PMID: 11330696May 2, 2001Paper

Chemical and nutritional properties of hypoallergenic wheat flour

Bioscience, Biotechnology, and Biochemistry
M MoriyamaS Arai

Abstract

The chemical and nutritional properties were investigated of hypoallergenic wheat flour (HWF) prepared by the cellulase-actinase treatment. HWF was composed mainly of oligopeptides and free amino acids, and its average molecular weight was lower than 1,000. Feeding tests on rats showed that, with respect to the PER, GOT and GPT activities and other nutritional indices, the HWF diet was almost equivalent to the control diet which had been prepared from normal wheat flour (NWF). No abnormality was apparent in the main organs after the HWF diet had been fed for 3 weeks. The small intestinal absorption of the HWF diet was found normal by measuring the free amino acid concentration in the intestinal tract and in the portal vein plasma. These data suggest that the absorption of amino acids from the HWF diet was comparable with or more efficient than that from a simulated free amino acid diet.

References

Jan 1, 1955·The Journal of Clinical Investigation·A KARMENJ S LADUE

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Citations

Jun 6, 2006·Bioscience, Biotechnology, and Biochemistry·Sachiko NarasakaHisanori Kato
Dec 19, 2002·Annals of Allergy, Asthma & Immunology : Official Publication of the American College of Allergy, Asthma, & Immunology·Kirsi LaihoErika Isolauri
Jan 5, 2005·BioFactors·Hisanori KatoSoichi Arai

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