| Resilin is a member of a family of elastic proteins that includes elastin, as well as gluten, gliadin, abductin and spider silks. |
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| He said a blood test showed gliadin antibodies, and he started avoiding gluten. |
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| The corn zein, wheat gliadin and the hordein of barley are, for instance, prolamins. |
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| The prolamin from wheat is gliadin, from rye is secalin, from barley hordein and from oats avenin. |
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| In celiac disease, for example, the levels of specific IgA antibodies to gliadin are important for diagnosis. |
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| The EliA Gliadin DP tests use the relevant synthetic deamidated gliadin peptides which gives them an excellent specificity. |
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| Of all the gluten grains, wheat gluten has the highest gliadin content. |
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| The Observer from IFG informed the Committee that his organization would undertake work to provide a suitable method for the determination of gliadin in gluten-free foods. |
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| As a new tool to determine gliadin peptide fragments we present data with a new Gliadin competitive assay which is suitable for use of fermented products. |
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| This includes wheat protein gliadin, rye protein secalin, barley protein hordein and the oat protein avenin. |
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| So it's possible to suppose that epytopes of the gliadin of KAMUT® khorasan wheat, which are different from those of wheat, can give different results in term of reactivity. |
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| The avenin protein in oats is considered to be safe for celiac patients because it is different in composition and of low concentration compared to the gliadin in the offensive cereals. |
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| It's even possible that the presence of different gliadin epitopes in KAMUT® khorasan wheat can have a protective role in the promotion of tolerance to wheat. |
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| This means that the presence of minor different gliadin epytopes in the KAMUT® khorasan wheat gliadin structure could take relevant part in maintaining wheat tolerance. |
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| Gluten is a protein composite consisting of a gliadin fraction and a glutenin fraction. |
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| Gluten is a protein in grains like wheat, rye and barley that contains gliadin peptides. |
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| In one of our earlier experiments we had found that gliadin antibodies cross-reacted with instant coffee. |
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| Gluten, a yellowish gray powdery mixture of water-insoluble proteins occurring in wheat and other cereal grains and composed chiefly of the proteins gliadin and glutenin. |
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| Gluten, one of the most heavily consumed proteins on earth, is created when two molecules, glutenin and gliadin, come into contact and form a bond. |
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| The primary proteins in wheat gluten are glutenin and gliadin, and gliadin contains repeating patterns of amino acids that the human digestive system cannot break down. |
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| Worse, the doctor contends, it contains a protein called gliadin that stimulates appetite and dupes gullible neurons into craving food the body does not need. |
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| The anti-gliadin antibody showed comparatively strong reactivity to gliadin, compared with the glutenin fraction. |
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| Wheat allergy is an IgE-mediated reaction to one of the proteins in wheat, which are albumin, globulin, gliadin, and glutenin. |
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| One large possibility here is cross-reactivity with antigens from other foods that are similar enough to gliadin that they will still initiate sensitivity reactions. |
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| The original article listed three proteins, w-5 gliadin, g-3 hordein, and g secalins that were implicated in the production of specific antigliadin antibody reactions. |
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| Gliadin is the most common prolamin, occurring, for example, in wheat. |
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