Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory Activity
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DOI: 10.3390/foods9070943
Abstract: 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… read more here.
Keywords: fermentation; inflammatory activity; amylase trypsin; ati tetramers ... See more keywords