Wheat ATIs: Characteristics and Role in Human Disease

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.Note This paper is the outcome of an invited international ATI expert meeting held in Amsterdam, February 3-5 2020

Qualitative Characterization of Unrefined Durum Wheat Air-Classified Fractions

“…Regarding ATIs, the highest amounts were found in semolina, which was expected since these components are mostly present in the starchy endosperm as reviewed [7]. So far, it can be concluded that our data show that micronization and air-classification treatment decrease the amount of ATIs, giving a potential added value to derived pasta products.…”

“…Thus, increasing attention is paid to the different procedures that can be used to achieve the goal of decreasing ATIs amounts. ATIs can be reduced in wheat flours through food processing, but the results are ambiguous (reviewed in [7]). Moreover, most of these processing procedures include fermentation, which is not typically used for pasta production.…”

“…Besides their antioxidant and antiradical activity, phenolic acids participate in plant cell walls as structural components and are involved in plant adaptation to abiotic and biotic stresses [5,6]. Among other wheat constituents that recently have become a major target of research in wheat there are the Amylase/Trypsin Inhibitors (ATIs) [7]. ATIs contribute about 3% of total kernel proteins and, similarly to phenolic acids, they are involved in plant defense mechanisms against pests and pathogens [7].…”

“…Among other wheat constituents that recently have become a major target of research in wheat there are the Amylase/Trypsin Inhibitors (ATIs) [7]. ATIs contribute about 3% of total kernel proteins and, similarly to phenolic acids, they are involved in plant defense mechanisms against pests and pathogens [7]. However, differently from them, ATI proteins are concentrated mainly in the endosperm and are associated with negative effects on human health [7].…”

“…ATIs contribute about 3% of total kernel proteins and, similarly to phenolic acids, they are involved in plant defense mechanisms against pests and pathogens [7]. However, differently from them, ATI proteins are concentrated mainly in the endosperm and are associated with negative effects on human health [7]. ATIs, in fact, are putative factors triggering Non-Celiac Wheat Sensitivity (NCWS), one of the most common adverse reactions to wheat, and are responsible for baker's asthma, the most common occupational Ig-E mediated allergy in Europe [7].…”