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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Detalles Bibliográficos
Autores principales: Huang, Xin, Schuppan, Detlef, Rojas Tovar, Luis E., Zevallos, Victor F., Loponen, Jussi, Gänzle, Michael
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7404469/
https://www.ncbi.nlm.nih.gov/pubmed/32708800
http://dx.doi.org/10.3390/foods9070943

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7404469/
https://www.ncbi.nlm.nih.gov/pubmed/32708800
http://dx.doi.org/10.3390/foods9070943

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