TY - JOUR
T1 - Wheat amylase/trypsin inhibitors (ATIs)
T2 - occurrence, function and health aspects
AU - Geisslitz, Sabrina
AU - Weegels, Peter
AU - Shewry, Peter
AU - Zevallos, Victor
AU - Masci, Stefania
AU - Sorrells, Mark
AU - Gregorini, Armando
AU - Colomba, Mariastella
AU - Jonkers, Daisy
AU - Huang, Xin
AU - De Giorgio, Roberto
AU - Caio, Giacomo P.
AU - D’Amico, Stefano
AU - Larré, Colette
AU - Brouns, Fred
N1 - Publisher Copyright:
© 2022, The Author(s).
PY - 2022/9
Y1 - 2022/9
N2 - 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.
AB - 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.
KW - Amylase/trypsin inhibitors
KW - ATIs
KW - Coeliac disease
KW - Intestinal symptoms
KW - Non-coeliac wheat sensitivity
KW - Wheat allergy
UR - http://www.scopus.com/inward/record.url?scp=85125539790&partnerID=8YFLogxK
U2 - 10.1007/s00394-022-02841-y
DO - 10.1007/s00394-022-02841-y
M3 - Review article
C2 - 35235033
AN - SCOPUS:85125539790
SN - 1436-6207
VL - 61
SP - 2873
EP - 2880
JO - European Journal of Nutrition
JF - European Journal of Nutrition
IS - 6
ER -