Methods for determination of bioactivity, removal, or inactivation cereal amylase trypsin inhibitors in cereals, flours and complex foods
AssigneeBeth Israel Deaconess Medical Center, Inc.
InventorDetlef SCHUPPAN
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Abstract
The present invention features methods of extracting amylase trypsin inhibitors (ATIs) from processed and unprocessed foodstuff, determining bioactivity of ATIs, qualifying the amount of ATIs in a foodstuff, and reducing the content of ATIs in a foodstuff.
Claims65
A method of reducing the ATI content of a foodstuff, said method comprising incubating said foodstuff in an extraction buffer for a duration sufficient to reduce the ATI content of said foodstuff by at least 50% followed by removing said extraction buffer from said foodstuff.
A method of extracting amylase trypsin inhibitors (ATIs) from a foodstuff, said method comprising:
- A. incubating said foodstuff with an extraction buffer in a mixture;
- B. centrifuging said mixture to form a pellet and supernatant;
- C. drying said supernatant;
- and
- D. reconstituting the dried supernatant in a reconstitution buffer;
- wherein extracted ATIs are present in said reconstitution buffer.
A method of determining the bioactivity of ATIs in a sample, said method comprising incubating ATI-reactive cells with an extract suspected of comprising ATIs and determining an ATI-response in said ATI-reactive cells, thereby determining the bioactivity of said ATIs in a sample.
A method of quantifying the amount of ATIs in a foodstuff, said method comprising:
- incubating said foodstuff in an extraction buffer thereby forming an extract;
- optionally incubating said extract with an alkylating agent;
- separating the ATIs from said extract;
- and
- quantifying said separated ATIs.
A method of reducing the reactivity of a foodstuff, said method comprising cultivating a cereal with oxidized glutathione (GSSG) and/or protein bound glutathione (PSSG).
A method of reducing the reactivity of a foodstuff, said method comprising cultivating a cereal with sulfur rich or sulfur depleted fertilizers.
A method of reducing the ATI content of a foodstuff, said method comprising fermenting said foodstuff with a bacteria with high disulfide reducing ability.
Dependencies are inferred from the claim text.