A5033591705- Food composition and properties
- Celiac Disease Research and Management
- Wheat and Barley Genetics and Pathology
- Phytase and its Applications
- Plant Disease Resistance and Genetics
- Microbial Metabolites in Food Biotechnology
- Enzyme Production and Characterization
- Diet, Metabolism, and Disease
- Probiotics and Fermented Foods
- Food Allergy and Anaphylaxis Research
BOKU University
2019-2023
Austrian Agency for Health and Food Safety
2019-2021
Sourdough processing contributes to better digestible wheat-based bakery products, especially due the proteolytic activity of lactic acid bacteria (LAB). Therefore, sourdough-related LAB were screened for their capacity degrade immunogenic proteins like gluten and alpha-amylase-trypsin inhibitors (ATIs). Firstly, growth 87 isolates was evaluated on a gluten-based medium. Further, breakdown selected determined with focus gliadins by measuring acidification parameters MALDI-TOF MS protein...
Abstract Background Recent studies indicate that amylase-trypsin inhibitors (ATIs) and certain carbohydrates referred to as FODMAPs (fermentable oligo-, di-, monosaccharides polyols) play an important role in promoting wheat sensitivity. Hitherto, no study has investigated the accumulation of ATIs during development caryopsis. We collected caryopses common cv. ‘Arnold’ at eight different grain developmental stages compositional changes ATI FODMAP content. Results The harvested were analysed...
Fructan analysis is challenging due to several mono-, di-, and oligosaccharides as well starch proteins present in wheat grains which interfere with the analysis. So far, a sensitive fully validated LC–MS/MS method missing although even small amounts of short-chain fructans such 1-kestose are suggested elicit gastrointestinal symptoms patients suffering from irritable bowel syndrome. Therefore, aim this study was validate for detection complex matrix according international guidelines. The...
Abstract Background Recent gastroenterology studies assume that amylase-trypsin inhibitors (ATIs) and FODMAPs (fermentable oligo-, di-, monosaccharides polyols) play an important role in promoting wheat sensitivity. Hitherto, no study has investigated the formation of ATIs during development caryopsis. We collected caryopses common cv. ‘Arnold’ at eight different grain developmental stages to compositional changes ATI FODMAP content. Results The harvested were analysed for their size,...