Abstract：
:Alpha-amylase/trypsin bi-functional inhibitors (ATIs) are non-gluten protein components of wheat and other cereals that can hypersensitise the human gastrointestinal tract, eventually causing enteropathies in predisposed individuals. These inhibitory proteins can act both directly by targeting specific pro-inflammatory receptors, and indirectly by impairing the activity of digestive enzymes, the latter event causing the accumulation of undigested peptides with potential immunogenic properties. Herein, according to a concerted approach based on in vitro and in silico methods we characterized kinetics, equilibrium parameters and modes of binding of the complexes formed between wheat ATI and two representative mammalian digestive enzymes, namely trypsin and alpha-amylase. Interestingly, we demonstrated ATI to target both enzymes with independent binding sites and with moderately high affinity.
journal_name
Food Chemjournal_title
Food chemistryauthors
Cuccioloni M,Mozzicafreddo M,Ali I,Bonfili L,Cecarini V,Eleuteri AM,Angeletti Mdoi
10.1016/j.foodchem.2016.07.020subject
Has Abstractpub_date
2016-12-15 00:00:00pages
571-578eissn
0308-8146issn
1873-7072pii
S0308-8146(16)31044-5journal_volume
213pub_type
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