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

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 flou...

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Bibliographic Details
Published in:Bioscience, biotechnology, and biochemistry biotechnology, and biochemistry, 2003-11, Vol.67 (11), p.2483-2485
Main Authors: Saito, R. (Hokkaido Univ., Sapporo (Japan)), Yamaguchi, N, Sonoyama, K, Kawabata, J
Format: Article
Language:English
Subjects:
ALBUMINS
allergen absorption
ALLERGENS
Allergens - chemistry
Allergens - immunology
Amino Acid Sequence
Animals
Biological and medical sciences
DIETETIC FOODS
Flour
Fundamental and applied biological sciences. Psychology
Humans
HYPERSENSITIVITY
hypoallergenic flour
Immunization
Immunoglobulin G - blood
Intestinal Absorption - physiology
Mice
Mice, Inbred BALB C
oral sensitization
ovalbumin
Ovalbumin - blood
Ovalbumin - pharmacokinetics
Peptide Fragments - chemistry
Rats
Rats, Inbred BN
Triticum - immunology
WHEAT FLOUR
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Summary: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.
ISSN:0916-8451
1347-6947
DOI:10.1271/bbb.67.2483