Description_x000D_ General description_x000D_ Gluten consists of two families of prolamins, known as gliadin and glutenin. Gliadin is a strongly hydrophobic glycoprotein, with a very poor solubility. The gliadins can be further subdivided into α-gliadins, γ-gliadins and ω-gliadins (based on their order of mobility on electrophoresis at low pH)._x000D_ Application_x000D_ Gliadin from wheat has been used in_x000D_ • peptic tryptic digestion to study the effect of in vitro gliadin challenge on biopsies from celiac disease (CD) patients on gluten-free diet (GFD)_x000D_ • to prepare gliadin for antigliadin antibody assay_x000D_ • as a standard for the quantification of gliadin levels to the picogram level by flow cytometry_x000D_ Packaging_x000D_ 25, 100 g in poly bottle_x000D_ Biochem/physiol Actions_x000D_ The gliadins comprise a family of glutamine- and proline-rich monomeric proteins that account for 40-50% of the total protein content of wheat kernels. The alcohol-soluble gliadins aggregate with the alcohol-insoluble glutenins to form gluten, which is responsible for the structure and properties of wheat dough. The gliadins are also involved in the pathogenesis of celiac disease. an autoimmune disease in which human leukocyte antigens DQ2 and DQ8 present gliaden peptides to a subset of T cells inducing the release of proinflammatory cytokines that, in turn, induce degradation of the intestinal mucosal matrix and cell death. B cells are also stimulated to produce gluten-specific and transglutaminase 2 (TG2)-specific antibodies, the latter may result from the presentation of gliadin peptides covalently bound to TG2._x000D_ Quality_x000D_ Crude; From Wheat Gluten