Safety Evaluation of Hypoallergenic Wheat Flour by Using DNA Microarray

Sachiko Narasaka; Yoshie Endo; Zhengwei Fu; Megumi Moriyama; Soichi Arai; Keiko Abe; Hisanori Kato

doi:10.1271/bbb.60002

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Safety Evaluation of Hypoallergenic Wheat Flour by Using DNA Microarray

Sachiko Narasaka ^†, Yoshie Endo ^†, Zhengwei Fu ^†, Megumi Moriyama ^†, Soichi Arai ^†, Keiko Abe ^†, Hisanori Kato ^†

著者情報

キーワード: wheat flour, DNA microarray, allergenicity, food safety

ジャーナルフリー早期公開

論文ID: 60002

DOI https://doi.org/10.1271/bbb.60002

この記事には本公開記事があります。

The final version of this article is now available: Vol. 70 (2006) , No. 6 p.1464

詳細

抄録

The effect of the consumption of hypoallergenic wheat flour (HWF) on the expression of a wide spectrum of genes was analyzed by using a DNA microarray. Gene expression profiles in the liver and intestines of rats fed on a diet composed mainly of HWF were compared with those of rats fed on a normal flour-based diet. Among the eight thousand transcripts represented on the GeneChip microarray, no more than 30 genes exhibited up- or down-regulation of two-fold or more after one week or two months of HWF consumption. No adverse effects were apparent. Up-regulation of some of the genes known to respond to the interferon-γ signal was apparent in the one-week experiment, which may be related to possible oral immunotolerance resulting from HWF feeding. This DNA microarray technology presents an efficient method for evaluating the safety of foods.

責任著者(Corresponding author)

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