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Inhibitory activity towards human α‐amylase in wheat flour and gluten
Author(s) -
Gélinas Pierre,
Gag Fleur
Publication year - 2018
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13605
Subject(s) - gluten , acarbose , amylase , food science , wheat flour , cultivar , wheat gluten , wheat bread , whole wheat , starch , chemistry , human health , biology , agronomy , biochemistry , enzyme , medicine , environmental health
Summary 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 IC 50 = 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 IC 50 = 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.