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The production of hypoallergenic wheat flour and the analysis of its allergy suppressive effects
Author(s) -
Watanabe Jun,
Tanabe Soichi,
Watanabe Michiko,
Shinmoto Hiroshi,
Sonoyama Kei
Publication year - 2004
Publication title -
biofactors
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.204
H-Index - 94
eISSN - 1872-8081
pISSN - 0951-6433
DOI - 10.1002/biof.5520220157
Subject(s) - hypoallergenic , allergy , allergen , food science , wheat flour , chemistry , cellulase , enzyme , medicine , biochemistry , immunology
We propose a novel method to produce hypoallergenic wheat flour suitable for patients allergic to wheat by using enzymatic fragmentation with cellulase and actinase. The hypoallergenic flour displayed potent inhibitory activity against allergen absorption and actively suppressed allergic reactions, probably inducing oral tolerance. The results suggest that hypoallergenic wheat flour has allergy‐suppressive effects without inducing side effects.