Gliadin intolerance of wheat, barley and rye – all of which contain prolamins. Gliadin proteins have the ability to provoke an autoimmune enteropathy caused by an abnormal immune response in genetically susceptible individuals. Specific amino acid sequences within the gliadin proteins are responsible for this activity. The main problems with this disease is that it often goes unrecognized for many years, in which it can cause serious damage to several organs, and most cases currently remain unrecognized, undiagnosed and untreated. Mainly intestinal villi destruction mediated by Interferon Gamma and CD 4(+). Celiac disease with "non-classic symptoms" is the most common clinical
Anti-gliadin antibodies in food products. Some of these antibodies can recognize only wheat prolamins or very closely related grass seeds; others can detect antigens over broad taxa. The G12 antibody is the newest example which detects the most immunotoxic fragment, a 33-mer peptide from �-2 gliadin; available from Romer Laboratories and the Spanish company Biomedal. It recognizes the toxic fraction of wheat, barley, rye and also of oat. The R5 sandwich assay is another such assay. This assay can recognize wheat, barley and rye, which makes it ideal for evaluating the presence of contaminants in gluten-free foods that do not contain oat.