{"id":223,"date":"2008-01-12T13:30:45","date_gmt":"2008-01-12T13:30:45","guid":{"rendered":""},"modified":"2010-04-11T01:26:14","modified_gmt":"2010-04-11T01:26:14","slug":"protein","status":"publish","type":"post","link":"https:\/\/www.allergy-details.com\/allergy-definition\/protein\/","title":{"rendered":"Protein"},"content":{"rendered":"

Protein<\/H1>
\nProteins are fundamental building blocks in living organisms. Anything from cell walls and other structures, to enzymes and other functional chemicals are made up of proteins.<\/p>\n

Proteins are large molecules made up of amino acids, and arranged in a very specific way. This specific size, shape and “texture” makes each protein unique and highly recognizable.<\/p>\n

Many proteins are specific to a single species or small group of species.<\/p>\n

For example, gluten<\/a> is a protein – actually a class of proteins. Nearly identical gluten types occur in wheat<\/a>, barley<\/a> and rye<\/a>. A similar type occurs in oats<\/a>, and different gluten proteins occur in other grains.<\/p>\n

Because proteins are so specific, and the immune system is so good and differentiating one from the other, someone with a an allergy to, say, wheat gluten, will probably not be allergic to oat gluten – although they may be allergic to that related protein as well in some cases.
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External Links<\/H3><\/p>\n