Coeliac disease disease genotypes. It is suspected that some of them may have been beneficial by providing protection against bacterial infections. The majority of the proteins in food responsible for the immune reaction in coeliac disease are the prolamins. These are storage proteins rich in proline ("prol-") and glutamine ("-amin") that dissolve in alcohols and are resistant to proteases and peptidases of the gut. Prolamins are found in cereal grains with different grains having different but related prolamins: wheat (gliadin), barley (hordein), rye (secalin) and oats (avenin). One region of α-gliadin stimulates membrane cells, enterocytes, of the intestine to allow larger molecules
Rye Rye Rye ("Secale cereale") is a grass grown extensively as a grain, a cover crop and a forage crop. It is a member of the wheat tribe (Triticeae) and is closely related to barley (genus "Hordeum") and wheat ("Triticum"). Rye grain is used for flour, bread, beer, crisp bread, some whiskeys, some vodkas, and animal fodder. It can also be eaten whole, either as boiled rye berries or by being rolled, similar to rolled oats. Rye is a cereal grain and should not be confused with ryegrass, which is used for lawns, pasture, and hay for livestock. Rye is one