What is Deaminated Gliadin Peptide (DGP) and Why Does the Food Zoomer Test for It?

Gluten-derived immunogenic peptide

Deaminated Gliadin Peptide (DGP) is a modified fragment of the wheat protein gliadin that can be recognized by the immune system. Measuring antibody responses to DGP (both IgA and IgG) helps clarify whether gluten-family peptides are triggering mucosal or systemic immune activity, offering insight into food‑related immune patterns.

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Deaminated Gliadin Peptide (DGP)

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About Deaminated Gliadin Peptide (DGP)

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About Deaminated Gliadin Peptide (DGP)

Overview and History

DGP is a biochemical fragment of gliadin produced when certain glutamine residues are converted to glutamic acid (deamidation). This chemical change increases the peptide’s ability to bind immune receptors and be recognized by antibodies and T cells. Biochemically, DGP is classified as an immunogenic peptide derived from cereal prolamins. Historically, DGP emerged as a sensitive target for serologic testing because deamidation enhances immune visibility of gliadin fragments. In immune biology, DGP-specific antibodies reflect antigen recognition at the peptide level and can indicate interactions between dietary wheat proteins and the host immune system.

Interpreting Highs and Lows

Elevated antibody responses to DGP may indicate increased immune recognition of deamidated gluten peptides. When IgA responses are higher, that pattern often points to mucosal (gut-associated) immune activity; elevated IgG responses suggest broader systemic immune engagement. Low or absent DGP antibodies may reflect limited current immune exposure to deamidated gliadin, recent dietary avoidance of wheat, differences in immunoglobulin production, or that other food proteins are more relevant to a person’s symptoms. Interpretation is most reliable when viewed alongside the full Food Zoomer report—other wheat/gluten markers, total IgA status, symptom history, and patterns across IgA and IgG help clarify the meaning of high or low DGP results.

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Food Zoomer includes DGP to provide peptide‑level resolution of wheat/gluten immune activity. Measuring DGP antibody patterns (IgA and IgG) helps distinguish mucosal versus systemic reactivity within the larger gluten and wheat domain, supporting targeted, pattern‑based nutritional planning and clearer interpretation of food‑related immune signals.

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Deaminated Gliadin Peptide (DGP) FAQs

What is Deaminated Gliadin Peptide (DGP) and why is it important?

DGP is a chemically modified piece of the wheat protein gliadin that the immune system can recognize more readily than unmodified gliadin. Antibodies to DGP show that the immune system is responding to specific wheat peptides. Tracking DGP responses helps explain whether gluten-family proteins are part of a person’s immune pattern and symptom picture.

What does it mean if my Deaminated Gliadin Peptide (DGP) levels are low?

Low DGP antibody levels generally mean there’s little current immune recognition of deamidated gliadin peptides. That can result from limited recent exposure to wheat, natural variation in antibody production, or a stronger immune response to other foods instead. Low levels should be interpreted with other Food Zoomer findings (other wheat markers, IgA/IgG patterns, and symptoms) to understand the overall immune profile.

What does it mean if my Deaminated Gliadin Peptide (DGP) levels are high?

Higher DGP antibody levels suggest increased immune recognition of deamidated gluten peptides. A dominant IgA response tends to reflect gut‑associated activity, while a dominant IgG response indicates broader systemic involvement. Elevated DGP is an indicator of immune patterning and must be interpreted in the context of other test results and clinical history to understand its relevance.

Why is DGP measured on the Food Zoomer panel?

DGP adds peptide‑level specificity within the wheat/gluten domain, helping providers detect targeted immune responses that whole‑protein tests can miss. Combined with dual IgA/IgG measurement and other wheat markers, DGP helps map whether reactivity is localized to the gut or more systemic, improving pattern recognition and personalized nutrition planning.

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