"Gliadins" Example Sentences
1. Gliadins are a type of protein found in wheat.
2. Gluten sensitivity is often caused by gliadins in wheat.
3. The presence of gliadins in food products can trigger autoimmune responses in some people.
4. Gliadins are one of the main components of gluten.
5. The digestive system has difficulty breaking down gliadins in some individuals.
6. Gliadins can cause inflammation in the gut lining in some people.
7. Gliadins can be found not only in wheat, but also in other grains like barley and rye.
8. It's important to avoid foods that contain gliadins if you have a gluten allergy.
9. Gliadins can cause a range of symptoms from gastrointestinal issues to skin problems.
10. Scientists are still studying the role of gliadins in gluten intolerance and celiac disease.
11. Gliadins can be extracted from wheat and used for industrial purposes like adhesives and coatings.
12. Some people may be sensitive to gliadins without having a full-blown gluten allergy.
13. Gliadins can also be used as a binder in some types of processed foods.
14. Due to the prevalence of gliadins in wheat products, a gluten-free diet can be a big adjustment.
15. The molecular structure of gliadins differs from that of other cereal proteins.
16. The storage of gliadins in wheat grains determines the quality of the final product.
17. Gliadins can affect the texture, color, and taste of baked goods.
18. The gliadin content of wheat can vary depending on the strain and growing conditions.
19. Gliadins are resistant to enzymatic degradation in the human digestive tract.
20. Certain genetic variations make individuals more susceptible to gliadin-related health issues.
21. Gliadins can trigger an autoimmune response that damages the small intestine in celiac disease.
22. Some gluten-free products contain small amounts of gliadins that may cause problems for some people.
23. Gliadins can also be found in fermented foods made from gluten-containing grains.
24. Protease enzymes can break down gliadins into smaller peptides, reducing their allergenic potential.
25. The structure of gliadins makes them highly elastic, which is desirable for certain types of breads.
26. Gliadins are hydrophobic, meaning they repel water and solubilize poorly.
27. Some types of beer may contain high levels of gliadins due to the use of malted barley or wheat.
28. Gliadins may play a role in the formation of amyloid plaques in the brain in some cases of Alzheimer's disease.
29. The immune response to gliadins can cause damage to other organs besides the intestine in some cases.
30. Understanding the properties of gliadins is important for developing new gluten-free products and treatments for gluten-related disorders.
Common Phases
1.
Gliadins are a group of proteins found in wheat;
2. The consumption of
gliadins can trigger immune responses in people with celiac disease;
3.
Gliadins account for about half of the protein content in wheat;
4.
Gliadins are broken down into smaller peptides during the digestive process;
5. Some studies suggest that
gliadins may have opioid-like properties in the brain;
6.
Gliadins are insoluble in water and can form a sticky, elastic mass when mixed with water and kneaded;
7.
Gliadins are used in food production as a binding agent and to improve texture;
8. The amino acid sequence of
gliadins can vary between wheat varieties and impact their functional properties;
9.
Gliadins have been linked to sensitivities beyond celiac disease, including non-celiac gluten sensitivity;
10. Researchers are exploring ways to modify
gliadins to make them more tolerable for those with gluten-related disorders.