Anti nutritional factors in cereals, especially amylase trypsin inhibitors, affecting digestibility.
\n\u201cAnti nutritional factors (ANF) play an important role in cereals to protect against infestation and animal consumption. From an agronomic point of view these pest barriers are beneficial as the required pest control measures (chemical pesticides, storage facilities) is relatively limited.
\nFrom a health point of view a large group of ANF, the ATI are of special interest as they may impact digestion in multiple ways, e.g. they:
\n\u2022 can reduce digestibility of food directly by inhibition of enzymes from the digestive tract (human and microbiome; Weegels 1994),
\n\u2022 can increase the load of allergenic peptide presented to the small intestine, thus (cos\u00ec) increasing the allergenic and inflammation reactions (Junker et al. 2012; Zevallos et al 2014)
\n\u2022 complexation\u00a0 behavior may strongly interact with the small intestine epithelium that can cause inflammation by itself (Zevallos et al 2014)
\n\u2022 are the not yet completely understood cause of Bakers asthma (asma), the major labour related allergy (Stobnicka and G\u00f3rny, 2015)
\n\u2022 can increase the load of non digested peptides and carbohydrates especially of non-starch polysaccharides (FODMAPS) that are a major cause of Irritable Bowel Syndrome (IBS) which affects 7% to 21% of the general population (Chey et al 2015)
\n\u2022 may impact the microbiome itself. This is not established in detail
\nFrom a food processing point of view ATI\u2019s play a negative role as they inhibit enzymes that are added as processing aids for improved processing and bread quality. This reduces processing effectiveness and quality control of cereal based products.
\nUnderstanding the role of ATI in cereals food processing and food digestion and mitigation of the negative effects is therefor (perci\u00f2) of prime importance for food safety, security and sustainability.
\nAn interesting way to mitigate the effect of ATI could be by altering its molecular structure that is stabilised by the large number of disulphide bonds (5-6 on ca. 14 kDa; Buchanan et al 1997)\u201d. \u201chttps:\/\/www.wur.nl\/en\/Research-Results\/Chair-groups\/Agrotechnology-and-Food-Sciences\/Laboratory-of-Food-Chemistry\/Research\/Themes\/Technology-of-cereal-foods-digestibility.htm\u201d<\/p>\n
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Anti nutritional factors in cereals, especially amylase trypsin inhibitors, affecting digestibility. \u201cAnti nutritional factors (ANF) play an important role in cereals to protect against infestation and animal consumption. From an agronomic point of view these pest barriers are beneficial as the required pest control measures (chemical pesticides, storage facilities) is relatively limited. From a health […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[73],"tags":[869],"class_list":["post-4481","post","type-post","status-publish","format-standard","hentry","category-article","tag-ati-en"],"yoast_head":"\n