Allergenicity of Food Proteins Interacted with Oxidized Lipids in Soybean-sensitive Individuals(Food & Nutrition)
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概要
- 論文の詳細を見る
The allergenicity of proteins interacted with oxidized lipids was examined by enzyme-linked immunosorbent assay (ELISA) using sera from soybean-sensitive individuals. Though oxidized soybean oil did not show any allergenicity, the IgE titer of sera from soybean-sensitive patients was greatly increased when oxidized soybean oil was incubated with soybean 2S-globulin. The IgE titer of patient sera became higher when greater amounts of oxidized soybean oil were used. Little difference was noted in the ELISA value of protein interacted with oxidized soybean oil when soybean 2S-globulin was replaced by other food proteins. A similar tendency was noted when soybean oil was replaced by other vegetable oils or fatty acids. These results clearly show that proteins interacted with oxidized lipid are allergenic to soybean-sensitive patients.
- 社団法人日本農芸化学会の論文
- 1989-05-23
著者
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Nakamura Ryo
Department Of Applied Biological Sciences School Of Agricultural Sciences Nagoya University
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Torii Shinpei
Nagoya University College Of Medical Technology
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Nakamura Ryo
Department Of Food Science And Technology School Of Agriculture Nagoya University
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DOKE Shoko
Department of Food Science and Technology, School of Agriculture, Nagoya University
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Doke Shoko
Department Of Food Science And Technology School Of Agriculture Nagoya University
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Nakamura Ryo
Department Of Applied Biological Sciences School Of Agricultural Science Nagoya University
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