cellulase has been researched along with Food-Hypersensitivity* in 3 studies
3 other study(ies) available for cellulase and Food-Hypersensitivity
| Article | Year |
|---|---|
The production of hypoallergenic wheat flour and the analysis of its allergy suppressive effects.
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. Topics: Cellulase; Flour; Food Handling; Food Hypersensitivity; Humans; Triticum | 2004 |
IgE-reactive 60 kDa glycoprotein occurring in wheat flour.
A new IgE-reactive glycoprotein with a molecular size of 60 kDa was isolated from wheat flour. The N-terminal amino acid sequence of the protein was LDPDESEXVTRYFRIR. The 8th amino acid residue would have been Asn to which the peroxidase-type glycochain was attached. The IgE-binding activity of the glycoprotein was rendered negligible by the enzymatic treatment applied for hypoallergenic flour production. Topics: Amino Acid Sequence; Cellulase; Chromatography, High Pressure Liquid; Flour; Food Hypersensitivity; Glycoproteins; Humans; Hydrolysis; Immune Sera; Immunoglobulin E; Molecular Sequence Data; Triticum | 2001 |
Novel method for producing hypoallergenic wheat flour by enzymatic fragmentation of the constituent allergens and its application to food processing.
A novel method is proposed to produce hypoallergenic wheat flour suitable for patients allergic to wheat. Wheat flour was mixed with a cellulase solution, and the mixture was incubated at 50 degrees C for 1 h to hydrolyze the carbohydrate allergens. The hydrolysate was further incubated with actinase at 40 degrees C for 1 h while gently stirring to decompose the proteinaceous allergens. The product was evaluated for its allergenicity by an enzyme-linked immunosorbent assay, the results of which suggested negative allergenicity in most cases. The product changed to a batter state that was difficult to process by the usual methods. Gelatinization of the starch in the product and the addition of a surfactant were beneficial for food processing. Topics: Allergens; Cellulase; Flour; Food Handling; Food Hypersensitivity; Foods, Specialized; Gelatin; Triticum | 2000 |