Isolation of tryptophan as an inhibitor of ovalbumin permeation and analysis of its suppressive effect on oral sensitization.

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概要

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• Tryptophan was isolated from rat feces as an active compound against ovalbumin permeation in an in vitro Caco-2 cell model. Tryptophan dose-dependently inhibited ovalbumin permeation with accompanying increase in transepithelial electric resistance, and its inhibitory activity reached a plateau at 10 mM. Brown Norway rats were sensitized by intragastric administration of ovalbumin together with or without tryptophan. Antibody levels specific to ovalbumin in the sera and proliferative responses of spleen mononuclear cells to ovalbumin were significantly lower in rats administered ovalbumin plus tryptophan than those administered ovalbumin alone. These results suggest that tryptophan suppresses oral sensitization to ovalbumin, probably via suppression of ovalbumin absorption from the intestinal tract.

• 日本農芸化学会 (Japan Society for Bioscience, Biotechnology, and Agrochemistry)の論文
• 2004-01-23

著者

• Sonoyama K

  Hokkaido Univ. Sapporo Jpn

• Sonoyama Kei

  Graduate School Of Agriculture Hokkaido University

• WATANABE Jun

  Graduate School of Agriculture, Hokkaido University

• FUKUMOTO Kyoko

  Graduate School of Agriculture, Hokkaido University

• FUKUSHI Eri

  Graduate School of Agriculture, Hokkaido University

• KAWABATA Jun

  Graduate School of Agriculture, Hokkaido University

• Kawabata J

  Hokkaido Univ. Sapporo Jpn

• Kawabata Jun

  Lab. Of Food Biochemistry Div. Of Applied Bioscience Graduate School Of Agriculture Hokkaido Univ.

• Kawabata Jun

  Graduate School Of Agriculture Hokkaido University

• Kawabata Jun

  Bioscience And Chemistry Faculty Of Agriculture Hokkaido University

• Fukushi E

  Graduate School Of Agriculture Hokkaido University

• Fukushi Eri

  Graduate School Of Agriculture Hokkaido University

• Watanabe J

  Food Function Division National Food Research Institute

• Fukumoto Kyoko

  Graduate School Of Agriculture Hokkaido University

• Kawabata Jun

  Laboratory Of Food Biochemistry Division Of Applied Bioscience Graduate School Of Agriculture Hokkai

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