Amylase trypsin inhibitors

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α-Amylase trypsin inhibitors , ATI for short , are proteins from various types of cereals containing gluten , especially wheat . There they serve, among other things, to inhibit proteolysis . It is assumed that they are one of the causes of non-celiac disease-non-wheat allergy-wheat sensitivity if there is a corresponding intolerance . Recent studies differentiate between the effects of cereals (especially wheat), gluten and ATI.

Individual evidence

  1. ↑ M. Volpicella, C. Leoni, A. Costanza, F. De Leo, R. Gallerani, LR Ceci: Cystatins, serpins and other families of protease inhibitors in plants. In: Current protein & peptide science. Volume 12, Number 5, August 2011, ISSN  1875-5550 , pp. 386-398, PMID 21418017 .
  2. ^ German Society for Gastroenterology, Digestive and Metabolic Diseases (DGVS): S2k guidelines for celiac disease. Results (...) on celiac disease, wheat allergy and wheat sensitivity. Status: April 30, 2014, valid until April 30, 2019, p. 42 (PDF, 781 kB).
  3. ↑ Detlef Schuppan , Kristin Gisbert-Schuppan: Daily bread. Sick through wheat, gluten and ATI Springer, Berlin and Heidelberg 2018, ISBN 978-3-662-56043-3