Amylase/trypsin-inhibitor content and inhibitory activity of German common wheat landraces and modern varieties do not differ.

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

NPJ Science of Food Pub Date : 2025-02-20 DOI:10.1038/s41538-025-00385-z

Nora Jahn, Sabrina Geisslitz, Ulla Konradl, Klaus Fleissner, Katharina A Scherf

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Abstract

Amylase/trypsin-inhibitors (ATIs) are triggers for wheat-related disorders like baker's asthma and non-celiac wheat sensitivity. With the rise of wheat-related disorders among the population, the hypothesis that breeding may have resulted in changes in the protein composition of wheat was put forward. The ATI content of 14 German common wheat landraces and six modern varieties harvested in three consecutive years was analyzed by liquid chromatography-tandem mass spectrometry, and the inhibitory activity against α-amylase was measured with an enzymatic assay. The mean ATI content and proportion of crude protein of both groups did not differ. There were also only small differences in the content and proportion of single ATIs. The mean values for the inhibitory activity of both groups were also similar. These results indicate that breeding might not have led to changes in the protein composition and landraces are unlikely to be better tolerated than modern varieties.

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淀粉酶/胰蛋白酶抑制剂（ATI）是面包师哮喘和非乳糜泻小麦敏感症等小麦相关疾病的诱因。随着小麦相关疾病在人群中的增加，人们提出了育种可能导致小麦蛋白质组成发生变化的假设。研究人员采用液相色谱-串联质谱法分析了连续三年收获的 14 个德国普通小麦陆地品种和 6 个现代品种的 ATI 含量，并用酶法测定了对α-淀粉酶的抑制活性。两组的平均 ATI 含量和粗蛋白比例没有差异。单一 ATI 的含量和比例也只有很小的差异。两组的抑制活性平均值也相似。这些结果表明，育种可能不会导致蛋白质成分发生变化，而且陆生品种的耐受性也不可能比现代品种更好。

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来源期刊

NPJ Science of Food FOOD SCIENCE & TECHNOLOGY-

CiteScore

7.50

自引率

1.60%

发文量

期刊介绍： npj Science of Food is an online-only and open access journal publishes high-quality, high-impact papers related to food safety, security, integrated production, processing and packaging, the changes and interactions of food components, and the influence on health and wellness properties of food. The journal will support fundamental studies that advance the science of food beyond the classic focus on processing, thereby addressing basic inquiries around food from the public and industry. It will also support research that might result in innovation of technologies and products that are public-friendly while promoting the United Nations sustainable development goals.