What component of gluten is implicated in celiac disease?

The component of gluten that is specifically implicated in celiac disease is alpha-gliadin. Celiac disease is an autoimmune condition where the ingestion of gluten leads to damage in the small intestine. In individuals with genetic predisposition, consuming alpha-gliadin triggers the immune system to react, resulting in inflammation and damage to the intestinal lining. The sensitivity specifically to alpha-gliadin is a key factor in the pathophysiology of the disease, making it the primary component that initiates the autoimmune response.

While glutenin, another component of gluten, contributes to the structural properties of gluten, it does not have the same immunogenic properties related to celiac disease. Beta-glucan is a type of polysaccharide found in grains such as oats and barley, but it is not part of gluten nor is it related to celiac disease. Prolamins are a broader category of proteins found in cereal grains, including gliadin; however, it is alpha-gliadin that is specifically identified as the trigger for the disease.