Chemical and Nutritional Properties of Hypoallergenic Wheat Flour
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概要
- 論文の詳細を見る
The chemical and nutritional properties were investigated of hypoallergenic wheat flour (HWF) prepared by the cellulase-actinase treatment. HWF was composed mainly of oligopeptides and free amino acids, and its average molecular weight was lower than 1,000. Feeding tests on rats showed that, with respect to the PER, GOT and GPT activities and other nutritional indices, the HWF diet was almost equivalent to the control diet which had been prepared from normal wheat flour (NWF). No abnormality was apparent in the main organs after the HWF diet had been fed for 3 weeks. The small intestinal absorption of the HWF diet was found normal by measuring the free amino acid concentration in the intestinal tract and in the portal vein plasma. These data suggest that the absorption of amino acids from the HWF diet was comparable with or more efficient than that from a simulated free amino acid diet.
- 社団法人日本農芸化学会の論文
- 2001-03-23
著者
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ARAI Soichi
Department of Nutritional Science, Faculty of Applied Bioscience, Tokyo University of Agriculture
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TOKUE Chiyoko
Department of Nutritional Science, Faculty of Applied Bio-Science, Tokyo University of Agriculture
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Tokue C
Tokyo Univ. Agriculture Tokyo Jpn
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Tokue Chiyoko
Department Of Nutritional Science Faculty Of Applied Bio-science Junior College Of Tokyo University
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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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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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Arai S
Laboratory Of Environmental Biochemistry Graduate School Of Pharmaceutical Sciences Osaka University
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Kimura H
Kagawa Nutrition University
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MORIYAMA Megumi
Department of Nutritional Science, Faculty of Applied Bioscience, Tokyo University of Agriculture
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OGIWARA Hideko
Kagawa Nutrition University
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KIMURA Hiroko
Kagawa Nutrition University
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Arai Soichi
Department Of Agricultural Chemistry Faculty Of Agriculture The University Of Tokyo
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Moriyama Megumi
Department Of Nutritional Science Faculty Of Applied Bioscience Tokyo University Of Agriculture
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Moriyama Megumi
Department Of French Literature Graduate School Of Keio University
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ARAI Soichi
Department of Agricultural Chemicatry, The University of Tokyo
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KIMURA Hiroko
Kagawa Nutrition Collage
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