Gliadin IgA and IgG
Gliadin is a gluten protein that can trigger intestinal inflammation (including celiac disease and Crohn's disease) and contains the most exorphins.
Normally, the digestive enzyme Dipeptidyl peptidase-4 (DPP-IV) completely breaks down these peptides in the intestines, the bloodstream and the brain, but when this fails (completely), exorphins remain.
These exorphins bind to opioid receptors in the brain, causing impaired signaling by affecting K+ and Ca2+ housekeeping.
Anti-Gliadin IgA
Gliadin is a glycoprotein that, along with glutenin, is part of the protein gluten.
Only the gliadin fraction of gluten can cause problems. Gliadin can form sulfur bridges between molecules, linking them together. In people who are hypersensitive to gliadin, this substance can cause inflammation in the intestinal mucosa, resulting in the loss of intestinal villi. As a result, the absorption of building blocks from food deteriorates.
Gluten means glue (Latin). Gluten is found in the endosperm of all cereals. A distinction must be made between the gluten that can cause celiac disease as found in wheat, rye, barley and to a lesser extent oats and gluten that does not cause celiac disease as found in rice, corn and teff. Gluten is not water-soluble and is stored in the grain to serve as a reserve food for the plant. Non-grains, such as wild rice, buckwheat, millet, quinoa, amaranth, soybeans and sunflower seeds do not contain gluten. Animal products never contain gluten.
In the case of gluten intolerance, the body forms antibodies against the gluten (anti-gliadin IgA) and also against the body's own structures (anti-transglutaminase IgA), which can then be detected in the stool.
An elevated anti-gliadin IgA level in the stool is typical of people with the coeliac condition. There is considerable evidence to suggest that Dühring's disease, a rare inflammatory skin disease of a herpes-like character (dermatitis herpetiformis), is a symptom of the coeliac condition.
Research is being carried out into whether other skin disorders, such as psoriasis, are also related to gluten intolerance. Several studies have found increased levels of anti-gliadin IgA in people with psoriasis. For diseases that have been established to be caused by gluten, such as celiac disease and Dühring's disease, there is improvement if one uses a gluten-free diet. According to some therapists, nutrition has a major influence on the symptoms of ADHD when a gluten-free, dairy-free and sugar-free diet is used.
If an increased anti-gliadin IgA level is detected in the stool, it is advisable to follow a gluten-free diet for six weeks. After that the test is performed again. If the value is still elevated, further investigation is recommended.
Anti-Transglutaminase (not included in this test, but can be ordered separately)
Transglutaminase is an enzyme produced by the intestinal tissue. The enzyme ensures the stability of the tissue. It induces bonds between proteins. When the tissue is damaged, as in celiac disease, transglutaminase is released. This can induce bonds between gliadins or bind with gliadin itself. This creates protein bonds that are recognised by the body as foreign substances (antigens) and cause the production of antibodies.
In a gluten intolerance, the body forms antibodies against the gluten (anti-gliadin IgA) and also against the body's own structures (anti-transglutaminase IgA), which can then be detected in the stool. An increased level of anti-transglutaminase in the stool is typical for patients with celiac disease. The anti-transglutaminase test is performed to confirm elevated anti-gliadin levels.
