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