Isolation and Characterization of a Novel Polysaccharide As a Possible Allergen Occurring in Wheat Flour
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概要
- 論文の詳細を見る
A new polysaccharide with a molecular weight of 5.0×10^4 was isolated as a possible wheat allergen from a water-soluble fraction of flour by affinity chromatography and gel filtration. The isolated polysaccharide was found to be a possible wheat allergen, as it bound specifically to IgE antibodies in the sera of patients allergic to the water-soluble fraction of flour. Chemically, the sugar moiety of the polysaccharide consisted of D-glucose and D-mannose with β-1,4-linkages in a molar ratio of 4.4 : 1. Since this mannoglucan is thought to be stable in our body, it would act as a remaining allergen to cause a long-lasting allergic reaction to wheat flour.
- 社団法人日本農芸化学会の論文
- 2000-08-23
著者
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ARAI Soichi
Department of Nutritional Science, Faculty of Applied Bioscience, Tokyo University of Agriculture
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Arai S
Tokyo Univ. Agriculture Tokyo Jpn
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Arai S
Graduate School Of Agricultural And Life Sciences The University Of Tokyo
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Arai S
Department Of Applied Biological Chemistry The University Of Tokyo
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Arai Soichi
Department Of Applied Biological Chemistry The University Of Tokyo
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Arai Soichi
Department Of Applied Biological Chemistry Division Of Agriculture And Agricultural Life Sciences Th
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Arai Soichi
Department Of Applied Biological Chemistry Division Of Agriculture And Agricultural Life Science The
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Arai Soichi
Department Of Agricultural Chemistry The University Of Tokyo
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WATANABE Jun
Graduate School of Agriculture, Hokkaido University
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FUKUSHI Eri
Graduate School of Agriculture, Hokkaido University
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KAWABATA Jun
Graduate School of Agriculture, Hokkaido University
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Kawabata J
Hokkaido Univ. Sapporo Jpn
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Kawabata Jun
Lab. Of Food Biochemistry Div. Of Applied Bioscience Graduate School Of Agriculture Hokkaido Univ.
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Kawabata Jun
Graduate School Of Agriculture Hokkaido University
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TANABE Soichi
Food Science Laboratory, Faculty of Education, Tokyo Gakugei University
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OYAMA Kazunobu
Graduate School of Agriculture, Hokkaido University
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NAKAJIMA Tasuku
Division of Life Science, Graduate School of Agricultural Science, Tohoku University
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WATANABE Michiko
Food Science Laboratory, Faculty of Education, Tokyo Gakugei University
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Watanabe M
Faculty Of Agriculture Tokyo University Of Agriculture And Technology
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Kawabata Jun
Bioscience And Chemistry Faculty Of Agriculture Hokkaido University
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田辺 創一
広島大学大学院生物圏科学
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Arai Soichi
Department Of Applied Biological Chemistry Graduate School Of Agricultural And Life Sciences The Uni
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Arai Soichi
Department Of Nutrition Tokyo University Of Agriculture
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Watanabe M
Department Of Health And Nutrition Takasaki University Of Health And Welfare
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Arai S
Laboratory Of Environmental Biochemistry Graduate School Of Pharmaceutical Sciences Osaka University
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Fukushi E
Graduate School Of Agriculture Hokkaido University
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Fukushi Eri
Graduate School Of Agriculture Hokkaido University
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Watanabe J
Food Function Division National Food Research Institute
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Tanabe Soichi
Food Science Laboratory Faculty Of Education Tokyo Gakugei University
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Oyama Kazunobu
Graduate School Of Agriculture Hokkaido University
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Watanabe M
Tokyo Univ. Agriculture And Technology Tokyo Jpn
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Nakajima Tasuku
Division Of Life Science Graduate School Of Agricultural Science Tohoku University
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田辺 創一
広島大学大学院生物圏科学研究科
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Tanabe Soichi
Graduate School Of Biosphere Sci. Hiroshima Univ.
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Kawabata Jun
Laboratory Of Food Biochemistry Division Of Applied Bioscience Graduate School Of Agriculture Hokkai
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Arai Soichi
Department Of Agricultural Chemistry Faculty Of Agriculture The University Of Tokyo
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Watanabe Michiko
Food Science Laboratory Faculty Of Education Tokyo Gakugei University
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ARAI Soichi
Department of Agricultural Chemicatry, The University of Tokyo
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