intestine. Certain gliadin peptides, including specific sequences within 2gliadin, are known to be immunogenic, meaning they can provoke an immune reaction. These peptides are resistant to complete digestion in the human gut, allowing them to interact with the intestinal lining.

In individuals with celiac disease, these undigested gliadin peptides can cross the intestinal barrier and bind to the HLA-DQ2 or HLA-DQ8 molecules on antigen-presenting cells. This interaction initiates a T-cell mediated immune response that leads to inflammation and the characteristic damage to the villi of the small intestine. Research into specific gliadin peptides like 2gliadin helps scientists understand the precise mechanisms of gluten-induced enteropathy and explore potential therapeutic strategies.