Recognition of Native and/or Thermally Induced Denatured Forms of the Major Food Allergen, Ovomucoid, by Human IgE and Mouse Monoclonal IgG Antibodies
スポンサーリンク
概要
- 論文の詳細を見る
Human sera obtained from children with egg allergy reacted well with both native and heated ovomucoid (OM). Ovalbumin is present in egg white in a 5 times greater quantity than OM; however, it easily aggregates and becomes difficult to extract by heating. For accurate food allergen labeling of processed food, therefore, OM should be evaluated with the determination of egg white protein in consideration of heat denaturation. Three kinds of monoclonal antibodies and sandwich ELISA tests were established which are able to recognize the native and/or heat-denatured forms of OM. The usefulness of these characteristic mAbs and ELISA tests are discussed in relation to allergen labeling, monitoring food processing, and movement or change of dietary protein in vivo.
- 社団法人 日本農芸化学会の論文
- 2004-12-23
著者
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HIRATA Noriko
School of Pharmacy, Kinki University
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Kitabatake Naofumi
Research Institute Of Food Science Kyoto University
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Kitabatake Naofumi
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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NARITA Hiroshi
Department of Food Science, Kyoto Women's University
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Hirata N
School Of Pharmacy Kinki University
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Hirata Noriko
Department Of Pharmaceutical Sciences Kinki University
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Hirata N
3rd Section Of Research And Development Toyo Suisan Kaisha Ltd.
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HIROSE Junko
Department of Life Style Studies, School of Human Cultures, The University of Shiga Prefecture
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HIROSE Junko
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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KIMURA Akihiro
Itayado Clinic
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Kitabatake N
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Hirose Junko
Department Of Life Style Studies School Of Human Cultures The University Of Shiga Prefecture
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Narita Hiroshi
Department Of Food And Nutrition Kyoto Women's University
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