title: The production of hypoallergenic wheat flour and the analysis of its allergy suppressive effects.
abstract: 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 absorption and actively suppressed allergic reactions, probably inducing oral tolerance. The results suggest that hypoallergenic wheat flour has allergy-suppressive effects without inducing side effects.
authors.affiliation: Food Function Division, National Food Research Institute, Japan. nabej@nfri.affrc.go.jp
authors.forename: Jun
authors.initials: J
authors.lastname: Watanabe
authors.forename: Soichi
authors.initials: S
authors.lastname: Tanabe
authors.forename: Michiko
authors.initials: M
authors.lastname: Watanabe
authors.forename: Hiroshi
authors.initials: H
authors.lastname: Shinmoto
authors.forename: Kei
authors.initials: K
authors.lastname: Sonoyama
mesh_terms: D002480:Cellulase; D005433:Flour / Q000009:adverse effects*; D005511:Food Handling / Q000379:methods; D005512:Food Hypersensitivity / Q000517:prevention & control*; D006801:Humans; D014908:Triticum / Q000009:adverse effects*
chemical_list: D002480:Cellulase