Effect of Enzymatic Modification of Dietary Wheat Flour for Reducing Its Allergenicity on Oral Sensitization to and Intestinal Absorption of Ovalbumin

Ryo SAITO; Natsu YAMAGUCHI; Kei SONOYAMA; Jun KAWABATA

doi:10.1271/bbb.67.2483

Food & Nutrition Science Notes

Effect of Enzymatic Modification of Dietary Wheat Flour for Reducing Its Allergenicity on Oral Sensitization to and Intestinal Absorption of Ovalbumin

Ryo SAITO, Natsu YAMAGUCHI, Kei SONOYAMA, Jun KAWABATA

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Keywords: hypoallergenic flour, ovalbumin, allergen absorption, oral sensitization

JOURNAL FREE ACCESS

2003 Volume 67 Issue 11 Pages 2483-2485

DOI https://doi.org/10.1271/bbb.67.2483

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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.

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