Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8890992 | LWT - Food Science and Technology | 2018 | 6 Pages |
Abstract
Wheat flour and vital wheat gluten contain high levels of α-amylase inhibitors (AI), a potential trigger of non-celiac gluten or wheat sensitivity (NCGS). The aim of this study was to determine inhibitory activity towards α-amylase from human saliva in cereal foods. No AI activity was detected in commercial foods such as cake, cookie, cracker, muffin, pretzel or ready-to-eat (RTE) cereals, except one RTE cereal with minimally-cooked vital wheat gluten (IC50â¯=â¯418â¯Î¼gâ¯mLâ1). Commercial pan bread and earth-oven artisan bread had variable AI activity, from high (IC50â¯=â¯1100â¯Î¼gâ¯mLâ1) to non-detectable (10â¯000â¯Î¼gâ¯mLâ1). Little AI activity, from 3693 to 9732â¯Î¼gâ¯mLâ1, was detected in bread under-baked in the laboratory for 30â¯minâ¯at 190â¯Â°C and made without sugar, or with 6â¯g/100â¯g vital wheat gluten or 0.3â¯g/100â¯g emulsifiers (monoglycerides; SSL); there was no AI activity in bread baked at 225â¯Â°C. Very high AI activity was found in wheat flour dusting on bread crust, from 124 to 359â¯Î¼gâ¯mLâ1. If thoroughly-heated, cereal foods would be safe for individuals willing to limit exposure to wheat AI, except bread with much flour dusting and foods formulated with minimally-cooked vital wheat gluten.
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Authors
Pierre Gélinas, Carole McKinnon, Fleur Gagnon,