| Item type |
紀要論文 / Departmental Bulletin Paper(1) |
| 公開日 |
2023-03-03 |
| タイトル |
|
|
タイトル |
市販ヨーグルト中のβ-ラクトグロブリンの抗原性と消化性に関する研究 |
|
言語 |
ja |
| タイトル |
|
|
タイトル |
Antigenicity and digestibility of β-lactoglobulin in commercially available yogurt |
|
言語 |
en |
| 言語 |
|
|
言語 |
jpn |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
β-ラクトグロブリン |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
ヨーグルト |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
抗原性 |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
消化性 |
| 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 |
坂井, 堅太郎
水羽, 陽子
朝日(清水池), 綾子
鉄穴森, 陽子
谷廣, 佳奈子
高松, 寛子
萩原, 知保
井原, 早枝子
中島, 康絵
高野, 路子
上田, 久美子
Sakai, Kentaro
Mizuha, Yoko
Shimizuike, Ayako
Kanamori, Yoko
Tanihiro, Kanako
Takamatsu, Hiroko
Hagihara, Chiho
Ihara, Saeko
Nakajima, Yasue
Kouno, Michiko
Ueda, Kumiko
|
| 抄録 |
|
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内容記述タイプ |
Abstract |
|
内容記述 |
Yogurt is a production from fermentation of cow’s milk, and is one of major allergenic foods containing a high allergenic protein, called b-lactoglobulin ( b-LG). Although allergenicity in yogurt is not well known, patients with food allergy against cow’s milk generally eliminate it to prevent allergenic syndromes. Because of strong relationship of allergenicity in food proteins with their antigenicity as well as resistance to gastroentero-digestive enzymes, we used the methods of ELISA inhibition, SDS-PAGE and immunoblots to assess antigenic level and peptic-digestibility against b-LG in commercially available yogurt by comparison with two types of heat pasteurized cow’s milks (low temperature long time-treated milk (LTLT) and ultra-high temperature-treated milk (UHT)). There is less difference of antigenic activity against b-LG between yogurt and cow’s milks (LTLT and UHT).
In analysis of SDS-PAGE, the profile of peptic-digestion showed that intact protein of casein was rapidly disappeared in cow’s milks (LTLT and UHT) and yogurt, whereas the digestibility of b-LG was less in LTLT and well in UHT and yogurt. Similar profile of peptic-digestibility between UHT and yogurt was revealed by immunoblot analysis with slight difference visualizing more fragmentized small peptides along with antigenicity against b-LG in yogurt as compared with those in UHT.
These results are reasonable for patients with cow’s milk allergy to remove yogurt as same as cow’s milk. In addition when the ill is gradually liberated, suitable release from avoidance food may be present in order as former in UHT and yogurt and latter in LTLT, in the point of peptic-digestibility of b-LG. |
| 書誌情報 |
広島女学院大学論集
巻 56,
p. 137-144,
発行日 2006-12-20
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| 出版者 |
|
|
出版者 |
広島女学院大学 |
| ISSN |
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|
収録物識別子タイプ |
ISSN |
|
収録物識別子 |
0374-8057 |
| フォーマット |
|
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内容記述タイプ |
Other |
|
内容記述 |
application/pdf |
| 著者版フラグ |
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|
出版タイプ |
VoR |
|
出版タイプResource |
http://purl.org/coar/version/c_970fb48d4fbd8a85 |
ronsyu56sakai.pdf (866.1 kB)
