An Active Compound against Allergen Absorption in Hypoallergenic Wheat Flour Produced by Enzymatic Modification
An Active Compound against Allergen Absorption in Hypoallergenic Wheat Flour Produced by Enzymatic Modification
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酶改性生产的低过敏小麦粉中抗过敏原吸收的活性化合物
DOI：
10.1271/bbb.66.1930
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发表时间：
2002
期刊：
影响因子：
--
通讯作者：
Michiko Watanabe
中科院分区：
文献类型：
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作者：
S. Tesaki;J. Watanabe;S. Tanabe;K. Sonoyama;E. Fukushi;J. Kawabata;Michiko Watanabe
用纤维素酶和放线菌素酶改性的低过敏性小麦粉在体外模型中使用Caco-2细胞单层显示出对卵清蛋白渗透的抑制活性。在用于生产面粉的纤维素酶制剂中发现了该活性。通过HPLC分离得到一个活性化合物，并通过1H-NMR数据和Edman降解鉴定为Trp-Ser-Asn-Ser-Gly-Asn-Phe-Val-Gly-Gly-Lys。十一肽、一些具有N-末端序列的寡肽和Trp乙酯在10-7 M下显示活性，乙酰基Trp在10-2 M下显示活性。这些数据表明，没有游离羧基的Trp残基将需要通过肠道的卵清蛋白吸收的抑制活性。
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 used for producing the flour. An active compound was isolated by HPLC and identified as Trp-Ser-Asn-Ser-Gly-Asn-Phe-Val-Gly-Gly-Lys by 1H-NMR data and Edman degradation. The undecapeptide, some oligopeptides with the N-terminal sequences and Trp ethyl ester showed activity at 10-7 M, acetyl Trp being active at 10-2 M. These data suggest that the Trp residue without a free carboxyl group would be required for the inhibitory activity of ovalbumin absorption through the intestinal tract.