Gliadin IgG antibodies

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 IgG

Gliadin IgG is a type of antibody directed against gliadin, a component of gluten. Gluten is a protein found in wheat, barley and rye. Gliadin IgG is sometimes tested as part of research into gluten-related disorders, such as celiac disease and non-celiac gluten sensitivity.

In celiac disease, the tests typically used focus on IgA antibodies to tissue transglutaminase (tTG) and endomysium, but some laboratories also test for gliadin antibodies (both IgG and IgA). The IgG test can be useful in people with IgA deficiency, a condition in which the body does not produce enough IgA. Individuals with IgA deficiency could potentially get false-negative results on IgA-based celiac tests.

Outside celiac disease, the presence of IgG antibodies to gliadin is sometimes associated with non-celiac gluten sensitivity, a less well understood condition in which people experience symptoms related to gluten intake without having the autoimmune disease celiac disease.

It is important to note that the presence of gliadin IgG by itself does not directly confirm a diagnosis of celiac disease or any other specific condition. The interpretation of this test must be done in conjunction with other clinical findings and investigations.