论文信息 - The production of hypoallergenic wheat flour and the analysis of its allergy suppressive effects

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.

H. Shinmoto | S. Tanabe | J. Watanabe | K. Sonoyama | Michiko Watanabe

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[3] S. Tanabe,et al. Novel Method for Producing Hypoallergenic Wheat Flour by Enzymatic Fragmentation of the Constituent Allergens and Its Application to Food Processing , 2000, Bioscience, biotechnology, and biochemistry.