Improvement of digestibility, reduction in allergenicity, and induction of oral tolerance of wheat gliadin by deamidation.

@article{Kumagai2007ImprovementOD,
  title={Improvement of digestibility, reduction in allergenicity, and induction of oral tolerance of wheat gliadin by deamidation.},
  author={Hitomi Kumagai and Akihiro Suda and Hidetoshi Sakurai and Hitoshi Kumagai and Soichi Arai and Naoko Inomata and Zenro Ikezawa},
  journal={Bioscience, biotechnology, and biochemistry},
  year={2007},
  volume={71 4},
  pages={
          977-85
        }
}
Wheat gliadin was deamidated by using a cation-exchange resin in the presence or absence of added cysteine, with the change in digestibility being measured. The allergenicity of the gliadin was evaluated by using sera from patients RAST-positive to wheat. Gliadin-specific IgE was measured after the gliadin had been orally administered to rats. The addition of cysteine before the treatment with a cation exchanger effectively increased the deamidation level of gliadin. Deamidated gliadin showed… CONTINUE READING

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