TY - JOUR
T1 - Wheat ATIs: Characteristics and Role in Human Disease
AU - Geisslitz, Sabrina
AU - Shewry, Peter
AU - Brouns, Fred
AU - America, Antoine H. P.
AU - Caio, Giacomo Pietro Ismaele
AU - Daly, Matthew
AU - D'Amico, Stefano
AU - De Giorgio, Roberto
AU - Gilissen, Luud
AU - Grausgruber, Heinrich
AU - Huang, Xin
AU - Jonkers, Daisy
AU - Keszthelyi, Daniel
AU - Larré, Colette
AU - Masci, Stefania
AU - Mills, Clare
AU - Møller, Marie Sofie
AU - Sorrells, Mark E.
AU - Svensson, Birte
AU - Zevallos Herencia, Victor
AU - Weegels, Peter Louis
N1 - Funding information: We are grateful to the Nutrition Committee of the Rank Prize Funds and Stichting Wetenschappelijk Onderzoek Limburg (SWOL) for supporting the 1st International ATI expert meeting which led to this article. Rothamsted Research receives grant-aided support from the Biotechnology and Biological Sciences Research Council (BBSRC) of the UK and the work reported here forms part of the Designing Future Wheat Institute Strategic Programme [BB/P016855/1].
PY - 2021/5/28
Y1 - 2021/5/28
N2 - 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
AB - 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
KW - Nutrition
KW - wheat
KW - amylase/trypsin-inhibitors
KW - health
KW - pathology
KW - food technology
KW - genetics
U2 - 10.3389/fnut.2021.667370
DO - 10.3389/fnut.2021.667370
M3 - Review article
SN - 2296-861X
VL - 8
SP - 1
EP - 16
JO - Frontiers in Nutrition
JF - Frontiers in Nutrition
M1 - 667370
ER -
