Definitions
from The American Heritage® Dictionary of the English Language, 5th Edition.
- noun Any of several prolamin proteins present in wheat grains, and constituting a component of wheat gluten. Gliadins can cause celiac disease in susceptible individuals by inducing a destructive immune response in the small intestine.
from The Century Dictionary.
- noun The separable viscid constituent of wheat-gluten, a slightly transparent brittle substance of a straw-yellow color, soluble in alcohol and acids. Also called
glutin and vegetable gelatin.
from the GNU version of the Collaborative International Dictionary of English.
- noun (Chem.) Vegetable glue or gelatin; glutin. It is one of the constituents of wheat gluten, and is a tough, amorphous substance, which resembles animal glue or gelatin.
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun A minor
protein (along withgluten andglutelin ) inwheat ; it may cause atoxic reaction in some people.
Etymologies
from The American Heritage® Dictionary of the English Language, 4th Edition
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Examples
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Gluten is composed of two bodies called gliadin and glutenin.
Human Foods and Their Nutritive Value Harry Snyder
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Coating these threads is another protein called gliadin, which help gives plasticity to the batter.
Accidental Hedonist 2008
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One of the world's premier researchers on celiac disease an autoimmune disease in response to gliadin, a form of gluten is Dr. Alessio Fasano, Director of the Center for Celiac Research at the University of Maryland Medical Center.
Manuel Villacorta: Should Everyone Avoid Gluten for Good Health? Manuel Villacorta 2012
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One of the world's premier researchers on celiac disease an autoimmune disease in response to gliadin, a form of gluten is Dr. Alessio Fasano, Director of the Center for Celiac Research at the University of Maryland Medical Center.
Manuel Villacorta: Should Everyone Avoid Gluten for Good Health? Manuel Villacorta 2012
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One of the world's premier researchers on celiac disease an autoimmune disease in response to gliadin, a form of gluten is Dr. Alessio Fasano, Director of the Center for Celiac Research at the University of Maryland Medical Center.
Manuel Villacorta: Should Everyone Avoid Gluten for Good Health? Manuel Villacorta 2012
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I believe that glutenin and gliadin are actually the proteins and when mixed with water, they produce the gluten ..
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But researchers are evaluating antibodies to gliadin, a gluten component, as a possible biomarker.
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About 7% of the population has these anti-gliadin antibodies (AGA); intriguingly, so do 18% of people with autism, and 20% of people with schizophrenia, according to Dr. Fasano's studies.
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Gluten is broken up into two smaller categories of proteins: the prolamine (e.g., gliadin) and the dietary protein (e.g., glutenin).
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Each grain has a different prolamine: wheat (gliadin), barley (hordein), rye (secalin) and oats (avenin).
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