A study found that pectin and amylase/trypsin inhibitor protein (ATI) were detected in gluten free eoe beer brewed with barley, which may cause digestive symptoms in sensitive populations.
This study, published in the Journal of Food Composition and Analysis, suggests that a new type of barley beer that has undergone gluten free treatment still contains pectin and ATI, which may cause digestive symptoms.
Due to the growing demand for gluten free products, the brewing industry has been developing new beer products made from gluten free barley. However, removing gluten does not necessarily mean removing all other ingredients that may cause digestive discomfort.
The research team analyzed 60 types of Spanish beer, regardless of whether they contain gluten or not. This study focuses on two molecules found in grains: fructan and ATI.
Fructan is a complex carbohydrate found in various plants, which has energy storage functions and benefits such as prebiotics. However, for sensitive individuals, pectin may cause bloating, bloating, and abdominal pain.
ATI is a protein that protects plants from pests, but in the human body, they can activate the innate immune system.
The study found no significant difference in the content of pectin and ATI between gluten containing beer and gluten free beer. The presence of these ingredients may explain why some people still feel uncomfortable even when choosing gluten free products.
The researchers emphasize that this study provides a new perspective on the symptoms that occur after drinking gluten free beer.
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