Final answer:
High glutamine content in prolamins can lead to the production of undigestible peptides that trigger an immune response in individuals with celiac disease, causing intestinal inflammation.
Step-by-step explanation:
The student has inquired about the impact of high glutamine content in prolamins on celiac disease (CD). In the context of CD, the digestion of prolamins results in peptides that are rich in proline and glutamine, which are resistant to complete digestion by human proteases. These peptides can induce an immune response in genetically predisposed individuals, leading to the characteristic intestinal inflammation observed in CD. It's also worth noting that proline is synthesized from glutamate in a two-step process that involves the reduction of glutamate to a semialdehyde form, further supporting the relevance of glutamine metabolism in this scenario.