Amylase and protease inhibitors are non‑enzymatic plant proteins found mainly in seeds, grains and legumes. Common examples include wheat amylase‑trypsin inhibitors (ATIs) and seed protease inhibitors such as Kunitz and Bowman‑Birk families. Biochemically they bind to digestive enzymes, reducing enzyme activity and altering how carbohydrates and proteins are broken down. These proteins were first described as anti‑nutritional factors in agricultural research and later studied for their effects on digestion and immune signaling. Laboratory studies have shown that some inhibitors can engage innate immune receptors and influence mucosal responses; clinically, antibody responses to these proteins are used as markers of exposure and immune recognition rather than standalone disease indicators.

Elevated antibody responses (IgA or IgG) to amylase/protease inhibitors may indicate prior or ongoing immune recognition of those food proteins and greater mucosal or systemic exposure. IgA-dominant patterns point toward mucosal (gut) immune activity, while IgG elevations suggest broader systemic immune engagement. These patterns can associate with symptoms related to digestion, bloating, or inflammatory signaling in some individuals but require correlation with other panel results and clinical history. Low or absent antibody responses generally indicate little immune recognition or limited recent exposure to those specific inhibitors. Low levels do not rule out non‑immune effects of the inhibitors (for example, direct enzyme inhibition) and should be interpreted in the context of the full Food Zoomer profile and symptom patterns.

This marker is included because amylase and protease inhibitors can both reduce digestive enzyme activity and trigger immune recognition. Food Zoomer measures IgA and IgG to these proteins to help distinguish mucosal versus systemic reactivity and to identify whether enzyme‑inhibiting food proteins cluster with other reactive domains, aiding personalized nutrition planning.