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6533b82ffe1ef96bd1295ceb

RESEARCH PRODUCT

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

Victor F. ZevallosVictor F. ZevallosMichael G. GänzleMichael G. GänzleJussi LoponenXin HuangDetlef SchuppanDetlef SchuppanLuis E Rojas Tovar

subject

Health (social science)wheat sensitivity030309 nutrition & dieteticsPlant Sciencelcsh:Chemical technologyHealth Professions (miscellaneous)ACTIVATION0302 clinical medicineGLUTATHIONElcsh:TP1-1185Amylaseinnate immunityfermentation2. Zero hungerchemistry.chemical_classificationAMYLASE-TRYPSIN-INHIBITORS0303 health sciencesbiologydigestive oral and skin physiologyC100LACTOBACILLIfood and beveragesC500C700TrypsinBiochemistry030211 gastroenterology & hepatology3143 NutritionAlpha-amylaseCELIAC GLUTEN SENSITIVITYmedicine.drugProteasesINTESTINAL INFLAMMATIONPROTEINSTrypsin inhibitordigestive systemMicrobiologyArticle03 medical and health sciencesmedicineYEASTnutritional and metabolic diseasesGlutendigestive system diseasesYeastlactic acid bacteriaDOUGH416 Food Sciencechemistrybioactivitybiology.proteinFermentationPROLAMIN HYDROLYSISFood Science

description

The ingestion of gluten-containing foods can cause wheat-related disorders in up to 15% of wheat consuming populations. Besides the role of gluten, &alpha

yearjournalcountryeditionlanguage
2020-07-16Foods
https://doi.org/10.3390/foods9070943
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