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 …

Wheat is widely available in people's daily diets. However, some people are currently
experiencing IgE-mediated allergic reactions to wheat-based foods, which seriously impact …

Plant-derived protease inhibitors (PI), such as Bowman-Birk inhibitors and Kunitz-type
inhibitors, have been suggested to negatively affect dietary protein digestion by blocking the …

Amylase/trypsin inhibitors (ATIs) are widely consumed in cereal-based foods and have been
implicated in adverse reactions to wheat exposure, such as respiratory and food allergy, and …

Amylase/trypsin inhibitors (ATIs) are major wheat allergens and they are also implicated in
causing non-celiac gluten sensitivity and worsening other inflammatory conditions. With only …

Barley (Hordeum vulgare) is the fourth most cultivated crop in the world in terms of
production volume, and it is also the most important raw material of the malting and brewing …

Abstract Background/Objectives Cereal products like flour and bread are known to trigger
diseases such as wheat allergy, celiac disease and non-celiac wheat sensitivity (NCWS) …

The prevalence of hypersensitivities towards wheat has increased in the last decades. Apart
from celiac disease these include allergic and other inflammatory reactions summarized …

The α-amylase/trypsin inhibitors (ATIs) are discussed as being responsible for non-celiac
wheat sensitivity (NCWS), besides being known as allergenic components for baker's …

Wheat amylase/trypsin inhibitors (ATIs) have gained significant relevance as inducers of
intestinal and extra-intestinal inflammation. In this study, we present a novel hybrid data …