Effect of enzymatic modification of dietary wheat flour for reducing its allergenicity on oral sensitization to and intestinal absorption of ovalbumin


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Please use this identifier to cite or link to this item:http://hdl.handle.net/2115/14849

Title:	Effect of enzymatic modification of dietary wheat flour for reducing its allergenicity on oral sensitization to and intestinal absorption of ovalbumin
Authors:	Saito, Ryo Browse this author
	Yamaguchi, Natsu Browse this author
	Sonoyama, Kei Browse this author →KAKEN DB
	Kawabata, Jun Browse this author →KAKEN DB
Keywords:	hypoallergenic flour
	ovalbumin
	allergen absorption
	oral sensitization
Issue Date:	Nov-2003
Publisher:	日本農芸化学会
Journal Title:	Bioscience Biotechnology and Biochemistry
Volume:	67
Issue:	11
Start Page:	2483
End Page:	2485
Publisher DOI:	10.1271/bbb.67.2483
PMID:	14646216
Abstract:	Increase in plasma immunoglobulin G specific to orally administered ovalbumin in Brown Norway rats was retarded by feeding enzyme-treated wheat flour when compared with untreated flour. Because plasma ovalbumin concentrations after feeding ovalbumin tended to be lower in mice fed enzyme-treated flour than in those fed untreated flour, suppression of ovalbumin absorption may be relevant to retarded sensitization observed in rats.
Relation:	http://www.jstage.jst.go.jp/
Type:	article
URI:	http://hdl.handle.net/2115/14849
Appears in Collections:	農学院・農学研究院 (Graduate School of Agriculture / Faculty of Agriculture) > 雑誌発表論文等 (Peer-reviewed Journal Articles, etc)

Submitter: 園山慶

OAI-PMH ( junii2 , jpcoar_1.0 )

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