Mitigation of the action of wheat allergen by acidic oxidative potential water

Allergy: European Journal of Allergy and Clinical Immunology

Volumn 57, Issue 10, 2002, Pages 926-930

  Matsumoto, T ^a  

^a KUMAMOTO UNIVERSITY   (Japan)

Author keywords

Acidic oxidative potential water; Electrolyzed strong acid solution; Wheat allergy; Wheat protein

Indexed keywords

ALLERGEN; IMMUNOGLOBULIN E; OXYGEN; PROTEIN;

ADULT; ALLERGENICITY; ARTICLE; CHILD; CLINICAL ARTICLE; CONTROLLED STUDY; EXTRACT; FEMALE; FOOD ALLERGY; HUMAN; MALE; NEWBORN; OXIDATION; POLYACRYLAMIDE GEL ELECTROPHORESIS; PRICK TEST; PRIORITY JOURNAL; SKIN TEST; URTICARIA; WHEAT;

ADULT; ALLERGENS; ANTIBODY SPECIFICITY; CHILD; CHILD, PRESCHOOL; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FEMALE; HUMANS; IMMUNOGLOBULIN E; INFANT; INFANT, NEWBORN; MALE; MIDDLE AGED; SKIN TESTS; TOKYO; TRITICUM; WATER; WHEAT HYPERSENSITIVITY;

EID: 0036786360     PISSN: 01054538     EISSN: None     Source Type: Journal    
DOI: 10.1034/j.1398-9995.2002.23606.x     Document Type: Article

References (16)

1. JOHANSSON SGO, HOURIHANE J O'B, BOUSQUET J, et al. A revised nomenclature for allergy. An EAACI position statement from the EAACI nomenclature task force. Allergy 2001;56:813-824.
2. BUCHANAN BB, ADAMIDI C, LOZANO RM, et al. Thioredoxin-linked mitigation of allergic responses to wheat. Proc Nat Acad Sci USA 1997;94:5372-5377.
3. MARUYAMA N, SUGIURA F, KISHIMOTO T, et al. Decreased IgE-binding with wheat gluten by deamidation. Biosci Biotechnol Biochem 1999;63:567-569.
4. WATANABE M, WATANABE J, SONOYAMA K, TANABE S. Novel method for producing hypoallergenic wheat flour by enzymatic fragmentation of the constituent allergens and its application to food processing. Biosci Biotechnol Biochem 2000;64:2663-2667.
5. YAMASHITA H, KIMOTO M, HIEMORI M, OKITA M, SUZUKI K, TSUJI H. Sandwich enzyme-linked immunosorbent assay system for micro-detection of the wheat allergen, Tri a Bd 17K. Biosci Biotechnol Biochem 2001;65:2730-2734.
6. SHEWRY PR, TATHUM AS. The prolamin storage proteins of cereal seeds: structure and evolution. Biochem J 1990;267:1-12.
7. VARJONEN E, VAINIO E. KALIMO K. Antigliadin IgE - indicator of wheat allergy in atopic dermatitis. Allergy 2000;55:386-391.
8. PALOSUO K, ALENIUS H. VARJONEN E, et al. A novel wheat gliadin as a cause of exercise-induced anaphylaxis. J Allergy Clin Immunol 1999;103:912-917.
9. PALOSUO K, VARJONEN E, KEKKI OM, et al. Wheat ω-5 gliadin is a major allergen in children with immediate allergy to ingested wheat. J Allergy Clin Immunol 2001;108:634-638.
10. SANDER I, FLAGGE A, MERGET R, HALDER TM, MEYER HE, BAUR X. Identification of wheat flour allergens by means of 2-dimensional immunoblotting. J Allergy Clin Immunol 2001;107:907-913.
11. SANCHEZ-MONGE R, GARCIA-CASADO G, LOPEZ-OTIN C, ARMENTIA A, SALCEDO G. Wheat flour peroxidase is a prominent allergen associated with baker's asthma. Clin Exp Allergy 1997;27:1130-1137.
12. JAMES JM, SIXBEY JP, HELM RM, BANNON GA, BURKS W. Wheat α-amylase inhibitor: a second route of allergic sensitization. J Allergy Clin Immunol 1997;99:239-244.
13. TANABE S, WATANABE J, OYAMA K, et al. Isolation and characterization of a novel polysaccharide as a possible allergen occurring in wheat flour. Biosci Biotechnol Biochem 2000;64:1675-1680.
14. KOBREHEL K, WONG JH, BALOGH A, KISS F, YEE BC, BUCHANAN BB. Specific reduction of wheat storage proteins by thioredoxin h. Plant Physiol 1992;99:919-924.
15. MIYAMOTO M, INOUE K, Gu Y, HOKI M, HAJI S, OHYANAGI H. Effectiveness of acidic oxidative potential water in preventing bacterial infection in islet transplantation. Cell Transplant 1999;8:405-411.
16. ARAI E. Studies on utilization of electrolyzed water for bread making. In: Annual Report 1996 of the Iijima Memorial Foundation for the Promotion of Food Science and Technology (Tachikawa), 1998:130-134.