Barley Allergy: New Study Identifies Trigger Proteins
Breakthrough in Barley Research: Scientists Precisely Measure Allergy-triggering Proteins, Paving teh Way for More Tolerable Foods
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New method allows for identification of low-ATI barley varieties, offering hope for individuals with food sensitivities.
Biology has achieved a meaningful milestone with the precise measurement of amylase/trypsin-inhibitors (ATIs) in barley, proteins known to provoke immune responses in sensitive individuals. This groundbreaking research, detailed in a recent news release, establishes a crucial foundation for developing barley varieties with reduced ATI content, thereby enhancing the tolerability of barley-based foods for those with dietary sensitivities.”until now, we knew very little about the occurrence of ATIs in barley,” stated Scherf, who leads the Food Biopolymer Chemistry research group at the Technical University of Munich. “Our method now provides reliable data on the barley-specific ATI composition for the first time.”
The research team employed a newly developed targeted LC-MS/MS method, coupled with stable isotope dilution analysis, to meticulously examine 181 barley accessions sourced from across the globe.This diverse collection included 113 two-row and 68 six-row types, ensuring a broad representation of genetic diversity for the study.
Measuring What Matters: Quantifying ATI Levels in Barley
The researchers successfully quantified ten distinct ATI types across the analyzed samples.The total ATI levels varied from 1.1 to 5.2 milligrams per gram of flour, constituting between 0.7 and 3.6 percent of the total protein content. Notably, the study found no significant difference in ATI levels between two-row and six-row barley varieties.
“Now that we have a better understanding of the ATI composition in barley, we can specifically identify accessions with particularly low ATI content,” explained Sarah Joestl, the study’s first author and a PhD student in Scherf’s lab.”This is an important first step toward breeding more tolerable barley accessions.”
Joestl identified three promising six-row landraces from Eritrea, Greece, and ethiopia as potential candidates for future breeding programs due to their particularly low ATI content.
Implications for Food Intolerances and Non-Celiac Wheat sensitivity
ATIs are recognized as potential triggers for non-celiac wheat sensitivity, a condition characterized by symptoms such as gastrointestinal distress, headaches, and cognitive impairment frequently enough referred to as “brain fog.” These proteins are frequently considered alongside gluten and FODMAPs when evaluating food intolerances.
“Although it is still arduous to diagnose non-celiac wheat sensitivity, many sufferers report relief from symptoms when following a gluten-free or low-gluten diet,” commented Sabrina Geisslitz, a co-author of the study and a member of the same research group. This research offers a new avenue for understanding and potentially mitigating these symptoms.
Barley Beyond Beer: Expanding Culinary Horizons
Barley stands as one of the world’s leading cereals, with an estimated harvest of approximately 142 million tons for the 2023-24 season. While a significant portion of barley in Europe is utilized in beer production or as livestock feed, it’s application in human foods is steadily growing.It is increasingly found in cereals, breads, and plant-based meat alternatives.
As Scherf’s team continues their vital research, their next phase involves analyzing processed barley foods for their ATI content. This future work holds the potential to yield more digestible options for consumers who are sensitive to barley-based ingredients, broadening the appeal and accessibility of this versatile grain.
The complete findings of this study, titled “Quantitation of amylase/trypsin inhibitors in barley using targeted LC-MS/MS,” are published in the esteemed journal Food Research international.