Gamma-Gliadin-15-mer IgA+IgM

Associated With: Loss of oral tolerance

The presence of salivary antibodies to g-Gliadin is an indication of loss of mucosal tolerance and the onset of food immune reactivity. Gliadin contains the toxic peptides associated with Celiac Disease (CD). Multiple gliadins plus glutenin make up the gluten family of proteins that may trigger immune reactivity in patients. Assessing immune reactivity to a variety of wheat proteins increases the sensitivity for wheat/gluten reactivity. Detection of antibodies to gliadin may indicate abnormal mucosal immune response and intestinal barrier dysfunction. Coupled with Transglutaminase antibodies testing, Gliadin antibody assay results can assist with diagnosing potential CD and Gluten Reactivity (GR). If both are positive, the patient most likely developing CD. If Gliadin is positive and Transglutaminase negative the patient could be suffering from GR without enteropathy. If Transglutaminase is positive and Gliadin is negative the patient could be suffering from autoimmunity other than CD and GR. g-gliadins have unusually high levels of glutamine and proline. In Camarca’s T-cell study, a great majority of subjects responded to g-gliadin, leading the scientists to suggest that g-gliadin plays a significant role in the pathogenesis of Celiac disease.

Gliadin is a glycoprotein. It is an alcohol-soluble protein present in wheat and occurring in various forms (a-, g-, and w-gliadins). g-Gliadins-15-mer are considered to be the most ancient of the gluten family. This group of gliadins works with gluten proteins to determine the functional properties of wheat flour.

Known Cross-Reactions: Cerebellar