IgE-binding Abilities of Pentapeptides, QQPFP and PQQPF, in Wheat Gliadin

スポンサーリンク

概要

• 論文の詳細を見る

• Wheat gliadin is known mainly as the causative substance for enteropathy accompanied by diarrhea (celiac disease) and food-dependent exercise-induced anaphylaxis However, little is known in regards to the allergenicity of gliadin in atopic dermatitis In this study, the allergenicity of gliadin was demonstrated using sera of wheat-allergic patients with atopic dermatitis Since there are many repeated sequences in gliadin, peptides containing each motif were synthesized to evaluate their IgE-binding abilities As a result, QQPFP and PQQPF were found to be epitopes (minimum structures for the IgE-binding) Gliadin might crosslink patient's IgE-antibodies via these epitopes and trigger subsequent allergic reactions

• 日本ビタミン学会の論文

著者

• TANABE Soichi

  Faculty of Applied Biological Science, Hiroshima University

• Tanabe Soichi

  Faculty Of Education Tokyo Gakugei University

関連論文

• An Active Compound against Allergen Absorption in Hypoallergenic Wheat Flour Produced by Enzymatic Modification(Food & Nutrition Science)
• IgE-reactive 60 kDa glycoprotein occurring in wheat flour
• Consumption of hypoallergenic flour prevents gluten-induced airway inflammation in Brown Norway rats.
• Novel method for producing hypoallergenic wheat flour by enzymatic fragmentation of the constituent allergens and its application to food processing
• Primary Screening of Relatively Less Allergenic Wheat Varieties
• IgE-binding Abilities of Pentapeptides, QQPFP and PQQPF, in Wheat Gliadin

スポンサーリンク