Non-gluten proteins constitute about 25% of the total protein content of wheat cereal. Recently it has been shown that these non-gluten proteins are immune-reactive in individuals with wheat sensitivity. The 5 groups of non-gluten proteins which are distinctly different from the gluten proteins that are responsible for inflammation in patients with wheat sensitivity are serpins, purinins, farinins, amylase/protease inhibitors and globulins.
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Increased levels of antibodies to non-gluten wheat proteins (serpins, purinins, farinins, amylase/protease inhibitors and globulins) are responsible for inflammation in patients with wheat sensitive enteropathies.
Consider avoiding wheat in your diet.
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AA/EPA, Akkermansia muciniphila, Alloprevotella, Alpha Gliadin IgG, Alpha-Beta Gliadin IgG, Amylase/Protease Inhibitors IgG, Anti-Actin IgG, Anti-LPS (IgG + IgM), Anti-LPS IgA, Anti-Zonulin IgG, Arachidonic acid (AA), Bacillus coagulans, Bacteroides, Bifidobacterium bifidum, Bifidobacterium infantis, Bifidobacterium lactis, Clostridium, Clotridiales Incertae Sedis IV, Copper to Zinc Ratio, Eggerthella lenta, Escherichia coli Nissle, Faecalibacterium, Farinins IgG, Gamma Gliadin IgG, Globulins IgG, Gluteomorphin IgG, HMW Glutenin IgG, Lactobacillus animalis, Lactobacillus paracasei, Linoleic acid (LA), LMW Glutenin IgG, Omega Gliadin IgG, Oscillospira, Porphyromonas gingivalis, Prodynorphin IgG, Pseudobutyrivibrio, Purinin IgG, Serpin IgG, Streptococcus, Total Omega-6, Tyzzerella