Triticeae glutens causing them to stretch out in solution. Deamidation of 20% of glutamine side chains to glutamate suffices to generate a soluble product. This renders gluten soluble enough without alcohol to mix with other products like milk. Individuals who suffer from gluten-sensitive enteropathy/coeliac disease have an adverse reaction to the gluten in cultivars of Triticeae when eaten. In addition to bread wheat, rye and barley (which have similar glutens) are known to cause symptoms in coeliacs. Between 2 and 10% of gluten sensitive individuals are also sensitive to oats, but it is not clear how much of this is due to
Gluten immunochemistry gluten sensitivity only antibody recognition to gliadin has been resolved. In wheat allergy, the response pathways are mediated through IgE against other wheat proteins and other forms of gliadin. Innate immunity to gluten refers to an immune response that works independently of T-cell receptor or antibody recognition of the 'innate' peptide. This peptide acts directly on cells, such as monocytes, stimulating their growth and differentiation. Innate immunity to gluten is complicated by an apparent role gluten has in bypassing normal host defense and peptide exclusion mechanisms in the gut. While not truly innate, these activities allow gliadin to enter into