How do different factors from farm to fork influence food structure, functionality and immunological activity?
Why does the prevalence of wheat-related disorders, e.g., celiac disease or allergies, increase within the population?
Wheat amylase/trypsin-inhibitors (ATIs) are known allergens and they activate the toll-like receptor 4 on intestinal immune cells to promote intestinal and extra-intestinal inflammation. We therefore quantified 13 ATIs in 60 German hexaploid winter wheat cultivars originating from 1891 to 2010 and harvested in three years by targeted liquid chromatography-tandem mass spectrometry. The total ATI content and that of the two major ATIs 0.19 and CM3 did not change from old cultivars (first registered from 1891 to 1950) to modern cultivars (1951–2010). The full text is available here: doi: 10.1038/s41538-023-00219-w
Jahn N, Longin CFH, Scherf KA, Geisslitz S. No correlation between amylase/trypsin inhibitor content and amylase inhibitory activity in hexaploid and tetraploid wheat species. Current Research in Food Science 2023; 100542. doi: 10.1016/j.crfs.2023.100542
Xhaferaj M, Muskovics G, Schall E, Bugyi Z, Tömösközi S, Scherf KA. Development of a barley reference material for gluten analysis. Food Chemistry 2023. doi: 10.1016/j.foodchem.2022.136414
Interested in studying Food Chemistry?
Do you want to know how foods are composed and how they react during, e.g., heating?
Do you want to ensure our foods are safe to consume?
Do you like doing analytical experiments in the laboratory?
Then studying Food Chemistry is the right choice for you!