Gluten immunochemistry to react with gamma gliadin to a degree comparable to DQ2.5. T-cell responses to the high molecular weight glutenin may be more important with DQ8 mediated than DQ2.5 mediated celiac disease. Antibody recognition of gluten is complex. Direct binding to gluten such as anti-gliadin antibodies has an ambiguous pathogenesis in coeliac disease. The crosslinking of gliadin with tissue transglutaminase leads to the production of anti-transglutaminase antibodies, but this is mediated through T-cell recognition of gliadin. The allergic recognition of gliadin by mast cells, eosinophiles in the presence of IgE has notable direct consequences, such as exercise-induced anaphylaxis. Anti-gliadin antibodies, like
Wheat gluten (food) By the 1830s, Western doctors were recommending wheat gluten in diets for diabetics. In the United States, the Seventh-day Adventists promoted the consumption of wheat gluten beginning in the late 19th century. Sanitarium Foods, a company affiliated with John Harvey Kellogg's Battle Creek Sanitarium, advertised wheat gluten in 1882. The word seitan is of Japanese origin and was coined in 1961 by George Ohsawa, a Japanese advocate of the macrobiotic diet, to refer to a wheat gluten product created by Ohsawa's student Kiyoshi Mokutani. In 1962, wheat gluten was sold as seitan in Japan by Marushima Shoyu K.K. It was