Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory Activity

Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory Activity

The ingestion of gluten-containing foods can cause wheat-related disorders in up to 15% of wheat consuming populations. Besides the role of gluten, α-amylase/trypsin inhibitors (ATI) have recently been identified as inducers of an innate immune response via toll-like receptor 4 in celiac disease and...

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Bibliographic Details
Main Authors: Xin Huang, Detlef Schuppan, Luis E. Rojas Tovar, Victor F. Zevallos, Jussi Loponen, Michael Gänzle
Format: Article
Language:English
Published: MDPI AG 2020-07-01
Series:Foods
Subjects:
wheat sensitivity
bioactivity
innate immunity
fermentation
lactic acid bacteria
Online Access:https://www.mdpi.com/2304-8158/9/7/943

Internet

https://www.mdpi.com/2304-8158/9/7/943

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