Mitigation of the action of wheat allergen by acidic oxidative potential water.
BACKGROUND
Acidic oxidative potential water (AOPW) is strongly acidic, and contains active oxygen species and thus exhibits an oxidative potential to cause biochemical alterations of wheat proteins.


METHODS
A commercial wheat allergen extract was treated with AOPW, and then analysed by means of SDS-PAGE and the skin prick test in IgE-mediated wheat allergic patients.


RESULTS
The wheat extract comprised 70 kDa, 32 kDa and 30 kDa fractions, and the protein in the 70 kDa fraction was broken down into less than 14 kDa fractions by AOPW. AOPW mitigated 39% of the wheal reaction to the wheat extract in the skin prick test.


CONCLUSIONS
AOPW may be useful for enhancing the digestibility and lowering the allergenicity of wheat proteins.
Matsumoto
T
T
Department of Child Development, Kumamoto University School of Medicine, Honjo, Kumamoto, Japan.
D000328:Adult; D000485:Allergens / Q000009:adverse effects* / Q000097:blood; D000918:Antibody Specificity / Q000276:immunology; D002648:Child; D002675:Child, Preschool; D004591:Electrophoresis, Polyacrylamide Gel; D005260:Female; D006801:Humans; D007073:Immunoglobulin E / Q000097:blood / Q000276:immunology; D007223:Infant; D007231:Infant, Newborn; D008297:Male; D008875:Middle Aged; D012882:Skin Tests; D014041:Tokyo; D014908:Triticum / Q000009:adverse effects*; D014867:Water; D021182:Wheat Hypersensitivity / Q000209:etiology* / Q000628:therapy*
D000485:Allergens; C106820:oxidative potential water; D014867:Water; D007073:Immunoglobulin E