title: Effect of enzymatic modification of dietary wheat flour for reducing its allergenicity on oral sensitization to and intestinal absorption of ovalbumin.
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.
authors.affiliation: Laboratory of Food Biochemistry, Division of Applied Bioscience, Graduate School of Agriculture, Hokkaido University, Saporo, Japan.
authors.forename: Ryo
authors.initials: R
authors.lastname: Saito
authors.forename: Natsu
authors.initials: N
authors.lastname: Yamaguchi
authors.forename: Kei
authors.initials: K
authors.lastname: Sonoyama
authors.forename: Jun
authors.initials: J
authors.lastname: Kawabata
mesh_terms: D000485:Allergens / Q000737:chemistry / Q000276:immunology*; D000595:Amino Acid Sequence; D000818:Animals; D005433:Flour; D006801:Humans; D007114:Immunization; D007074:Immunoglobulin G / Q000097:blood*; D007408:Intestinal Absorption / Q000502:physiology*; D051379:Mice; D008807:Mice, Inbred BALB C; D010047:Ovalbumin / Q000097:blood / Q000493:pharmacokinetics*; D010446:Peptide Fragments / Q000737:chemistry; D051381:Rats; D011914:Rats, Inbred BN; D014908:Triticum / Q000276:immunology*
chemical_list: D000485:Allergens; D007074:Immunoglobulin G; D010446:Peptide Fragments; D010047:Ovalbumin