{"title":"小麦中FODMAPs和淀粉酶-胰蛋白酶抑制剂的减少:综述","authors":"Prince G. Boakye, Akua Y. Okyere, George A. Annor","doi":"10.1016/j.fhfh.2023.100117","DOIUrl":null,"url":null,"abstract":"<div><p>Consumption of fermentable oligo-, di-, and monosaccharides and polyols (FODMAPs) can promote gut health in individuals with a healthy gastrointestinal tract. However, FODMAPs, as well as amylase-trypsin inhibitors (ATIs), have been identified as potential triggers of intestinal symptoms in irritable bowel syndrome (IBS) and non-celiac wheat sensitivity (NCWS) patients. Wheat is a major staple worldwide, and hence, accounts for a large proportion of the intake of FODMAPs and ATIs. Thus, this paper aims to provide an overview of the strategies utilized in reducing the levels of FODMAPs and ATIs in wheat.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"3 ","pages":"Article 100117"},"PeriodicalIF":4.6000,"publicationDate":"2023-01-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"Reduction of FODMAPs and amylase-trypsin inhibitors in wheat: A review\",\"authors\":\"Prince G. Boakye, Akua Y. Okyere, George A. Annor\",\"doi\":\"10.1016/j.fhfh.2023.100117\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Consumption of fermentable oligo-, di-, and monosaccharides and polyols (FODMAPs) can promote gut health in individuals with a healthy gastrointestinal tract. However, FODMAPs, as well as amylase-trypsin inhibitors (ATIs), have been identified as potential triggers of intestinal symptoms in irritable bowel syndrome (IBS) and non-celiac wheat sensitivity (NCWS) patients. Wheat is a major staple worldwide, and hence, accounts for a large proportion of the intake of FODMAPs and ATIs. Thus, this paper aims to provide an overview of the strategies utilized in reducing the levels of FODMAPs and ATIs in wheat.</p></div>\",\"PeriodicalId\":12385,\"journal\":{\"name\":\"Food Hydrocolloids for Health\",\"volume\":\"3 \",\"pages\":\"Article 100117\"},\"PeriodicalIF\":4.6000,\"publicationDate\":\"2023-01-10\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Hydrocolloids for Health\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2667025923000031\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Hydrocolloids for Health","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2667025923000031","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Reduction of FODMAPs and amylase-trypsin inhibitors in wheat: A review
Consumption of fermentable oligo-, di-, and monosaccharides and polyols (FODMAPs) can promote gut health in individuals with a healthy gastrointestinal tract. However, FODMAPs, as well as amylase-trypsin inhibitors (ATIs), have been identified as potential triggers of intestinal symptoms in irritable bowel syndrome (IBS) and non-celiac wheat sensitivity (NCWS) patients. Wheat is a major staple worldwide, and hence, accounts for a large proportion of the intake of FODMAPs and ATIs. Thus, this paper aims to provide an overview of the strategies utilized in reducing the levels of FODMAPs and ATIs in wheat.
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号
