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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概要
- 論文の詳細を見る
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.
- 社団法人日本農芸化学会の論文
- 2003-11-23
著者
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Sonoyama K
Hokkaido Univ. Sapporo Jpn
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Sonoyama Kei
Graduate School Of Agriculture Hokkaido University
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Sonoyama Kei
Laboratory Of Food Biochemistry Division Of Applied Bioscience Graduate School Of Agriculture Hokkai
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Sonoyama Kei
Laboratory Of Food Biochemistry Department Of Bioscience And Chemistry Faculty Of Agriculture Hokkai
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Saito Ryo
Laboratory Of Food Biochemistry Division Of Applied Bioscience Graduate School Of Agriculture Hokkai
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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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Kawabata Jun
Laboratory Of Food Biochemistry Division Of Applied Bioscience Graduate School Of Agriculture Hokkai
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YAMAGUCHI Natsu
Laboratory of Food Biochemistry, Division of Applied Bioscience, Graduate School of Agriculture, Hok
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Kawabata Jun
Bioscience And Chemistry Faculty Of Agriculture Hokkaido University
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Saito Ryuichiro
Laboratory Of Plant Pathology And Biotechnology Faculty Of Agriculture Kinki University
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Kawabata Jun
Laboratory Of Food Biochemistry Division Of Applied Bioscience Graduate School Of Agriculture Hokkai
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Yamaguchi Natsu
Laboratory Of Food Biochemistry Division Of Applied Bioscience Graduate School Of Agriculture Hokkai
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