Protein in wheat poses a potential risk of activating inflammatory processes in chronic diseases such as multiple sclerosis, asthma and rheumatoid arthritis . Researchers have found that protein can also contribute to the development of gluten sensitivity .
Wheat has become a major ingredient in our diet and is widely used in processed foods. A group of proteins contained in it - amylase-trypsin inhibitors , trigger an immune response in the gut, which can spread to other tissues in the body.
Amylase-trypsin inhibitors are plant proteins that suppress the enzymes of some parasites in wheat. Proteins also play an important role in the metabolic processes that occur during seed development.
Numerous studies in the field have focused on the effect of gluten on digestive processes. The aim of the study's lead researcher, Prof. Detlev Shupan of the Johannes Gutenberg University in Germany, and his team was to investigate the role of amylase-trypsin inhibitors beyond digestion .
This group of proteins makes up a small part of the total amount of protein in wheat - about 4%. However, the immune response they elicit significantly affects the lymph nodes, kidneys , spleen and brain among some, causing inflammation.
There is evidence that amylase-trypsin inhibitors may exacerbate the symptoms of diseases such as rheumatoid arthritis, multiple sclerosis, asthma , lupus, non-alcoholic fatty liver, and inflammatory bowel disease .
Prof. Shupan adds that the mentioned group of proteins in wheat , which also contain gluten, activates specific cells of the immune system in the intestines and other tissues. Thus, proteins have the potential to worsen the symptoms of pre-existing inflammatory diseases.
The results were presented during the Week of the European Gastroenterology Association 2016, which takes place in Vienna, Austria.