Anti-gliadin antibodies
Anti-gliadin antibodies
Anti-gliadin antibodies (pronunciation: an-tee-glee-ad-in an-ti-bod-ees) are a type of antibody produced by the immune system in response to gliadin, a component of gluten. They are often found in individuals with celiac disease, an autoimmune disorder that causes damage to the small intestine when gluten is ingested.
Etymology
The term "anti-gliadin antibodies" is derived from the Greek words "anti" meaning against, "glia" meaning glue, and "adin" meaning thin. This refers to the antibodies' function of fighting against gliadin, a glue-like substance that makes dough elastic.
Related Terms
- Gliadin: A class of proteins present in wheat and several other cereals within the grass genus Triticum. Gliadins, which are a component of gluten, are essential for giving bread the ability to rise properly during baking.
- Gluten: A mixture of proteins found in wheat and related grains, including barley and rye. Gluten gives elasticity to dough, helping it rise and keep its shape and often gives the final product a chewy texture.
- Celiac disease: An autoimmune disorder where the ingestion of gluten leads to damage in the small intestine. It's estimated to affect 1 in 100 people worldwide.
- Antibody: A blood protein produced in response to and counteracting a specific antigen. Antibodies combine chemically with substances that the body recognizes as alien, such as bacteria, viruses, and foreign substances in the blood.
See Also
External links
- Medical encyclopedia article on Anti-gliadin antibodies
- Wikipedia's article - Anti-gliadin antibodies
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