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Enzymatic treatment of wheat flour to regulate wheat-sensitive allergy and the fabrication of hypoallergenic wheat products






Recent Research Developments in Agricultural and Biological Chemistry 1: 83-99

Enzymatic treatment of wheat flour to regulate wheat-sensitive allergy and the fabrication of hypoallergenic wheat products

The authors summarise their own research into identification of wheat allergens and discuss the technology applied to production of hypoallergenic wheat products.


Accession: 003127072



Related references

Watanabe, M.; Suzuki, T.; Ikezawa, Z.; Arai, S., 1994: Controlled enzymatic treatment of wheat proteins for production of hypoallergenic flour. Both salt-soluble and salt-insoluble fractions of wheat flour have allergenicity, but their treatment with actinase, collagenase, and transglutaminase produced hypoallergenic flour. In detail, hard flour and soft flour were mixed with water contai...

Tanabe, S.; Watanabe, J., 2006: The production of hypoallergenic wheat flour for wheat-allergic patients. This chapter describes the following: symptoms of the adverse reactions to wheat flour (coeliac disease, baker's asthma, atopic dermatitis, food-dependent exercise-induced anaphylaxis), identification of wheat allergens (gluten fraction, albu...

Watanabe, J.; Tanabe, S.; Watanabe, M.; Shinmoto, H.; Sonoyama, K., 2005: The production of hypoallergenic wheat flour and the analysis of its allergy suppressive effects. We propose a novel method to produce hypoallergenic wheat flour suitable for patients allergic to wheat by using enzymatic fragmentation with cellulase and actinase. The hypoallergenic flour displayed potent inhibitory activity against allergen ab...

Watanabe, J.; Tanabe, S.; Watanabe, M.; Shinmoto, H.; Sonoyama, K., 2004: The production of hypoallergenic wheat flour and the analysis of its allergy suppressive effects. We propose a novel method to produce hypoallergenic wheat flour suitable for patients allergic to wheat by using enzymatic fragmentation with cellulase and actinase. The hypoallergenic flour displayed potent inhibitory activity against allergen ab...

Illman, R.J.; Storer, G.B.; Topping, D.L., 1993: White wheat flour lowers plasma cholesterol and increases cecal steroids relative to whole wheat flour, wheat bran and wheat pollard in rats. Plasma cholesterol concentrations were significantly lower in rats fed a cholesterol-free diet containing white wheat flour than those fed the diet with whole wheat or wheat bran. Concentrations of total bile acids and neutral sterols in cecal dig...

Watanabe, M.; Ikezawa, Z.; Arai, S., 1994: Fabrication and quality evaluation of hypoallergenic wheat products. Hypoallergenic wheat products in the form of pasta-like noodles and bread were fabricated. Wheat flour was added with a 0.6-fold weight of water dissolving collagenase to obtain hypoallergenic flour batter. Methods for producing hypoallergenic pas...

Ikezawa, Z.; Tsubaki, K.; Yokota, S., 1994: Effect of hypoallergenic wheat (HAW-A1) on atopic dermatitis (AD) with wheat allergy, and its antigenic analysis using sera from patients with AD. Wheat allergy has been suggested to be played an important role in the development and exacerbation of the severe type of atopic dermatitis (AD) in some cases. In this paper, we fractionated wheat antigenic proteins to salt-soluble and salt-insolu...

Ikezawa, Z.; Miyakawa, K.; Suga, C.; Komatsu, H.; Sugiyama, A.; Tsubaki, K., 1993: Preparation of hypoallergenic wheat for patients with atopic dermatitis, who were suspected wheat allergy, and its clinical application. Journal of Investigative Dermatology 101(3): 449

Ikezawa, Z.; Tsubaki, K.; Yokota, S., 1994: Effect of hypoallergenic wheat on atopic dermatitis with wheat allergy, and its antigenic analysis using sera from patients with AD. Wheat allergy has been suggested to be played an important role in the development and exacerbation of the severe type of atopic dermatitis (AD) in some cases. In this paper, we fractionated wheat antigenic proteins to salt-soluble and salt-insolu...

Tesaki, S.; Watanabe, J.; Tanabe, S.; Sonoyama, K.; Fukushi, E.; Kawabata, J.; Watanabe, M., 2002: An active compound against allergen absorption in hypoallergenic wheat flour produced by enzymatic modification. Hypoallergenic wheat flour produced by modification with cellulase and actinase showed inhibitory activity against ovalbumin permeation in an in vitro model by using the Caco-2 cell monolayer. The activity was found in the cellulase preparation us...