Abstract
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 language | English |
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Pages | 52 |
Number of pages | 1 |
Publication status | Published - 23 Aug 2021 |
Event | 71st Australasian Grain Science Association 2021 Conference - Online Duration: 23 Aug 2021 → 25 Aug 2021 https://www.ausgrainscience.org.au/conference/2021-conference/ |
Conference
Conference | 71st Australasian Grain Science Association 2021 Conference |
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Abbreviated title | Grains, gains, profits |
Period | 23/08/21 → 25/08/21 |
Other | Conference handbook attached to PID 204214009 |
Internet address |