The production of hypoallergenic wheat flour and the analysis of its allergy suppressive effects.
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.
Watanabe
Jun
J
Food Function Division, National Food Research Institute, Japan. nabej@nfri.affrc.go.jp
Tanabe
Soichi
S
Watanabe
Michiko
M
Shinmoto
Hiroshi
H
Sonoyama
Kei
K
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*
D002480:Cellulase