Wheat amylase/trypsin inhibitors (ATIs): occurrence, function and health aspects.

Autor: Geisslitz S; Karlsruhe Institute of Technology (KIT), Karlsruhe, Germany. sabrina.geisslitz@kit.edu., Weegels P; Netherlands and European Bakery Innovation Centre, Sonneveld Group BV, Papendrecht, and Wageningen University and Research, Wageningen, Netherlands., Shewry P; Laboratory of Food Chemistry, Rothamsted Research, Harpenden, UK., Zevallos V; Nutrition and Food Research Group, Department of Applied and Health Sciences, University of Northumbria, Newcastle Upon Tyne, UK., Masci S; Department of Agricultural and Forestry Sciences, University of Tuscia, Tuscia, Italy., Sorrells M; School of Integrative Plant Science, Plant Breeding and Genetics Section, Cornell University, Ithaca, USA., Gregorini A; Department of Biomolecular Sciences, University of Urbino 'Carlo Bo', Urbino, Italy., Colomba M; Department of Biomolecular Sciences, University of Urbino 'Carlo Bo', Urbino, Italy., Jonkers D; Division of Gastroenterology-Hepatology, Department Internal Medicine, School for Nutrition and Translational Research in Metabolism Maastricht, Maastricht University, Maastricht, Netherlands., Huang X; Department of Food and Nutrition, Faculty of Agriculture and Forestry, University of Helsinki, Helsinki, Finland., De Giorgio R; Department of Translational Medicine, St. Anna Hospital, University of Ferrara, Ferrara, Italy., Caio GP; Department of Morphology, Surgery and Experimental Medicine, University of Ferrara, Ferrara, Italy., D'Amico S; Institute for Animal Nutrition and Feed, AGES - Austrian Agency for Health and Food Safety, Vienna, Austria., Larré C; INRAE UR1268 BIA, Impasse Thérèse Bertrand-Fontaine, 44000, Nantes, France., Brouns F; Department of Human Biology, School for Nutrition and Translational Research in Metabolism Maastricht, Maastricht University, Maastricht, Netherlands.
Jazyk: angličtina
Zdroj: European journal of nutrition [Eur J Nutr] 2022 Sep; Vol. 61 (6), pp. 2873-2880. Date of Electronic Publication: 2022 Mar 02.
DOI: 10.1007/s00394-022-02841-y
Abstrakt: Amylase/trypsin inhibitors (ATIs) are widely consumed in cereal-based foods and have been implicated in adverse reactions to wheat exposure, such as respiratory and food allergy, and intestinal responses associated with coeliac disease and non-coeliac wheat sensitivity. ATIs occur in multiple isoforms which differ in the amounts present in different types of wheat (including ancient and modern ones). Measuring ATIs and their isoforms is an analytical challenge as is their isolation for use in studies addressing their potential effects on the human body. ATI isoforms differ in their spectrum of bioactive effects in the human gastrointestinal (GI), which may include enzyme inhibition, inflammation and immune responses and of which much is not known. Similarly, although modifications during food processing (exposure to heat, moisture, salt, acid, fermentation) may affect their structure and activity as shown in vitro, it is important to relate these changes to effects that may present in the GI tract. Finally, much of our knowledge of their potential biological effects is based on studies in vitro and in animal models. Validation by human studies using processed foods as commonly consumed is warranted. We conclude that more detailed understanding of these factors may allow the effects of ATIs on human health to be better understood and when possible, to be ameliorated, for example by innovative food processing. We therefore review in short our current knowledge of these proteins, focusing on features which relate to their biological activity and identifying gaps in our knowledge and research priorities.
(© 2022. The Author(s).)
Databáze: MEDLINE
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