PMID- 16534217
OWN - NLM
STAT- MEDLINE
DCOM- 20060517
LR  - 20111117
IS  - 1018-2438 (Print)
IS  - 1018-2438 (Linking)
VI  - 140
IP  - 1
DP  - 2006
TI  - Profile analysis and immunoglobulin E reactivity of wheat protein hydrolysates.
PG  - 36-42
AB  - BACKGROUND: Wheat protein hydrolysates have been traditionally used as food 
      additives and are now being used in cooking worldwide. There have been a few 
      studies on the relationship between the molecular mass distribution and the 
      immunoglobulin E (IgE) reactivity of the wheat protein hydrolysates. METHOD: We 
      analyzed the peptide profile of commercial wheat protein hydrolysate samples from 
      enzymatic or acid hydrolysis of wheat protein using size exclusion 
      chromatography. We further investigated the IgE reactivity of the wheat protein 
      hydrolysates using the inhibition ELISA method and sera of 5 patients sensitive 
      to wheat. RESULTS: The wheat protein enzymatic hydrolysate samples showed high 
      concentrations of peptides with molecular masses greater than 1,050 Da, whereas 
      in contrast, the wheat protein acid hydrolysates showed extremely low 
      concentrations of peptides with molecular masses greater than 1,050 Da. Tested 
      wheat protein acid hydrolysates hardly inhibited the patient IgE binding ability 
      to wheat proteins in the five patient sera. On the contrary, some tested wheat 
      protein enzymatic hydrolysate samples inhibited the IgE binding ability to wheat 
      proteins. CONCLUSION: These results suggested that the uptake of wheat protein 
      enzymatic hydrolysates might still have the possibility of causing food allergic 
      reactions in patients allergic to wheat and the processed foods containing them.
CI  - Copyright 2006 S. Karger AG, Basel.
FAU - Akiyama, Hiroshi
AU  - Akiyama H
AD  - Division of Foods, National Institute of Health Sciences, Kamiyoga, Tokyo, Japan. 
      akiyama@nihs.go.jp
FAU - Sakata, Kozue
AU  - Sakata K
FAU - Yoshioka, Yasuo
AU  - Yoshioka Y
FAU - Murata, Yoshifumi
AU  - Murata Y
FAU - Ishihara, Yoshihiro
AU  - Ishihara Y
FAU - Teshima, Reiko
AU  - Teshima R
FAU - Sawada, Jun-ichi
AU  - Sawada J
FAU - Maitani, Tamio
AU  - Maitani T
LA  - eng
PT  - Journal Article
PT  - Research Support, Non-U.S. Gov't
DEP - 20060313
PL  - Switzerland
TA  - Int Arch Allergy Immunol
JT  - International archives of allergy and immunology
JID - 9211652
RN  - 0 (Peptide Fragments)
RN  - 0 (Plant Proteins)
RN  - 0 (Protein Hydrolysates)
RN  - 37341-29-0 (Immunoglobulin E)
SB  - IM
MH  - Binding Sites, Antibody
MH  - Child, Preschool
MH  - Chromatography, Gel
MH  - Enzyme-Linked Immunosorbent Assay
MH  - Humans
MH  - Hypersensitivity/blood/immunology
MH  - Immunoglobulin E/biosynthesis/blood/*metabolism
MH  - Infant
MH  - Male
MH  - Peptide Fragments/immunology/metabolism
MH  - Plant Proteins/*immunology/metabolism
MH  - Protein Hydrolysates/*immunology/metabolism
MH  - Triticum/*immunology/metabolism
EDAT- 2006/03/15 09:00
MHDA- 2006/05/18 09:00
CRDT- 2006/03/15 09:00
PHST- 2005/08/09 00:00 [received]
PHST- 2005/12/29 00:00 [accepted]
PHST- 2006/03/15 09:00 [pubmed]
PHST- 2006/05/18 09:00 [medline]
PHST- 2006/03/15 09:00 [entrez]
AID - 92000 [pii]
AID - 10.1159/000092000 [doi]
PST - ppublish
SO  - Int Arch Allergy Immunol. 2006;140(1):36-42. doi: 10.1159/000092000. Epub 2006 
      Mar 13.