gliadiner

Gliadin is a group of proteins found in wheat and related cereal grains such as barley and rye. It is one of the two main components of gluten, the other being glutenin. Gliadin is responsible for the elastic properties of dough, which allows it to be stretched and shaped. It is also a key factor in the texture of baked goods.

There are different types of gliadins, classified based on their electrophoretic mobility, such as alpha-, beta-, gamma-, and omega-gliadins. These proteins are rich in proline and glutamine amino acids, which contribute to their unique structural characteristics and relative resistance to complete enzymatic digestion.

For individuals with celiac disease, gliadin is the primary trigger for an autoimmune reaction that damages the lining of the small intestine. This damage impairs nutrient absorption and can lead to a range of gastrointestinal and systemic symptoms. The immune system mistakenly identifies gliadin peptides as harmful and launches an inflammatory response. Dietary avoidance of gluten-containing grains is the only effective treatment for celiac disease. Non-celiac gluten sensitivity is another condition where individuals experience adverse reactions to gluten, though the underlying mechanisms are not as well understood as in celiac disease.