Improvement of Digestibility, Reduction in Allergenicity, and Induction of Oral Tolerance of Wheat Gliadin by Deamidation
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概要
- 論文の詳細を見る
Wheat gliadin was deamidated by using a cation-exchange resin in the presence or absence of added cysteine, with the change in digestibility being measured. The allergenicity of the gliadin was evaluated by using sera from patients RAST-positive to wheat. Gliadin-specific IgE was measured after the gliadin had been orally administered to rats. The addition of cysteine before the treatment with a cation exchanger effectively increased the deamidation level of gliadin. Deamidated gliadin showed higher solubility than the undeamidated form. There was no difference in the peptic digestibility of the gliadin, whereas deamidation enhanced the pancreatic digestibility in vitro and the digestibility in the mouse stomach in vivo. Deamidation of gliadin reduced its reactivity toward the sera of patients with wheat allergy. Rats administered with deamidated gliadin showed suppressed elevation of the gliadin-specific IgE level.
- 社団法人 日本農芸化学会の論文
著者
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ARAI Soichi
Department of Nutritional Science, Faculty of Applied Bioscience, Tokyo University of Agriculture
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KUMAGAI Hitomi
Department of Chemistry and Life Science, Nihon University
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KUMAGAI Hitoshi
Department of Food Science and Nutrition, Kyoritsu Women’s University
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SAKURAI Hidetoshi
Department of Agricultural and Biological Chemistry, Nihon University
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Sakurai Hidetoshi
Department Of Chemistry And Life Science Nihon University
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IKEZAWA Zenro
Department of Dermatology, Yokohama City University, School of Medicine
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Kumagai Hitomi
Kyoritsu Women's Univ. Tokyo Jpn
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Suda Akihiro
Department of Agricultural and Biological Chemistry, Nihon University
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INOMATA Naoko
Department of Environmental Immuno-Dermatology, Yokohama City University School of Medicine
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Sakurai H
Nihon Univ. Fujisawa‐shi Jpn
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