Gluten is a mixture of 2 proteins, gliadin and glutenin, and is present in wheat flour and to a lesser extent in barley and rye. Gliadin is a prolamine, one of the 2 chief groups of plant proteins, and glutenin belongs to the other main group termed glutelins. Gluten is of medicinal and pharmaceutical interest in that patients with coeliac disease are sensitive to the protein fraction of gluten contained in the normal diet. Treatment consists of the use of gluten-free diets; gluten-free foods are available. A gluten-free diet may also be beneficial in patients with dermatitis herpetiformis.
Published May 08, 2019.