Inhibitory activity towards human α-amylase in cereal foods

Gélinas, Pierre; McKinnon, Carole; Gagnon, Fleur

doi:10.1016/j.lwt.2018.03.049

Cited by 10 publications

(5 citation statements)

References 24 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Recent studies showed that activity and pro-inflammatory properties of ATIs can be lost also as a consequence of food processing, such as bread making, sourdough fermentation and baking [ 45 , 46 ] as well as pasta cooking [ 47 ]. Moreover, little residual inhibitory activity towards alpha-amylase from human saliva was detected in commercial and laboratory-made cereal foods [ 48 ]. So, both the alpha-amylase and trypsin inhibitory activities should be tested for the resistance to the digestive enzymes and to food processing to assess their residual activity before drawing final conclusions about the impact of a specific wheat genotype on human health.…”

Section: Resultsmentioning

confidence: 99%

Amylase Trypsin Inhibitors (ATIs) in a Selection of Ancient and Modern Wheat: Effect of Genotype and Growing Environment on Inhibitory Activities

Simonetti

Bosi

Negri

et al. 2022

Plants

View full text Add to dashboard Cite

Wheat amylase-trypsin inhibitors (ATIs) are a family of plant defense proteins with an important role in human health for their involvement in allergies, celiac disease and non-celiac wheat sensitivity. Information about the differences in ATI activities among wheat genotypes and the influence of the growing environment is scarce. Therefore, ten selected wheat accessions with different ploidy level and year of release, previously characterized for their ATI gene sequences, were grown during three consecutive crop years at two growing areas and used for in vitro ATI activities. The contributions of the genotype and the crop year were significant for both activities. The hexaploid wheat genotypes showed the highest inhibitory activities. Einkorn had a peculiar behavior showing the lowest alpha-amylase inhibitory activity, but the highest trypsin inhibitory activity. It was not possible to observe any trend in ATI activities as a function of the release year of the wheat samples. The two inhibitory activities were differently affected by the growing conditions and were negatively correlated with the protein content. This information can be important in understanding the extent of variation of ATI inhibitory properties in relation to the wheat genotype and the growing environment and the impact of ATIs, if any, on human health and nutrition.

show abstract

Section: Resultsmentioning

confidence: 99%

Amylase Trypsin Inhibitors (ATIs) in a Selection of Ancient and Modern Wheat: Effect of Genotype and Growing Environment on Inhibitory Activities

Simonetti

Bosi

Negri

et al. 2022

Plants

View full text Add to dashboard Cite

show abstract

“…The effects of food processing on enzyme inhibition by ATIs are relatively easy to study, but the results are inconsistent. Whereas, enzyme inhibition has been reported to be increased in white bread (112) and to remain high in commercial wholemeal bread (113), it has also been reported to decrease during baking of bread (113)(114)(115) and boiling of pasta (113,114). Inhibitory activity of the crust may also result from dusting of the loaves with flour prior to baking (113,115).…”

Section: Modification Of Atis By Food Processingmentioning

confidence: 99%

Wheat ATIs: Characteristics and Role in Human Disease

et al. 2021

View full text Add to dashboard Cite

Amylase/trypsin-inhibitors (ATIs) comprise about 2–4% of the total wheat grain proteins and may contribute to natural defense against pests and pathogens. However, they are currently among the most widely studied wheat components because of their proposed role in adverse reactions to wheat consumption in humans. ATIs have long been known to contribute to IgE-mediated allergy (notably Bakers' asthma), but interest has increased since 2012 when they were shown to be able to trigger the innate immune system, with attention focused on their role in coeliac disease which affects about 1% of the population and, more recently, in non-coeliac wheat sensitivity which may affect up to 10% of the population. This has led to studies of their structure, inhibitory properties, genetics, control of expression, behavior during processing, effects on human adverse reactions to wheat and, most recently, strategies to modify their expression in the plant using gene editing. We therefore present an integrated account of this range of research, identifying inconsistencies, and gaps in our knowledge and identifying future research needs.Note This paper is the outcome of an invited international ATI expert meeting held in Amsterdam, February 3-5 2020

show abstract

“…9,10 At least 19 ATIs in their monomeric, dimeric or tetrameric form were reported, which account for 2-4% of the total proteins in wheat. 11,12 These low molecular weight proteins (12)(13)(14)(15)) are part of the water-soluble fraction and can be extracted according to the Osborne fractionation with the aid of aqueous salt buffers. 2 They are known to be heat resistant and thus survive food processing like baking, which implies they still could be bioactive in processed food like pasta, bread or biscuits.…”

Section: Introductionmentioning

confidence: 99%

“…5,13 However, there are also contrary studies that mainly focus on a-amylase activity, suggesting a decrease in inhibition aer heat treatment. 14,15 Such contradictory studies highlight the difficulties in understanding such complex diseases and the problems encountered in interpreting results from in vitro experiments, not to mention the relevance of in vivo data.…”

Section: Introductionmentioning

confidence: 99%