Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory Activity

Xin Huang, Detlef Schuppan, Luis E. Rojas Tovar, Victor F. Zevallos, Jussi Loponen, Michael Ganzle

Research output: Contribution to journalArticleScientificpeer-review

Original languageEnglish
Article number943
JournalFoods
Volume9
Issue number7
Number of pages17
ISSN2304-8158
DOIs
Publication statusPublished - Jul 2020
MoE publication typeA1 Journal article-refereed

Fields of Science

  • wheat sensitivity
  • bioactivity
  • innate immunity
  • fermentation
  • lactic acid bacteria
  • AMYLASE-TRYPSIN-INHIBITORS
  • CELIAC GLUTEN SENSITIVITY
  • INTESTINAL INFLAMMATION
  • PROLAMIN HYDROLYSIS
  • GLUTATHIONE
  • PROTEINS
  • DOUGH
  • LACTOBACILLI
  • ACTIVATION
  • YEAST
  • 416 Food Science
  • 3143 Nutrition

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