Effect of enzymatic modification of dietary wheat flour for reducing its allergenicity on oral sensitization to and intestinal absorption of ovalbumin |
| |
Authors: | Saito Ryo Yamaguchi Natsu Sonoyama Kei Kawabata Jun |
| |
Institution: | Laboratory of Food Biochemistry, Division of Applied Bioscience, Graduate School of Agriculture, Hokkaido University, Saporo, Japan. |
| |
Abstract: | Increase in plasma immunoglobulin G specific to orally administered ovalbumin in Brown Norway rats was retarded by feeding enzyme-treated wheat flour when compared with untreated flour. Because plasma ovalbumin concentrations after feeding ovalbumin tended to be lower in mice fed enzyme-treated flour than in those fed untreated flour, suppression of ovalbumin absorption may be relevant to retarded sensitization observed in rats. |
| |
Keywords: | |
本文献已被 PubMed 等数据库收录! |
|