1. Rye flour is high in gliadin but low in glutenin. 2. The immunodominant site for DQ2.5 is on ?2-gliadin . 3. T-cell receptor the specifically recognized DQ2.5 with gliadin . 4. Readily available and sensitive markers of gluten ataxia include anti-gliadin antibodies. 5. This can be the case with ?5-gliadin allergy with salicylate sensitivity. 6. Alpha gliadin is composed of repeated primitive wheat species. 7. Gliadin binds weakly to the gluten network established by glutenin via intrachain disulfide bonds.8. Gliadin is the water-soluble component of gluten, while glutenin is insoluble.9. In forming this bond transglutaminase becomes linked to T-cell epitopes on gliadin . 10. The latter case yields a permanently covalently linked complex between the gliadin and the tTg.
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