Please use this identifier to cite or link to this item: http://hdl.handle.net/2067/49000
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dc.contributor.authorGeisslitz, Sabrinait
dc.contributor.authorWeegels, Peterit
dc.contributor.authorShewry, Peterit
dc.contributor.authorZevallos, Victorit
dc.contributor.authorMasci, Stefaniait
dc.contributor.authorSorrells, Markit
dc.contributor.authorGregorini, Armandoit
dc.contributor.authorColomba, Mariastellait
dc.contributor.authorJonkers, Daisyit
dc.contributor.authorHuang, Xinit
dc.contributor.authorDe Giorgio, Robertoit
dc.contributor.authorCaio, Giacomo Pit
dc.contributor.authorD'Amico, Stefanoit
dc.contributor.authorLarré, Coletteit
dc.contributor.authorBrouns, Fredit
dc.date.accessioned2023-02-03T11:44:53Z-
dc.date.available2023-02-03T11:44:53Z-
dc.date.issued2022it
dc.identifier.issn1436-6207it
dc.identifier.urihttp://hdl.handle.net/2067/49000-
dc.description.abstractAmylase/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.it
dc.format.mediumELETTRONICOit
dc.language.isoengit
dc.rightsCC0 1.0 Universal*
dc.rights.urihttp://creativecommons.org/publicdomain/zero/1.0/*
dc.titleWheat amylase/trypsin inhibitors (ATIs): occurrence, function and health aspectsit
dc.typearticle*
dc.identifier.doi10.1007/s00394-022-02841-yit
dc.identifier.pmid35235033it
dc.identifier.scopus2-s2.0-85125539790it
dc.identifier.urlhttps://api.elsevier.com/content/abstract/scopus_id/85125539790it
dc.relation.journalEUROPEAN JOURNAL OF NUTRITIONit
dc.relation.firstpage2873it
dc.relation.lastpage2880it
dc.relation.numberofpages8it
dc.relation.volume61it
dc.relation.issue6it
dc.subject.scientificsectorAGR/07it
dc.subject.keywordsAmylase/trypsin inhibitors · ATIs · Coeliac disease · Wheat allergy · Non-coeliac wheat sensitivity · Intestinal symptomsit
dc.description.numberofauthors15it
dc.description.internationalit
dc.type.refereeREF_1it
dc.type.miur262*
item.fulltextWith Fulltext-
item.openairetypearticle-
item.cerifentitytypePublications-
item.grantfulltextrestricted-
item.languageiso639-1en-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
crisitem.journal.journalissn1436-6207-
crisitem.journal.anceE060702-
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