LP16704-6
Gliadin
Active
Descriptions
Simple protein, one of the prolamines, derived from the gluten of wheat, rye, etc. May be separated into 4 discrete electrophoretic fractions. It is the toxic factor associated with celiac disease. Source: National Library of Medicine, MeSH 2006
Gliadins are a group of protein in gluten (an elastic protein found in wheat flour) that can elicit an abnormal immune response resulting in the intestinal disorder celiac disease. Related proteins in barley and rye are also involved in the development of celiac disease. Symptoms of celiac disease vary with the age of the patient but generally include anemia, fatigue, weight loss, diarrhea, and abdominal pain. Source: Regenstrief Institute
Basic Part Properties
- Part Display Name
- Gliadin
- Part Type
- Component (Describes the core component or analyte measured)
- Created On
- 2000-05-04
- Construct for LOINC Short Name
- Gliadin
LOINC Terminology Service (API) using HL7® FHIR® Get Info
Requests to this service require a free LOINC username and password. Below is a sample of the possible capabilities. See the LOINC Terminology Service documentation for more information.
- CodeSystem lookup
- https:
//fhir.loinc.org/CodeSystem/$lookup?system=http: //loinc.org&code=LP16704-6
Language Variants Get Info
| Tag | Language | Translation |
|---|---|---|
| zh-CN | Chinese (China) | 麦醇溶蛋白 Synonyms: 醇溶朊; |
| fr-CA | French (Canada) | Gliadine |
| et-EE | Estonian (Estonia) | Gliadiinivastased |
| es-ES | Spanish (Spain) | Gliadina |
| it-IT | Italian (Italy) | Gliadina |
| tr-TR | Turkish (Turkey) | Gliadin |
| ru-RU | Russian (Russian Federation) | Глиадин |
| nl-NL | Dutch (Netherlands) | gliadine |
| fr-BE | French (Belgium) | Gliadine |
LOINC Copyright
Copyright © 2024 Regenstrief Institute, Inc. All Rights Reserved. To the extent included herein, the LOINC table and LOINC codes are copyright