Reply to 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):1405. doi: 10.3390/foods9101405.

Authors

Xin Huang¹, Michael Gänzle², Jussi Loponen³, Detlef Schuppan⁴

Affiliations

¹ Department of Food and Nutrition, Faculty of Agriculture and Forestry, University of Helsinki, PL 66, FI-00014 Helsinki, Finland.
² Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada.
³ Fazer lab, Fazer Group, 01230 Vantaa, Finland.
⁴ Institute of Translational Immunology and Research Center for Immunotherapy, University Medical Center, Johannes Gutenberg University, 55131 Mainz, Germany.

Abstract

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