Dietary wheat amylase trypsin inhibitors exacerbate murine allergic airway inflammation

Victor F Zevallos, Verena K Raker, Joachim Maxeiner, Petra Scholtes, Kerstin Steinbrink, Detlef Schuppan

Research output: Contribution to journalArticlepeer-review

41 Citations (Scopus)


BACKGROUND: Wheat amylase trypsin inhibitors (ATI) are dietary non-gluten proteins that activate the toll-like receptor 4 on myeloid cells, promoting intestinal inflammation.

AIM OF THE STUDY: We investigated the effects of dietary ATI on experimental allergic airway inflammation.

METHODS: Mice on a gluten and ATI-free diet (GAFD), sensitized with PBS or ovalbumin (OVA) and challenged with OVA, were compared to mice on a commercial standard chow, a gluten diet naturally containing ~ 0.75% of protein as ATI (G+AD), a gluten diet containing ~ 0.19% of protein as ATI (G-AD) and a GAFD with 1% of protein as ATI (AD). Airway hyperreactivity (AHR), inflammation in bronchoalveolar lavage (BAL) and pulmonary tissue sections were analyzed. Allergic sensitization was assessed ex vivo via proliferation of OVA-stimulated splenocytes.

RESULTS: Mice on a GAFD sensitized with PBS did not develop AHR after local provocation with methacholine. Mice on a GAFD or on a G-AD and sensitized with OVA developed milder AHR compared to mice fed a G+AD or an AD. The increased AHR was paralleled by increased BAL eosinophils, IL-5 and IL-13 production, and an enhanced ex vivo splenocyte activation in the ATI-fed groups.

CONCLUSIONS: Dietary ATI enhance allergic airway inflammation in OVA-challenged mice, while an ATI-free or ATI-reduced diet has a protective effect on AHR. Nutritional wheat ATI, activators of intestinal myeloid cells, may be clinically relevant adjuvants to allergic airway inflammation.

Original languageEnglish
Pages (from-to)1507-1514
Number of pages8
JournalEuropean Journal of Nutrition
Issue number4
Early online date29 Mar 2018
Publication statusPublished - 1 Jun 2019
Externally publishedYes


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