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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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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

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