The Genetic Factors Controlling the Accumulation of Amylase/Trypsin Inhibitors (ATIs) in Barley for Enhancing Human Nutrition and Health.

ABSTRACT: Amylase trypsin inhibitors (ATIs) are a group of proteins in all cereals' seeds, including wheat, barley, rye, and maize. Currently, ATIs are the most studied wheat components since they are linked to celiac disease and baker's asthma. The interest has increased since 2012, when they were shown to trigger the innate immune system and intestinal and extra-intestinal inflammation. Even though ATIs are present in many plant-based diets, the genetic factors underlying these proteins have not yet been investigated in barley. To this end, this study was designed to measure ten ATI proteins in a diverse barley collection grown under field conditions. Ample natural variation among the accessions in ten ATIs has been measured, which showed a substantial role in the accumulation of ATI_total, such a

SUBMITTER: Alomari DZ 

PROVIDER: S-EPMC12789939 | biostudies-literature | 2026 Jan

REPOSITORIES: biostudies-literature