ATI-DETOX Modification of functional properties of Amylase Trypsin Inhibitors by REDOX reactions to mitigate pathogenic effects

Projecttitel: ATI-DETOX Modification of functional properties of Amylase Trypsin Inhibitors by REDOX reactions to mitigate pathogenic effects
Projectnummer: LWV 20.187
Missie: Gewaardeerd, gezond en veilig voedsel
MMIP:  D2 – De consument, duurzame en gezonde voeding, in een groene leefomgeving

Proposal aims to elucidate in detail the role of redox status of Amylase Trypsin Inhibitors in bioprocessing in human digestibility, gut function and human pathology. Different approaches will be applied to modify the disulphide bridges of ATIs in wheat food processing and validated in clinical trials. This will offer new ways to mitigate their potential pathological effects via food (bio)processing and deliver more healthy en less pathological food for consumers and patients.