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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국응용생명화학회 Journal of applied biological chemistry Journal of applied biological chemistry 제60권 제1호
- 발행연도
- 2017.1
- 수록면
- 55 - 59 (5page)
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초록· 키워드
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Although wheat is a common staple food in the world, some people suffer from a variety of wheat allergies. For example, wheat-dependent exercise-induced anaphylaxis is induced in the gastrointestinal tract by wheat proteins. Relatively high molecular weight proteins that are salt-insoluble induce many wheat allergies. In the present study, we investigated the induction of an allergy response using crude wheat proteins, which are relatively low molecular weight, salt-soluble proteins. The crude antigen used in this study was extracted using phosphate buffered saline. When the antigen extracts from various wheat cultivars were orally administered, differentiable degrees of allergy responses were observed as measured by serum IgE and histamine secretion compared to the control. Serum IgE levels increased following administration of three of the wheat extracts. This evidence suggests that a combination of salt-soluble wheat proteins could be antigens for the induction of various allergy responses.
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참고문헌 (19)
참고문헌 신청
Asero R / 2007 / IgE-mediated food allergy diagnosis: Current status and new perspectives / Mol Nutr Food Res 51:135~147
Battais F / 2005 / Identification of IgE-binding epitopes on gliadins for patients with food allergy to wheat / Allergy 60:815~821
Battais F / 2003 / Food allergy to wheat:identification of immunogloglin E and immunoglobulin G binding proteins with sequential extracts and purified proteins from wheat flour / Clin Exp Allergy 33:962~970
Comino I / 2012 / Monitoring of glutenfree diet compliance in celiac patients by assessment of gliadin 33-mer equivalent epitopes in feces / Am J Clin Nutr 95:670~677
Delcour JA / 2012 / Wheat gluten functionality as a quality determinant in cereal-based food products / Annu Rev Food Sci Technol 3:469~492
Battais F / 2005 / Identification of IgE-binding epitopes on gliadins for patients with food allergy to wheat / Allergy 60:815~821
Battais F / 2003 / Food allergy to wheat:identification of immunogloglin E and immunoglobulin G binding proteins with sequential extracts and purified proteins from wheat flour / Clin Exp Allergy 33:962~970
Comino I / 2012 / Monitoring of glutenfree diet compliance in celiac patients by assessment of gliadin 33-mer equivalent epitopes in feces / Am J Clin Nutr 95:670~677
Delcour JA / 2012 / Wheat gluten functionality as a quality determinant in cereal-based food products / Annu Rev Food Sci Technol 3:469~492
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