Characterization of a hypoallergenic wheat line lacking omega-5 gliadin

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Use this link to cite this item : https://ir.lib.shimane-u.ac.jp/53472

language	eng
Author	KOHNO, Kunie Takahashi Hitoshi Department of Dermatology, Shimane University Faculty of Medicine, Shimane, Japan Endo Takashi R. Department of Plant Life Science, Faculty of Agriculture, Ryukoku University, Shiga, Japan Matsuo Hiroaki Department of Pathophysiology and Therapeutics, Graduate School of Biomedical and Health Sciences, Hiroshima University, Hiroshima, Japan Shiwaku, Kuninori Morita, Eishin
Subject	Guinea pig; Hypoallergenic wheat; Wheat allergy; omega-5 gliadin; 1BS-18
Journal Title	ALLERGOLOGY INTERNATIONAL
Volume	65
Issue	4
Start Page	400
End Page	405
ISSN	1323-8930
ISSN（Online）	1440-1592
Published Date	2016-10
DOI	10.1016/j.alit.2016.03.002
PubMed ID	27103182
Publisher	JAPANESE SOCIETY ALLERGOLOGY
NII Type	Journal Article
OAI-PMH Set	Faculty of Medicine
Remark	The authors would like to thank Dr. Shuji Horie for advice on this study; Tetsuya Murakami, Kiyoaki Ikeda, and Kenichi Kurita, Research & Development Division, Glico Nutrition Co., Ltd., for their help in extracting the gluten fraction; Shigehito Matumoto and Kazumi Tatewaki, Shimane Prefecture Mountainous Region Research Center, for wheat cultivation; and Kiyoe Ueda and Kanako Yano, Laboratory Specialists at the Department of Dermatology, Faculty of Medicine, Shimane University, for their technical assistance in the experiments. This research is (partially) supported by the Practical Research Project for Allergic Diseases and Immunology (Research on Allergic Diseases and Immunology) from Japan Agency for Medical Research and Development, AMED.