[ Gliadin ]
A class of proteins present in wheat and certain other cereals.
Gliadins, along with glutenins, are the main components of the gluten fraction of wheat. Gliadin is the water-soluble component of gluten, while glutenin is insoluble.
Gliadins are classified into alpha, gamma and omega types. Alpha-type gliadins have been implicated in coeliac disease.
Gliadin can cross the intestinal epithelium into the bloodstream. High levels of gliadin may be present in the milk of mothers who eat gluten-containing foods.