Reducing amylase-trypsin inhibitor in wheat varieties

Research output: Other contribution to conferenceAbstract


Amylase-trypsin inhibitors (ATIs) are cereal proteins containing monomers, dimers, and tetramers. They are involved in plant defence against pests and pathogens, however, are also involved in triggering celiac disease and non-celiac wheat sensitivities among consumers. ATIs are activators of innate and adaptive immune system and are known to be resistant against heat and proteolysis. A dose dependant proinflammatory activity of ATIs have shown that they are involved in release of cytokines such as interleukin 6 (IL-6), interleukin 8 (IL-8) and tumor necrosis factor α (TNF- α). The inhibition of amylase and trypsin post ingestion may result in inefficient protein digestion which may lead to symptoms in non-celiac wheat sensitivities. Wheat processing such as sourdough has shown to degrade ATIs, thus may lead to safer products for sufferers. Factors such as acidity and proteolytic enzymes may have impact on reducing ATI levels in products such as bread. ATI levels vary among cultivars, therefore it is also proposed that choosing a variety naturally low in ATIs will have minimal impacts on triggering celiac and non-celiac wheat sensitivities.
Original languageEnglish
Number of pages1
Publication statusPublished - 23 Aug 2021
Event71st Australasian Grain Science Association 2021 Conference - Online
Duration: 23 Aug 202125 Aug 2021


Conference71st Australasian Grain Science Association 2021 Conference
Abbreviated titleGrains, gains, profits
OtherConference handbook attached to PID 204214009
Internet address


Dive into the research topics of 'Reducing amylase-trypsin inhibitor in wheat varieties'. Together they form a unique fingerprint.

Cite this