| Item type |
紀要論文 / Departmental Bulletin Paper(1) |
| 公開日 |
2023-03-03 |
| タイトル |
|
|
タイトル |
洗浄条件の違いが食物アレルゲンのコンタミネーションに及ぼす影響 |
|
言語 |
ja |
| タイトル |
|
|
タイトル |
Cleaning Procedure Effects Contamination of Food Allergens on Instruments |
|
言語 |
en |
| 言語 |
|
|
言語 |
jpn |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
洗濯 |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
食物アレルゲン |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
コンタミネーション |
| 資源タイプ |
|
|
資源タイプ識別子 |
http://purl.org/coar/resource_type/c_6501 |
|
資源タイプ |
departmental bulletin paper |
| 著者 |
妻木, 陽子
河本, 奈緒子
川崎, 知佳
木村, 南美
森石, 悠里
Tsumaki, Yoko
Kawamoto, Naoko
Kawasaki, Chika
Kimura, Minami
Moriishi, Yuri
|
| 抄録 |
|
|
内容記述タイプ |
Abstract |
|
内容記述 |
Food allergy is defined as an immune-mediated adverse reaction to certain foods. To avoid the onset of allergic symptoms, food-allergic patients have to exclude specific offending foods from their diets. In some cases, very small amounts of food allergents can induce anaphylactic reactions, so that food allergic patients strictly have to avoid allergens even from cooking devices. Therefore appropriate cleaning procedures are the most practical approaches for reducing bontamination of allergens from instruments.
In this study we washed instruments contaminated with egg white, milk, or wheat by some different vonditions, which are commonly used at home and restaurants. Subsequently, we selected sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) to check for residual proteins and allergens on istruments. The analysis showed the presence of egg-white proteins, such as egg lysozyme (14.3 kD), ovalbumin (45 kD) and ovotransferrin (76.6 kD) after washing the instruments with only water. Several protein hands had apparent molecular masses that matched with those of known milk allergens, such as casein (19-25 kD) and β-lactoglobulin (18.3 kD). Wheat proteins were also detected in those molecular masses ranging from 23 to 136 kD, which are corresponding to glutenin and gliadin. In the case of carefully washing condition using with detergent, a sponge and water, hen egg lysozyme and molecular complex of casein were detected, while wheat protein was undetectable.
From these results, carefully cleaning of instruments by using sponge, detergent and water can aid patients with revere food allergies to avoid allergic reactions. |
| 書誌情報 |
広島女学院大学論集
巻 61,
p. 167-173,
発行日 2011-12-21
|
| 出版者 |
|
|
出版者 |
広島女学院大学 |
| ISSN |
|
|
収録物識別子タイプ |
ISSN |
|
収録物識別子 |
0374-8057 |
| フォーマット |
|
|
内容記述タイプ |
Other |
|
内容記述 |
application/pdf |
| 著者版フラグ |
|
|
出版タイプ |
VoR |
|
出版タイプResource |
http://purl.org/coar/version/c_970fb48d4fbd8a85 |
ronsyu61tsumaki.pdf (938.9 kB)
