Inhibitory activity towards human α‐amylase in wheat flour and gluten

• Published in: International journal of food science & technology 2018-02, Vol.53 (2), p.467-474
• Main Authors: Gélinas, Pierre, Gagnon, Fleur
• Format: Article
• Language: English
• Subjects: Acarbose; amylase inhibitors; cereals and grains; gluten; noncoeliac wheat sensitivity; wheat
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/ijfs.13605

Summary Wheat α‐amylase inhibitors (AI) have been targeted as potential triggers of noncoeliac gluten or wheat sensitivity (NCGS). The aim of this study was to determine AI activity towards α‐amylase from human source in wheat cultivars. Contrary to barley, buckwheat, or oats, high level of AI activity was found in wheat and, to a lesser extent, rye. AI activity (mean IC50 = 137 μg mL−1) did not vary with respect to ancient or recently developed wheat cultivars. Vital wheat gluten had very high and heat‐stable AI activity (mean IC50 = 23 μg mL−1), higher than wheat starch (˃10 000 μg mL−1) or acarbose (40 μg mL−1), a medication for the management of hyperglycaemia and potentially causing digestive disorders due to the accumulation of undigested carbohydrates in the intestine. Data suggest that eating raw wheat gluten, flour or dough could pose a health risk. Whatever the species and cultivar, wheat flour and, in particular, gluten had high inhibitory activity towards human α‐amylase, similar to acarbose. Normally taken during meals, the latter medication for the management of hyperglycaemia may cause abdominal discomfort due to the delayed absorption of polysaccharides in the intestine. As part of a meal, eating raw wheat gluten, flour or dough could pose a health risk.