Studies on allergy-preventive effect of hypoallergenic wheat flour and indigestible oligosaccharide raffinose

2002 Fiscal Year Final Research Report Summary

• Project/Area Number: 13460052
• Research Category: Grant-in-Aid for Scientific Research (B)
• Allocation Type: Single-year Grants
• Section: 一般
• Research Field: 食品科学・栄養科学
• Research Institution: Fuji Woman's University (2002); Hokkaido University (2001)
• Principal Investigator: KASAI Takanori Fuji Women's Univ., Fac. Human Life Science, Prof., 人間生活学部, 教授 (80001444)
• Co-Investigator(Kenkyū-buntansha): SONOYAMA Kei Hokkaido Univ., Grad. School of Agr., Assist. Prof., 大学院・農学研究科, 助手 (90241364)
• Project Period (FY): 2001 – 2002
• Keywords: Allergy / Brown Norway rat / BALB / c mouse / Wheat flour / Raffinose / Oral tolerance / Prebiotics

Research Abstract

1. The present study investigated the mechanism by which hypoallergenic wheat flour and indigestible oligosaccharide raffinose prevent allergy.
2. Hypoallergenic wheat flour prevented gluten-specific allergic airway eosinophilia in Brown Norway rats. Hypoallergenic wheat flour suppressed systemic immuneresponse against gluten, suggesting oral tolerance. Transfer of splenocytes from donor mice fed hypoallergenic wheat flour to recipient mice induced suppression of gluten-specific antibody levels in recipient mice. The results suggest that oral tolerance induced by hypoallergenic wheat flour is mediated by active suppression. Additionally, we identified a peptide from hypoallergenic wheat flour, which suppressed intestinal permeation of ovalbumin. Hypoallergenic wheat flour thus suppressed oral sensitization with ovalbumin in Brown Norway rats.
3. Dietary raffinose suppressed ovalbumin-specific allergic airway eosinophilia in Brown Norway rats. This effect was still observed in cecectomized and neomycin-administered animals. Orally administered raffinose was partly absorbed in intestine of rats, and intraperitoneal administration of raffinose also suppressed allergic airway eosinophilia. These findings suggest that dietary raffinose prevents allergic airway eosinophilia via post-absorptive mechanism. Comparison of other indigestible oligosaccharides with raffinose suggests that α-galactosyl bond is associated with the allergy-preventive effect.

Research Products

• [Publications] Watanabe, J.: "Consumption of hypoallergenic flour prevents gluten-induced airway in flammation in Brown Norway rats"Biosci. Biotechnol. Biochem.. 65. 1729-1735 (2001)
  • Description: 「研究成果報告書概要(和文)」より
• [Publications] Watanabe, J.: "IgE-reactive 60 kDa glycoprotein occurring in wheat flour"Biosci. Biotechnol. Biochem.. 65. 2102-2105 (2001)
  • Description: 「研究成果報告書概要(和文)」より
• [Publications] Tesaki, S.: "An active compound against allergen absorption in hypoallergenic wheat flour produced by enzymatic modification"Biosci. Biotechnol. Biochem.. 66. 1930-1935 (2002)
  • Description: 「研究成果報告書概要(和文)」より
• [Publications] Watanabe, J., Tanabe, S., Watanabe, M., Kasai, T. and Sonoyama, K.: "Consumption of hypoallergenic flour prevents gluten-induced airway inflammation in Brown Norway rats"Bioscience, Biotechnology and Biochemistry. 65. 1729-1735 (2001)
  • Description: 「研究成果報告書概要(欧文)」より
• [Publications] Watanabe, J., Tanabe, S., Sonoyama, K., Kuroda, M. and Watanabe, M.: "IgE-reactive 60 kDa glycoprotein occurring in wheat flour"Bioscience, Biotechnology and Biochemistry. 65. 2102-2105 (2001)
  • Description: 「研究成果報告書概要(欧文)」より
• [Publications] Tesaki, S., Watanabe, J., Tanabe, S., Sonoyama, K., Fukushi, E., Kawabata, J. and Watanabe, M.: "An active compound against allergen absorption in hypoallergenic wheat flour produced by enzymatic modification"Bioscience, Biotechnology and Biochemistry. 66. 1930-1935 (2002)
  • Description: 「研究成果報告書概要(欧文)」より