Inhibitory activity towards human [alpha]-amylase in wheat flour and gluten

SummaryWheat [alpha]-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 [alpha]-amylase from human source in wheat cultivars. Contrary to barley, buckwheat, or oats, high level...

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Bibliographic Details
Published in:International journal of food science & technology 2018-02, Vol.53 (2), p.467
Main Authors: Gelinas, Pierre, Gagnon, Fleur
Format: Article
Language:English
Subjects:
Acarbose
Amylases
Barley
Buckwheat
Carbohydrates
Cultivars
Dough
Drugs
Flour
Gluten
Health risks
Hyperglycemia
Intestine
Oats
Rye
Starch
Thermal stability
Wheat
α-Amylase
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Summary:SummaryWheat [alpha]-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 [alpha]-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 (Ë10 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.
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.13605