Yeast Thioredoxin-Enriched Extracts for Mitigating the Allergenicity of Foods
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概要
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Thioredoxin (TRX) catalyzes the reduction of disulfide bonds in proteins via the NADPH-dependent thioredoxin reductase system. Reducing the disulfide bonds of allergenic proteins in food by TRX lowers the allergenicity. We established in this study a method to prepare TRX-enriched extracts from the edible yeast, Saccharomyces cerevisiae, on a large and practical scale, with the objective of developing TRX-containing functional foods to mitigate food allergy. Treating with the yeast TRX-enriched extracts together with NADPH and yeast thioredoxin reductase enhanced the pepsin cleavage of β-lactoglobulin and ovomucoid (OM). We also examined whether yeast TRX can mitigate the allergenicity of OM by conducting immediate allergy tests on guinea pigs. The treatment with TRX reduced the anaphylactic symptoms induced by OM in these tests. These results indicate that yeast TRX was beneficial against food allergy, raising the possibility that yeast TRX-enriched extracts can be applied to food materials for mitigating food allergy.
- 社団法人 日本農芸化学会の論文
著者
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Yodoi Junji
Department Of Biological Responses Institute For Virus Research Kyoto University
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Masutani Hiroshi
Department Of Biological Responses Institute For Virus Research Kyoto University
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Nakamura Hajime
Department Of Biological Responses Institute For Virus Research Kyoto University
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Yasuda Hisataka
Nagahama Institute For Biochemical Science Oriental Yeast Co. Ltd.
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TAKETANI Yukiko
Nagahama Institute for Biochemical Science, Oriental Yeast Co., Ltd.
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KINUGASA Kimihiro
Nagahama Institute for Biochemical Science, Oriental Yeast Co., Ltd.
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FURUKAWA Shuhei
Nagahama Institute for Biochemical Science, Oriental Yeast Co., Ltd.
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OTSUKI Ryoko
Department of Biological Responses, Institute for Virus Research, Kyoto University
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FUJITA Tuyosi
Nagahama Institute for Biochemical Science, Oriental Yeast Co., Ltd.
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KANZAKI Ken
Nagahama Institute for Biochemical Science, Oriental Yeast Co., Ltd.
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