Inhibitory activity towards human α‐amylase in wheat flour and gluten |
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Authors: | Pierre Gélinas Fleur Gagnon |
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Affiliation: | Saint‐Hyacinthe Research and Development Centre, Agriculture and Agri‐Food Canada, Saint‐Hyacinthe, QC, Canada |
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Abstract: | Wheat α‐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 α‐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 (?10 000 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. |
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Keywords: | Acarbose amylase inhibitors cereals and grains gluten noncoeliac wheat sensitivity wheat |
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