gliadin
noun
gli·a·din
ˈglī-ə-dən 
: prolamin
especially
: one obtained by alcoholic extraction of gluten from wheat and rye
Examples of gliadin in a Sentence
Recent Examples on the Web
Models of celiac have mostly suggested that the original scuffle, between gliadin and tantrum-throwing CD4+ T cells, was triggering inflammation and that, in turn, activated the T-IELs to harm the intestinal lining.
—
Isabella Cueto,
STAT,
14 July 2023
People with celiac disease are genetically predisposed to launch a self-destructive immune response when a component of gluten called gliadin penetrates their intestinal lining and sets off inflammatory cells in the tissue below.
—
Kelly Servick,
Science | AAAS,
23 May 2018
Those grains contain proteins called glutenin and gliadin, which hold the structure of the grains together.
—
Alex Delany,
Bon Appetit,
10 Oct. 2017
Most symptoms—which can include abdominal pain, vomiting, fatigue, malnutrition and joint pain—are triggered by a gluten protein called gliadin.
—
Brigit Katz,
Smithsonian,
2 Oct. 2017
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Isabella Cueto,
STAT,
14 July 2023
People with celiac disease are genetically predisposed to launch a self-destructive immune response when a component of gluten called gliadin penetrates their intestinal lining and sets off inflammatory cells in the tissue below.
—
Kelly Servick,
Science | AAAS,
23 May 2018
Those grains contain proteins called glutenin and gliadin, which hold the structure of the grains together.
—
Alex Delany,
Bon Appetit,
10 Oct. 2017
Most symptoms—which can include abdominal pain, vomiting, fatigue, malnutrition and joint pain—are triggered by a gluten protein called gliadin.
—
Brigit Katz,
Smithsonian,
2 Oct. 2017
Cite this Entry
“Gliadin.” Merriam-Webster.com Dictionary, Merriam-Webster, https://www.merriam-webster.com/dictionary/gliadin. Accessed 3 Jul. 2026.
Copy CitationKids Definition
gliadin
noun
gli·a·din
ˈglī-əd-ən
: a simple protein that can be obtained from gluten from wheat or rye
Medical Definition
gliadin
noun
gli·a·din
ˈglī-əd-ən
: prolamin
especially
: one obtained by alcoholic extraction of gluten from wheat and rye
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