Mitigation of the action of wheat allergen by acidic oxidative potential water
Background: Acidic oxidative potential water (AOPW) is strongly acidic, and contains active oxygen species and thus exhibits an oxidative potential to cause biochemical alterations of wheat proteins.Methods: A commercial wheat allergen extract was treated with AOPW, and then analysed by means of SDS...
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| Autor*in: |
Matsumoto, T. [verfasserIn] |
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| Format: |
E-Artikel |
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| Erschienen: |
Oxford, UK: Munksgaard International Publishers ; 2002 |
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| Schlagwörter: |
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| Umfang: |
Online-Ressource |
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| Reproduktion: |
2002 ; Blackwell Publishing Journal Backfiles 1879-2005 |
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| Übergeordnetes Werk: |
In: Allergy - Oxford : Blackwell Munksgaard, 1978, 57(2002), 10, Seite 0 |
| Übergeordnetes Werk: |
volume:57 ; year:2002 ; number:10 ; pages:0 |
| Links: |
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| DOI / URN: |
10.1034/j.1398-9995.2002.23606.x |
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NLEJ242298141 |
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| 520 | |a Background: Acidic oxidative potential water (AOPW) is strongly acidic, and contains active oxygen species and thus exhibits an oxidative potential to cause biochemical alterations of wheat proteins.Methods: A commercial wheat allergen extract was treated with AOPW, and then analysed by means of SDS-PAGE and the skin prick test in IgE-mediated wheat allergic patients.Results: The wheat extract comprised 70 kDa, 32 kDa and 30 kDa fractions, and the protein in the 70 kDa fraction was broken down into less than 14 kDa fractions by AOPW. AOPW mitigated 39% of the wheal reaction to the wheat extract in the skin prick test.Conclusion: AOPW may be useful for enhancing the digestibility and lowering the allergenicity of wheat proteins. | ||
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10.1034/j.1398-9995.2002.23606.x doi (DE-627)NLEJ242298141 DE-627 ger DE-627 rakwb Matsumoto, T. verfasserin aut Mitigation of the action of wheat allergen by acidic oxidative potential water Oxford, UK Munksgaard International Publishers 2002 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Background: Acidic oxidative potential water (AOPW) is strongly acidic, and contains active oxygen species and thus exhibits an oxidative potential to cause biochemical alterations of wheat proteins.Methods: A commercial wheat allergen extract was treated with AOPW, and then analysed by means of SDS-PAGE and the skin prick test in IgE-mediated wheat allergic patients.Results: The wheat extract comprised 70 kDa, 32 kDa and 30 kDa fractions, and the protein in the 70 kDa fraction was broken down into less than 14 kDa fractions by AOPW. AOPW mitigated 39% of the wheal reaction to the wheat extract in the skin prick test.Conclusion: AOPW may be useful for enhancing the digestibility and lowering the allergenicity of wheat proteins. 2002 Blackwell Publishing Journal Backfiles 1879-2005 |2002|||||||||| acidic oxidative potential water In Allergy Oxford : Blackwell Munksgaard, 1978 57(2002), 10, Seite 0 Online-Ressource (DE-627)NLEJ243926979 (DE-600)2003114-2 1398-9995 nnns volume:57 year:2002 number:10 pages:0 http://dx.doi.org/10.1034/j.1398-9995.2002.23606.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 57 2002 10 0 |
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10.1034/j.1398-9995.2002.23606.x doi (DE-627)NLEJ242298141 DE-627 ger DE-627 rakwb Matsumoto, T. verfasserin aut Mitigation of the action of wheat allergen by acidic oxidative potential water Oxford, UK Munksgaard International Publishers 2002 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Background: Acidic oxidative potential water (AOPW) is strongly acidic, and contains active oxygen species and thus exhibits an oxidative potential to cause biochemical alterations of wheat proteins.Methods: A commercial wheat allergen extract was treated with AOPW, and then analysed by means of SDS-PAGE and the skin prick test in IgE-mediated wheat allergic patients.Results: The wheat extract comprised 70 kDa, 32 kDa and 30 kDa fractions, and the protein in the 70 kDa fraction was broken down into less than 14 kDa fractions by AOPW. AOPW mitigated 39% of the wheal reaction to the wheat extract in the skin prick test.Conclusion: AOPW may be useful for enhancing the digestibility and lowering the allergenicity of wheat proteins. 2002 Blackwell Publishing Journal Backfiles 1879-2005 |2002|||||||||| acidic oxidative potential water In Allergy Oxford : Blackwell Munksgaard, 1978 57(2002), 10, Seite 0 Online-Ressource (DE-627)NLEJ243926979 (DE-600)2003114-2 1398-9995 nnns volume:57 year:2002 number:10 pages:0 http://dx.doi.org/10.1034/j.1398-9995.2002.23606.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 57 2002 10 0 |
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10.1034/j.1398-9995.2002.23606.x doi (DE-627)NLEJ242298141 DE-627 ger DE-627 rakwb Matsumoto, T. verfasserin aut Mitigation of the action of wheat allergen by acidic oxidative potential water Oxford, UK Munksgaard International Publishers 2002 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Background: Acidic oxidative potential water (AOPW) is strongly acidic, and contains active oxygen species and thus exhibits an oxidative potential to cause biochemical alterations of wheat proteins.Methods: A commercial wheat allergen extract was treated with AOPW, and then analysed by means of SDS-PAGE and the skin prick test in IgE-mediated wheat allergic patients.Results: The wheat extract comprised 70 kDa, 32 kDa and 30 kDa fractions, and the protein in the 70 kDa fraction was broken down into less than 14 kDa fractions by AOPW. AOPW mitigated 39% of the wheal reaction to the wheat extract in the skin prick test.Conclusion: AOPW may be useful for enhancing the digestibility and lowering the allergenicity of wheat proteins. 2002 Blackwell Publishing Journal Backfiles 1879-2005 |2002|||||||||| acidic oxidative potential water In Allergy Oxford : Blackwell Munksgaard, 1978 57(2002), 10, Seite 0 Online-Ressource (DE-627)NLEJ243926979 (DE-600)2003114-2 1398-9995 nnns volume:57 year:2002 number:10 pages:0 http://dx.doi.org/10.1034/j.1398-9995.2002.23606.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 57 2002 10 0 |
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10.1034/j.1398-9995.2002.23606.x doi (DE-627)NLEJ242298141 DE-627 ger DE-627 rakwb Matsumoto, T. verfasserin aut Mitigation of the action of wheat allergen by acidic oxidative potential water Oxford, UK Munksgaard International Publishers 2002 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Background: Acidic oxidative potential water (AOPW) is strongly acidic, and contains active oxygen species and thus exhibits an oxidative potential to cause biochemical alterations of wheat proteins.Methods: A commercial wheat allergen extract was treated with AOPW, and then analysed by means of SDS-PAGE and the skin prick test in IgE-mediated wheat allergic patients.Results: The wheat extract comprised 70 kDa, 32 kDa and 30 kDa fractions, and the protein in the 70 kDa fraction was broken down into less than 14 kDa fractions by AOPW. AOPW mitigated 39% of the wheal reaction to the wheat extract in the skin prick test.Conclusion: AOPW may be useful for enhancing the digestibility and lowering the allergenicity of wheat proteins. 2002 Blackwell Publishing Journal Backfiles 1879-2005 |2002|||||||||| acidic oxidative potential water In Allergy Oxford : Blackwell Munksgaard, 1978 57(2002), 10, Seite 0 Online-Ressource (DE-627)NLEJ243926979 (DE-600)2003114-2 1398-9995 nnns volume:57 year:2002 number:10 pages:0 http://dx.doi.org/10.1034/j.1398-9995.2002.23606.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 57 2002 10 0 |
| allfieldsSound |
10.1034/j.1398-9995.2002.23606.x doi (DE-627)NLEJ242298141 DE-627 ger DE-627 rakwb Matsumoto, T. verfasserin aut Mitigation of the action of wheat allergen by acidic oxidative potential water Oxford, UK Munksgaard International Publishers 2002 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Background: Acidic oxidative potential water (AOPW) is strongly acidic, and contains active oxygen species and thus exhibits an oxidative potential to cause biochemical alterations of wheat proteins.Methods: A commercial wheat allergen extract was treated with AOPW, and then analysed by means of SDS-PAGE and the skin prick test in IgE-mediated wheat allergic patients.Results: The wheat extract comprised 70 kDa, 32 kDa and 30 kDa fractions, and the protein in the 70 kDa fraction was broken down into less than 14 kDa fractions by AOPW. AOPW mitigated 39% of the wheal reaction to the wheat extract in the skin prick test.Conclusion: AOPW may be useful for enhancing the digestibility and lowering the allergenicity of wheat proteins. 2002 Blackwell Publishing Journal Backfiles 1879-2005 |2002|||||||||| acidic oxidative potential water In Allergy Oxford : Blackwell Munksgaard, 1978 57(2002), 10, Seite 0 Online-Ressource (DE-627)NLEJ243926979 (DE-600)2003114-2 1398-9995 nnns volume:57 year:2002 number:10 pages:0 http://dx.doi.org/10.1034/j.1398-9995.2002.23606.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 57 2002 10 0 |
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Background: Acidic oxidative potential water (AOPW) is strongly acidic, and contains active oxygen species and thus exhibits an oxidative potential to cause biochemical alterations of wheat proteins.Methods: A commercial wheat allergen extract was treated with AOPW, and then analysed by means of SDS-PAGE and the skin prick test in IgE-mediated wheat allergic patients.Results: The wheat extract comprised 70 kDa, 32 kDa and 30 kDa fractions, and the protein in the 70 kDa fraction was broken down into less than 14 kDa fractions by AOPW. AOPW mitigated 39% of the wheal reaction to the wheat extract in the skin prick test.Conclusion: AOPW may be useful for enhancing the digestibility and lowering the allergenicity of wheat proteins. |
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Background: Acidic oxidative potential water (AOPW) is strongly acidic, and contains active oxygen species and thus exhibits an oxidative potential to cause biochemical alterations of wheat proteins.Methods: A commercial wheat allergen extract was treated with AOPW, and then analysed by means of SDS-PAGE and the skin prick test in IgE-mediated wheat allergic patients.Results: The wheat extract comprised 70 kDa, 32 kDa and 30 kDa fractions, and the protein in the 70 kDa fraction was broken down into less than 14 kDa fractions by AOPW. AOPW mitigated 39% of the wheal reaction to the wheat extract in the skin prick test.Conclusion: AOPW may be useful for enhancing the digestibility and lowering the allergenicity of wheat proteins. |
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Background: Acidic oxidative potential water (AOPW) is strongly acidic, and contains active oxygen species and thus exhibits an oxidative potential to cause biochemical alterations of wheat proteins.Methods: A commercial wheat allergen extract was treated with AOPW, and then analysed by means of SDS-PAGE and the skin prick test in IgE-mediated wheat allergic patients.Results: The wheat extract comprised 70 kDa, 32 kDa and 30 kDa fractions, and the protein in the 70 kDa fraction was broken down into less than 14 kDa fractions by AOPW. AOPW mitigated 39% of the wheal reaction to the wheat extract in the skin prick test.Conclusion: AOPW may be useful for enhancing the digestibility and lowering the allergenicity of wheat proteins. |
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<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">NLEJ242298141</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20210707152948.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">120427s2002 xx |||||o 00| ||und c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1034/j.1398-9995.2002.23606.x</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)NLEJ242298141</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Matsumoto, T.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Mitigation of the action of wheat allergen by acidic oxidative potential water</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Oxford, UK</subfield><subfield code="b">Munksgaard International Publishers</subfield><subfield code="c">2002</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zzz</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">z</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zu</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Background: Acidic oxidative potential water (AOPW) is strongly acidic, and contains active oxygen species and thus exhibits an oxidative potential to cause biochemical alterations of wheat proteins.Methods: A commercial wheat allergen extract was treated with AOPW, and then analysed by means of SDS-PAGE and the skin prick test in IgE-mediated wheat allergic patients.Results: The wheat extract comprised 70 kDa, 32 kDa and 30 kDa fractions, and the protein in the 70 kDa fraction was broken down into less than 14 kDa fractions by AOPW. AOPW mitigated 39% of the wheal reaction to the wheat extract in the skin prick test.Conclusion: AOPW may be useful for enhancing the digestibility and lowering the allergenicity of wheat proteins.</subfield></datafield><datafield tag="533" ind1=" " ind2=" "><subfield code="d">2002</subfield><subfield code="f">Blackwell Publishing Journal Backfiles 1879-2005</subfield><subfield code="7">|2002||||||||||</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">acidic oxidative potential water</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">Allergy</subfield><subfield code="d">Oxford : Blackwell Munksgaard, 1978</subfield><subfield code="g">57(2002), 10, Seite 0</subfield><subfield code="h">Online-Ressource</subfield><subfield code="w">(DE-627)NLEJ243926979</subfield><subfield code="w">(DE-600)2003114-2</subfield><subfield code="x">1398-9995</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:57</subfield><subfield code="g">year:2002</subfield><subfield code="g">number:10</subfield><subfield code="g">pages:0</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://dx.doi.org/10.1034/j.1398-9995.2002.23606.x</subfield><subfield code="q">text/html</subfield><subfield code="x">Verlag</subfield><subfield code="z">Deutschlandweit zugänglich</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-1-DJB</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_NL_ARTICLE</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">57</subfield><subfield code="j">2002</subfield><subfield code="e">10</subfield><subfield code="h">0</subfield></datafield></record></collection>
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