Amylase/trypsin inhibitors (ATIs) levels in wheat event IND-ØØ412-7 are similar to non-transgenic wheat

Despite being a main protein supplier in the human diet, wheat proteins represent a health challenge for some people. Besides the well-known celiac disease caused by gluten proteins, there is an occupational illness known as baker´s asthma. Amylase/trypsin inhibitors (ATIs) have been reported to be the major group of wheat proteins responsible for bakers´ asthma. As part of the characterization of stress-tolerant (HB4^® technology) transgenic wheat (event IND-ØØ412-7, HB4 wheat), the level of the seven ATIs (0.28, 0.19 + 0.53, CM2, CM3, CM16, and CM17) was determined and compared to non-transgenic varieties. The materials tested in this study included the transgenic event in two different genetic backgrounds, their conventional counterparts (cv. Algarrobo and cv. Basilio), and five additional commercial varieties. Grain samples were obtained from field trials in Argentina in 2020 at six different locations. No significant differences were found in the ATIs levels between HB4 wheat and its isolines. ATIs levels in HB4 wheat were then analyzed within the natural variation given by the varieties and locations included in this study. Altogether, this study confirmed that ATIs levels, as previously reported for other allergens, are mainly affected by the genetic background and the environmental conditions, and that the ATIs levels measured in HB4 transgenic wheat are within the range of natural variability observed in the non-transgenic counterparts.