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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
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- 한국응용생명화학회 Journal of applied biological chemistry Journal of applied biological chemistry 제59권 제1호
- 발행연도
- 2016.1
- 수록면
- 1 - 3 (3page)
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초록· 키워드
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Wheat is a staple food in the Korean diet, which is increasingly becoming westernized. Because most domestic wheat consumption relies on imported wheat, we aimed to evaluate the allergy-inducible protein contents of commercial flours from imported and domestic wheat. Analysis of the protein contents by densitometry suggested that domestic wheat flours contain lower levels of high molecular weight glutenin and omega-gliadin (50 and 34% lower, respectively) than imported wheat flours. Therefore, domestic wheat flours are less likely to cause allergic reactions than imported wheat flours are. Based on the findings of our study, were commend increased consumption of domestic wheat flours to those who are sensitive to allergy.
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등록된 정보가 없습니다.
참고문헌 (10)
참고문헌 신청
Baar A / 2014 / The high molecular weight glutenin subunit Bx7 allergen from wheat contains repetitive IgE epitopes / Allergy 69:1316~1323
Battais F / 2003 / Food allergy to wheat: identification of immunoglobulin 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 gluten-free diet compliance in celiac patients by assessment of gliadin 33-mer equivalent epitopes in feces / Am J Clin Nutr 95:670~677
Hischenhuber C / 2006 / Review article: safe amounts of gluten for patients with wheat allergy or coeliac disease / Aliment Pharmacol Ther 23:559~575
Matsuo H / 2005 / Specific IgE determination to epitope peptides of omega-5 gliadin and high molecular weight glutenin subunit is a useful tool for diagnosis of wheat-dependent exercise-induced anaphylaxis / J Immunol 175:8116~8122
Battais F / 2003 / Food allergy to wheat: identification of immunoglobulin 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 gluten-free diet compliance in celiac patients by assessment of gliadin 33-mer equivalent epitopes in feces / Am J Clin Nutr 95:670~677
Hischenhuber C / 2006 / Review article: safe amounts of gluten for patients with wheat allergy or coeliac disease / Aliment Pharmacol Ther 23:559~575
Matsuo H / 2005 / Specific IgE determination to epitope peptides of omega-5 gliadin and high molecular weight glutenin subunit is a useful tool for diagnosis of wheat-dependent exercise-induced anaphylaxis / J Immunol 175:8116~8122
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