In vivo effects of Amylase Trypsin Inhibitors from wheat in the human gut
In in vitro studies amylase/trypsin inhibitors (ATIs) have been indicated to be important factors in symptom generation in NCWS and IBS. They are known to have an enzyme inhibitory effect in the gut and are known to play a role in human immunogenic reactions (contact allergy, bakers asthma and likely also gastro-intestinal immune reactions). The lack of scientific proof of their in vivo effect in humans, leaves room for speculation in social media and hinders proper nutritional advice to patients with NCWS and IBS. From an economic perspective the lack of proof limits the cereal food processing chain to increase food safety by appropriate raw material selection, proper mitigation measures during processing and for the further future, to breed cereals with improved impact on human health and concomitantly with improved agronomic properties (increased yields and biotic stress resistance and reduced crop losses).
Establish the in vivo effect of a well characterised Amylase Trypsin Inhibitor (ATI) preparation on intestinal barrier, digestive enzyme and immune function in man.
Determine related emerging development needs in the cereal foods chain aiming at safe foods for all.
Proof of the effect of ATIs in the human gut will provide tools to improve the most important staple food by reducing the pathogenic properties and also in the work environment by using less allergenic wheat flour
In this demonstrator project we want to establish for the first time proof of the effects of ATIs in vivo in humans. Together with the results and methodology generated in the Well on Wheat project (proteomic and metabolome effects of processing of several wheat types on health status of IBS patients) we can provide proof of the effects of ATI:
• On the short term the demonstrator project will provide better and more founded advice on cereal based product consumption for IBS and NCWS patients (MLDS, NCV, PDSB; Stichting Sticoon).
• With the outcome the wheat processing food industry (9 WoW partners) can start with more appropriate raw material selection and some product reformulations for healthier cereal products.
• The proof from this project will also be the basis for a larger fundamental research project (ATI DETOX) in which the effects of food processing on the mitigation of the negative bioactivities in vitro using human biomaterials and in vivo in humans of ATI isoforms will be investigated.
• Even further in the future wheat breeding research for more safe (health) and secure (agronomic yields) cereal foods will be proposed. This will be important to help to solve the global challenges on sufficient, safe and secure food supply for the growing world population..
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