Reply to Comment on Huang, X., et al. “Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory Activity”. Foods 2020, 9, 943

Foods (Oct 2020)

Affiliations

Xin Huang: Department of Food and Nutrition, Faculty of Agriculture and Forestry, University of Helsinki, PL 66, FI-00014 Helsinki, Finland
Michael Gänzle: Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada
Jussi Loponen: Fazer lab, Fazer Group, 01230 Vantaa, Finland
Detlef Schuppan: Institute of Translational Immunology and Research Center for Immunotherapy, University Medical Center, Johannes Gutenberg University, 55131 Mainz, Germany

Abstract

We thank Dr [...]