Antigenicity Estimation of Collagenase-Treated Gelatins by a Novel Assay System Using Human Antibodies Secreted by B-Lymphoblastoid Cells

Food Science and Technology Research

Volumn 7, Issue 4, 2001, Pages 331-332

  Shinmoto, Hiroshi ^a   Yamagishi, Kenji ^a   Kimura, Toshiyuki ^a   Suzuki, Masahiro ^a   Sakai, Yasuo ^b  

^a NATIONAL AGRICULTURAL RESEARCH CENTER FOR TOHOKU REGION   (Japan)

^b Miyagi Chemical Industrial Co Ltd   (Japan)

Author keywords

Allergen; Antibody; Epstein Barr virus; Gelatin

Indexed keywords

HUMAN HERPESVIRUS 4; SUIDAE;

EID: 0348238847     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.7.331     Document Type: Article

References (4)

1. Sakai, Y., Yamato, R., Onuma, M., Kikuta, T., Watanabe, M. and Nakayama, T. (1998). Non-antigenic and low allergic gelatin produced by specific digestion with an enzyme-coupled matrix. Biol. Pharm. Bull., 21, 330-334.
2. Shinmoto, H., Dosako, S. and Tanaka, S. (1992). Transformation of human colostrum lymphocytes with Epstein-Barr virus. Tokai J. Exp. Clin. Med., 17, 129-132.
3. Shinmoto, H., Nakahara, K., Kobori, M. and Tsushida, T. (1998). Preparation of human immortalized B-cells secreting antibodies against food allergens. Biotechnol. Tech., 12, 545-547.
4. Taylor, S.L. (1995). Evaluation of the allergenicity of foods developed through biotechnology. In "Proceedings of the 3rd international symposium on the biosafety results of field tests of genetically modified plants and microorganisms," ed. by D.D. Jones. The University of California, pp. 185-198.