Gliadin Polyclonal

Gliadins, from an alcohol-soluble fraction of gluten, are storage glycoproteins found in wheat, barley, and rye. All gliadins have a high glutamine and proline content. Glutenins are insoluble in alcohol and differ in their biochemical structure from glutens. Gluten is responsible for the elasticity of kneaded dough, which allows it to be leavened. Gliadin is also found in a variety of foods as well as in beer, along with the glycoprotein Hordein. Induction of zonulin release in intestinal epithelial cells is triggered by Gliadin. This causes an activation of the zonulin pathway by PKC mediated cytoskeleton reorganization and tight junction opening leads to a rapid increase in intestinal permeability to macromolecules. Individuals with disorders such as celiac disease or Crohn’s disease are sensitive to Gliadin since they lack the enzyme necessary for its digestion and cannot tolerate it in their diet.