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Researchers develop new measurement method and analyze over 180 barley accessions from around the world
Amylase/trypsin-inhibitors (ATIs) are proteins that can trigger immune reactions in the human body. They are best known from wheat, where they are considered a possible trigger of non-celiac wheat sensitivity. An international research team led by Katharina Scherf from the Leibniz Institute for Food Systems Biology at the Technical University of Munich has now succeeded for the first time in precisely measuring these proteins in barley. The results could open up new avenues for the development of more tolerable foods.
For their study, the researchers analyzed 181 different barley accessions from around the world. Among the accessions were 113 two-row and 68 six-row types with different genetic backgrounds. Although two-row accessions only form one grain per node in the ear, this grain is particularly strong and rich in starch, making it especially suitable for beer production. In contrast, multi-row barley accessions develop three grains per node. These are slightly weaker developed and are mainly used as animal feed.
Using a specially developed analysis method, Katharina Scherf and her team were able to clearly identify and quantify ten barley-specific ATI types for the first time. “Until now, we knew very little about the occurrence of ATIs in barley. Our method now provides reliable data on the barley-specific ATI composition for the first time,” reports principal investigator Katharina Scherf.
As her research team shows, the total ATI content of the samples examined varied between 1.1 and 5.2 milligrams per gram of flour, which corresponds to 0.7–3.6 percent of the total protein content. Interestingly, the number of rows of barley did not significantly influence the ATI content.
Relevance for people with intolerances
The findings are particularly relevant for people with food intolerances. Alongside gluten and so-called FODMAPs, ATIs are considered possible triggers of symptoms such as diarrhea, flatulence, headaches, or “brain fog.” Sabrina Geisslitz, co-author from the Leibniz Institute, adds: “Although it is still difficult to diagnose non-celiac wheat sensitivity, many sufferers report relief from symptoms when following a gluten-free or low-gluten diet.”
“Now that we have a better understanding of the ATI composition in barley, we can specifically identify accessions with particularly low ATI content. This is an important first step toward breeding more tolerable barley accessions,” explains Sarah Joestl, first author of the study and PhD student of Katharina Scherf. Three six-row landraces originating in Eritrea, Greece, and Ethiopia, which had very low ATI levels, are particularly promising.
Barley—more than just a base for beer
Barley is one of the world's most important cereals after corn, wheat, and rice. Around 142 million tons were harvested in the 2023/24 harvest year alone. In Europe, it is mainly used for animal feed and beer production, but increasingly also as an ingredient in breakfast cereals, baked goods, and plant-based meat alternatives.
In future studies, the researchers therefore want to investigate the ATI content in processed barley products. The aim is to improve the tolerability of these products, especially for sensitive people with allergies or chronic inflammatory diseases.
Publication: Joestl, S., Alomari, D.Z., Alqudah, A.M., Börner, A., Geisslitz, S., and Scherf, K.A. (2025). Quantitation of amylase/trypsin inhibitors in barley using targeted LC-MS/MS. Food Res Int, 116910. 10.1016/j.foodres.2025.116910. https://doi.org/10.1016/j.foodres.2025.116910
Funding: Co-funded by the European Union (ERC, GLUTENOMICS, 101040437). However, the views and opinions expressed are those of the authors and do not necessarily reflect those of the European Union or the European Research Council Executive Agency. Neither the European Union nor the funding authority can be held responsible for this.
More Information:
An accession is a single, clearly identified plant variety that is collected, described, and preserved for research or breeding purposes. Each accession may be genetically different, e.g., from a specific region, with special resistance characteristics, yield potential, or taste.
Amylase/trypsin-inhibitors (ATIs) are naturally occurring proteins found in the endosperm, the nutrient storage tissue of grains. They may be involved in grain maturation and carbohydrate storage. They also act as protection against parasites and pathogens by inhibiting the digestive enzymes alpha-amylase and/or trypsin.
FODMAPs are certain types of carbohydrates found in many foods that can cause digestive problems such as bloating, abdominal pain, and diarrhea in some people. FODMAP stands for fermentable oligosaccharides, disaccharides, monosaccharides, and polyols. These are types of sugars and sugar alcohols. Foods high in FODMAPs include grains such as wheat, dairy products, certain fruits and vegetables, and legumes.
The prevalence of non-celiac wheat sensitivity varies between 0.6 and 6 percent in the Western population.
Grains such as corn, wheat, rice, and barley are important staple foods worldwide, accounting for over 60 percent of global food consumption. Barley was one of the first grains to be domesticated and is grown worldwide due to its adaptability to different climates and geographical areas.
Analysis methods: The research team developed its own liquid chromatography-tandem mass spectrometry method for its analyses and combined it with stable isotope dilution analysis.
The barley samples examined in the study were provided by the Leibniz Institute of Plant Genetics and Crop Plant Research.
Contact:
Scientific Contact:
Prof. Dr. Katharina Scherf
Head of the Food Biopolymer Chemistry research group
Leibniz Institute for Food Systems Biology
at the Technical University of Munich (Leibniz-LSB@TUM)
Lise-Meitner-Str. 34
85354 Freising
Tel.: +49 8161 71-2719
Email: k.scherf.leibniz-lsb@tum.de
Dr. Sabrina Geisslitz
Food Biopolymer Chemistry research group at Leibniz-LSB@TUM
Tel.: +49 8161 71-2975
Email: s.geisslitz.leibniz-lsb@tum.de
Press contact at Leibniz-LSB@TUM:
Dr. Gisela Olias
Knowledge Transfer, Press and Public Relations
Tel.: +49 8161 71-2980
Email: g.olias.leibniz-lsb@tum.de
https://www.leibniz-lsb.de
Information About the Institute:
The Leibniz Institute for Food Systems Biology at the Technical University of Munich (Leibniz-LSB@TUM) comprises a new, unique research profile at the interface of Food Chemistry & Biology, Chemosensors & Technology, and Bioinformatics & Machine Learning. As this profile has grown far beyond the previous core discipline of classical food chemistry, the institute spearheads the development of a food systems biology. Its aim is to develop new approaches for the sustainable production of sufficient quantities of food whose biologically active effector molecule profiles are geared to health and nutritional needs, but also to the sensory preferences of consumers. To do so, the institute explores the complex networks of sensorically relevant effector molecules along the entire food production chain with a focus on making their effects systemically understandable and predictable in the long term.
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Prof. Dr. Katharina Scherf
Head of the Food Biopolymer Chemistry research group
Leibniz Institute for Food Systems Biology
at the Technical University of Munich (Leibniz-LSB@TUM)
Lise-Meitner-Str. 34
85354 Freising
Tel.: +49 8161 71-2719
Email: k.scherf.leibniz-lsb@tum.de
Dr. Sabrina Geisslitz
Food Biopolymer Chemistry research group at Leibniz-LSB@TUM
Tel.: +49 8161 71-2975
Email: s.geisslitz.leibniz-lsb@tum.de
Joestl, S., Alomari, D.Z., Alqudah, A.M., Börner, A., Geisslitz, S., and Scherf, K.A. (2025). Quantitation of amylase/trypsin inhibitors in barley using targeted LC-MS/MS. Food Res Int, 116910. 10.1016/j.foodres.2025.116910. https://doi.org/10.1016/j.foodres.2025.116910
https://www.leibniz-lsb.de/institut/mitarbeiterinnen/erc-starting-grant-prof-dr-... GLUTENOMICS - Tracking gluten immunoreactive peptides from the grain to the gut and beyond
Barley
Quelle: Prof. Dr. Katharina Scherf
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