Influence of wheat flour refinement on oxidative modifications and pro‑inflammatory properties of amylase‑trypsin inhibitors
- 1School of Biosciences and Veterinary Medicine, University of Camerino
- 2School of Pharmacy, University of Camerino
Abstract
Amylase/trypsin inhibitors (ATIs), cereal proteins that confer natural resistance against pest and pathogen digestive enzymes, have been implicated in TLR4-mediated innate immune activation and wheat-related intolerances in vitro, though their causal role and genetic susceptibility factors in non-coeliac wheat sensitivity remains unclear. Given the established influence of the oxidation state of triggering proteins on TLR4 binding and activation, this study investigated how common industrial milling methods (roller versus stone milling) affect the proinflammatory potential of ATIs from a single commercial wheat variety. Integrated immunometric and targeted proteomic analyses showed that milling technology and processing parameters are critical determinants of the inflammatory potential of wheat flour, as they shape ATI redox status; notably, proinflammatory cytokine secretion paralleled oxidative modification rather than ATI abundance.
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BibTeX
@article{cuccioloni2026influence,
title = {{Influence of wheat flour refinement on oxidative modifications and pro‑inflammatory properties of amylase‑trypsin inhibitors}},
author = {Massimiliano Cuccioloni and Luigi Moriconi and Helena Juricic and Filippo Cocchioni and Francesco Maria Grasselli and Ziqi Liu and Massimo Nabissi and Elena Vittadini and Anna Maria Eleuteri and Mauro Angeletti},
journal = {Scientific Reports},
year = {2026},
month = jul,
doi = {10.1038/s41598-026-62889-2},
url = {https://doi.org/10.1038/s41598-026-62889-2},
note = {CC BY},
}
RIS
TY - JOUR
TI - Influence of wheat flour refinement on oxidative modifications and pro‑inflammatory properties of amylase‑trypsin inhibitors
AU - Massimiliano Cuccioloni
AU - Luigi Moriconi
AU - Helena Juricic
AU - Filippo Cocchioni
AU - Francesco Maria Grasselli
AU - Ziqi Liu
AU - Massimo Nabissi
AU - Elena Vittadini
AU - Anna Maria Eleuteri
AU - Mauro Angeletti
PY - 2026
DA - 2026/07/01
JO - Scientific Reports
DO - 10.1038/s41598-026-62889-2
UR - https://doi.org/10.1038/s41598-026-62889-2
AB - Amylase/trypsin inhibitors (ATIs), cereal proteins that confer natural resistance against pest and pathogen digestive enzymes, have been implicated in TLR4-mediated innate immune activation and wheat-related intolerances in vitro, though their causal role and genetic susceptibility factors in non-coeliac wheat sensitivity remains unclear. Given the established influence of the oxidation state of triggering proteins on TLR4 binding and activation, this study investigated how common industrial milling methods (roller versus stone milling) affect the proinflammatory potential of ATIs from a single commercial wheat variety. Integrated immunometric and targeted proteomic analyses showed that milling technology and processing parameters are critical determinants of the inflammatory potential of wheat flour, as they shape ATI redox status; notably, proinflammatory cytokine secretion paralleled oxidative modification rather than ATI abundance.
SN - 2045-2322
ER -