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Consumption of hypoallergenic flour prevents gluten-induced airway inflammation in Brown Norway rats.

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Title: Consumption of hypoallergenic flour prevents gluten-induced airway inflammation in Brown Norway rats.
Authors: Watanabe, Jun Browse this author
Tanabe, Soichi Browse this author
Watanabe, Michiko Browse this author
Kasai, Takanori Browse this author
Sonoyama, Kei Browse this author →KAKEN DB
Keywords: hypoallergenic flour
wheat-specific allergy
allergy prevention
Brown Norway rats
IgE
Issue Date: Aug-2001
Publisher: 日本農芸化学会
Journal Title: Bioscience Biotechnology and Biochemistry
Volume: 65
Issue: 8
Start Page: 1729
End Page: 1735
Publisher DOI: 10.1271/bbb.65.1729
PMID: 11577710
Abstract: Brown Norway rats were immunized with gluten, and then fed a diet containing hypoallergenic fluor or an amino acid mixture. The rats were then made to inhale a solubilized gluten to induce gluten-specific bronchial asthma. The antibody levels in the serum of rats were measured by ELISA, and cell counts were done on cytospin preparations of bronchoalveolar lavage fluid. Body weight was decreased after allergen challenge in rats fed the amino acid mixture but not in rats fed the hypoallergenic flour. Antibody levels in the serum were significantly lower in rats fed hypoallergenic flour than in those fed the amino acid mixture. Differential cell counts in the bronchoalveolar lavage fluid showed that the numbers of eosinophils, lymphocytes, and neutrophils were significantly lower in rats fed the hypoallergenic flour than in those fed the amino acid mixture. These results suggest that hypoallergenic flour actively suppresses the allergic reactions, probably by inducing oral tolerance.
Relation: http://www.jstage.jst.go.jp/
Type: article
URI: http://hdl.handle.net/2115/14854
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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