Alpha-Beta-Gliadin IgA

Alpha-Beta-Gliadin IgA is a biomarker for assessing gluten sensitivity. It plays an essential role in identifying patients who may be at risk for these conditions, offering a pathway to early detection and intervention. 

This article overviews Alpha-Beta-Gliadin IgA, its testing procedure, interpretation, and clinical implications.

What is Alpha-Beta-Gliadin?

Alpha-beta gliadins are a type of protein found in wheat, specifically in durum wheat. They are part of a larger group of proteins called gliadins, which are important in forming gluten. 

These alpha-beta gliadin proteins are rich in sulfur and are essential for giving dough its elasticity and texture. Alpha-beta gliadins are typically found in higher amounts than other types of gliadins, like omega gliadins, and their content in wheat can vary based on the wheat cultivar and growing conditions, such as nitrogen levels.

These proteins are important in producing pasta and bread made from durum wheat.

Alpha-Beta Gliadin and Celiac Disease

When consumed, these alpha-beta gliadin proteins can trigger an immune response in people with celiac disease. Proteins like gliadins are normally broken down in the digestive system, but alpha-beta gliadins are difficult to fully digest. 

As a result, certain pieces of these proteins, called peptides, can leak through the gut lining and cause the immune system to react. This reaction leads to inflammation and damage in the small intestine, characteristic of celiac disease.

What is Alpha-Beta-Gliadin IgA?

Alpha-beta gliadin IgA is an antibody produced by the immune system in response to gliadin, a component of gluten found in wheat, barley, and rye. 

Elevated levels of this antibody are commonly found in individuals with celiac disease or gluten sensitivity and serve as a biomarker for these conditions. However, they are no longer considered diagnostic in celiac disease.

Is Alpha-Beta-Gliadin IgA Required to Diagnose Celiac Disease?

Anti-gliadin antibodies are no longer considered diagnostic for celiac disease.

Celiac disease diagnosis requires a combination of serological tests, including anti-tissue transglutaminase (anti-tTG) and anti-endomysial antibodies, as well as a duodenal biopsy to confirm villous atrophy. Genetic testing for HLA-DQ2/DQ8 genes is also helpful in confirming the diagnosis. Diagnosis should be made while the patient is consuming gluten. 

In some cases, biopsy may be bypassed if serological tests and HLA typing are positive in the presence of typical symptoms.

However, the alpha-beta-gliadin IgA test may be clinically significant because it identifies patients with an immune response to gluten in the absence of celiac disease. 

In terms of monitoring treatment success, alpha-beta gliadin IgA antibodies may hold similar clinical utility to alpha-gliadin IgA levels. 

While alpha-gliadin IgA levels may remain elevated even with adherence to a gluten-free diet in patients with celiac disease, these levels may decrease with treatment in non-celiac gluten sensitivity, offering a potential tool for monitoring treatment in that population.

Testing Procedure and Interpretation

The test is easily performed, as outlined below.

Testing Procedure

The test for Alpha-Beta-Gliadin IgA is a blood test that measures the presence of these antibodies in serum. 

No specific preparation is required for the patient. Still, clinicians should ensure that the patient has consumed gluten within the days leading up to the test to avoid false negatives from gluten avoidance. 

This test is typically ordered alongside other biomarkers, such as tissue transglutaminase (tTG) IgA, and anti-DGP antibodies to confirm celiac disease.

Normal Reference Range

The reference range for Alpha-Beta-Gliadin IgA may vary by lab, but typically normal values are considered very low or absent. 

Higher concentrations suggest an immune response to gluten, while low or negative levels may indicate the absence of gluten-related issues.

Clinical Implications of High Levels of Alpha-Beta-Gliadin IgA

Elevated Alpha-Beta-Gliadin IgA levels signify an immune response against gliadin, which is associated with various conditions involving gluten sensitivity. 

These elevated levels indicate an active immune response against gliadin. High levels may also reflect intestinal damage, malabsorption, and systemic inflammation, all of which are common in patients with active celiac disease. 

Clinicians can use this information to guide dietary interventions, and may use these tests to monitor patients’ response to a gluten-free diet in non-celiac gluten sensitivity.

Clinical Implications of Low Levels of Alpha-Beta-Gliadin IgA

Low or negative Alpha-Beta-Gliadin IgA levels typically indicate the absence of gluten sensitivity or celiac disease. 

However, it's important to consider the possibility of IgA deficiency, a condition where the body lacks sufficient IgA antibodies. In such cases, the test may not accurately reflect the presence of gluten-related disorders, and alternative tests, like IgG-based assays, may be needed. 

Additionally, patients who have strictly avoided gluten prior to testing might show lower levels, leading to false negatives. In these cases, a gluten challenge under medical supervision may be recommended to confirm a diagnosis.

Who Should Get Tested for Alpha-Beta-Gliadin IgA?

Alpha-Beta-Gliadin IgA testing may benefit patients with bloating, abdominal pain, diarrhea, fatigue, unexplained weight loss and/or nutrient deficiencies. 

It may also be important in individuals with autoimmune disorders like type 1 diabetes or Hashimoto's thyroiditis, who have an increased risk of gluten sensitivity or celiac disease. 

Family members of individuals diagnosed with celiac disease should also be screened due to the genetic component of the condition.

Order Alpha-Beta-Gliadin IgA Testing

Click here to compare testing options and order testing for gluten and/or gliadin sensitivity.