Comment on "Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory Activity". Foods 2020, 9, 943

Reijo Laatikainen

doi:10.3390/foods9101404

Comment on "Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory Activity". Foods 2020, 9, 943

Foods. 2020 Oct 3;9(10):1404. doi: 10.3390/foods9101404.

Author

Reijo Laatikainen^{1

2}

Affiliations

¹ Faculty of Medicine, Pharmacology, Medical Nutrition Physiology and Human Microbe Research Program, University of Helsinki, P.O. Box 63, FI-00014 Helsinki, Finland.
² Booston Oy Ltd., Viikinkaari 6, FI-00790 Helsinki, Finland.

Abstract

I read with great interest the article titled "Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory Activity" by Huang et al [...].