Mitigation of the action of wheat allergen by acidic oxidative potential water
Article first published online: 18 SEP 2002
Volume 57, Issue 10, pages 926–930, October 2002
How to Cite
Matsumoto, T. (2002), Mitigation of the action of wheat allergen by acidic oxidative potential water. Allergy, 57: 926–930. doi: 10.1034/j.1398-9995.2002.23606.x
- Issue published online: 18 SEP 2002
- Article first published online: 18 SEP 2002
- Accepted for publication 23 April 2002
- acidic oxidative potential water;
- electrolyzed strong acid solution;
- wheat allergy;
- wheat protein
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.