If you’ve ever cut out gluten to calm your stomach and still felt off, barley might be part of the problem.
Scientists at the Leibniz Institute for Food Systems Biology in Germany have taken a big step toward understanding why. They’ve precisely measured a group of barley proteins called amylase/trypsin-inhibitors (ATIs), natural compounds that can trigger immune reactions and may contribute to symptoms like bloating, diarrhea, headaches or even “brain fog” in some people.
ATIs are best known in wheat, where they’re considered a possible factor in non-celiac wheat sensitivity, a condition that affects up to 6% of people in Western countries. But barley, used in everything from beer and breads to cereals and plant-based meat products, has flown under the radar until now.
“Until now, we knew very little about the occurrence of ATIs in barley,” said lead researcher Prof. Dr. Katharina Scherf. “Our method now provides reliable data on the barley-specific ATI composition for the first time.”
By analyzing more than 180 barley varieties from around the world, the team found that some types, particularly older varieties from Eritrea, Greece and Ethiopia, have much lower levels of these proteins. That discovery could pave the way for breeding barley that’s easier on the digestive system, offering hope for people with sensitivities who still want to enjoy barley-based foods.
Barley is one of the world’s most widely grown grains, used in beer, animal feed and increasingly in breakfast cereals, baked goods and meat alternatives. Pinpointing which varieties naturally have fewer ATIs is a crucial first step toward creating foods that are more tolerable for people with gut sensitivities or inflammatory conditions.
This study, published in Food Research International, was co-funded by the European Union. The authors noted that the views expressed do not necessarily reflect those of the European Union or the European Research Council Executive Agency.