Anti-transglutaminase antibodies antigen, presented by MHC molecules (HLA in humans) on antigen-reactive B-cells. These T-helper cells then stimulate B-cells to multiply and mature into plasma cells that make IgA and IgG to that protein. In the case of celiac disease, the current understanding is that tTG autoimmunity arises when T-cells are generated against wheat gliadin and similar gluten proteins made by a class of grasses called "Triticeae", which includes wheat (See Wheat taxonomy), barley, and rye. The T-cells are defined by the ability to react to HLA-DQ8 and DQ2.5 restricted antigens and gliadin is one of the antigens. Gliadin is a favored
Protein adulteration in China detention without physical examination, including: wheat gluten, rice gluten, rice protein, rice protein concentrate, corn gluten, corn gluten meal, corn by-products, soy protein, soy gluten, proteins (includes amino acids and protein hydrolysates), and mung bean protein. These ingredients are used in such diverse products as breakfast cereal, pizza dough, baby formula, and protein shakes although at the time, there is "no evidence" that any contaminated ingredients have been used to produce human foods, according to Dr. David Acheson, chief medical officer at the FDA's Center for Food Safety and Applied Nutrition. In addition to now testing a wide variety of