Wheat ATIs : Characteristics and Role in Human Disease

A - Papers appearing in refereed journals

Geisslitz, S., Shewry, P. R., Brouns, F., America, A. H. P., Caio, G. P. I., Daly, M., D’Amico, S., De Giorgio, R., Gilissen, L, Grausgruber, H., Huang, X., Jonkers, D., Keszthelyi, D., Larre, C., Masci, S., Mills, C., Moller, M. S., Sorrells, M. E., Svensson, B., Zevallos, V. and Weegels, P. L. 2021. Wheat ATIs : Characteristics and Role in Human Disease. Frontiers in Nutrition. 8, p. 667370. https://doi.org/10.3389/fnut.2021.667370

AuthorsGeisslitz, S., Shewry, P. R., Brouns, F., America, A. H. P., Caio, G. P. I., Daly, M., D’Amico, S., De Giorgio, R., Gilissen, L, Grausgruber, H., Huang, X., Jonkers, D., Keszthelyi, D., Larre, C., Masci, S., Mills, C., Moller, M. S., Sorrells, M. E., Svensson, B., Zevallos, V. and Weegels, P. L.
Abstract

Amylase/trypsin-inhibitors (ATIs) comprise about 2–4% of the total wheat grain proteins and may contribute to natural defense against pests and pathogens. However, they are currently among the most widely studied wheat components because of their proposed role in adverse reactions to wheat consumption in humans. ATIs have long been known to contribute to IgE-mediated allergy (notably Bakers’ asthma), but interest has increased since 2012 when they were shown to be able to trigger the innate immune system, with attention focused on their role in coeliac disease which affects about 1%of the population and, more recently, in non-coeliac wheat sensitivity which may affect up to 10% of the population. This has led to studies of their structure, inhibitory properties, genetics, control of expression, behavior during processing, effects on human adverse reactions to wheat and, most recently, strategies to modify their expression in the plant using gene editing. We therefore present an integrated account of this range of research, identifying inconsistencies, and gaps in our knowledge and identifying future research needs.

KeywordsWheat; Amylase/trypsin-inhibitors; Health; Pathology; Food technology; Genetics
Year of Publication2021
JournalFrontiers in Nutrition
Journal citation8, p. 667370
Digital Object Identifier (DOI)https://doi.org/10.3389/fnut.2021.667370
Open accessPublished as ‘gold’ (paid) open access
FunderBiotechnology and Biological Sciences Research Council
Funder project or codeDFW - Designing Future Wheat - Work package 2 (WP2) - Added value and resilience
Publisher's version
Output statusPublished
Publication dates
Online28 May 2021
Publication process dates
Accepted30 Apr 2021
PublisherFrontiers Media SA
ISSN2296-861X

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