Effect of Enzymatic Modification of Dietary Wheat Flour for Reducing Its Allergenicity on Oral Sensitization to and Intestinal Absorption of Ovalbumin
Effect of Enzymatic Modification of Dietary Wheat Flour for Reducing Its Allergenicity on Oral Sensitization to and Intestinal Absorption of Ovalbumin
复制标题
膳食小麦粉酶改性降低其致敏性对卵清蛋白口服致敏和肠道吸收的影响
DOI：
10.1271/bbb.67.2483
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发表时间：
2003
期刊：
影响因子：
--
通讯作者：
J. Kawabata
中科院分区：
文献类型：
--
作者：
Ryou Saito;Natsu Yamaguchi;K. Sonoyama;J. Kawabata
与未经处理的面粉相比，饲喂经过酶处理的小麦面粉可延缓 Brown挪威大鼠口服卵清蛋白特异性血浆免疫球蛋白 G 的增加。由于饲喂酶处理面粉的小鼠在饲喂卵清蛋白后血浆卵清蛋白浓度往往低于饲喂未处理面粉的小鼠，因此卵清蛋白吸收的抑制可能与在大鼠中观察到的迟缓致敏有关。
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.