Characterization of New 18-kDa IgE-Binding Proteins in Beer

• HIEMORI Miki

  Department of Nutritional Science, Faculty of Health and Welfare Science, Okayama Prefectural University

• EGUCHI Yuka

  Department of Nutritional Science, Faculty of Health and Welfare Science, Okayama Prefectural University

• KIMOTO Masumi

  Department of Nutritional Science, Faculty of Health and Welfare Science, Okayama Prefectural University

• YAMASITA Hiromi

  Department of Nutritional Science, Faculty of Health and Welfare Science, Okayama Prefectural University

• TAKAHASHI Kyoko

  Department of Food Science and Nutrition, School of Human Environmental Sciences, Mukogawa Women’s University

• TAKAHASHI Kiyoshi

  Department of Allergy, National Hospital Organization Minami-Okayama Medical Center

• TSUJI Hideaki

  Department of Nutritional Science, Faculty of Health and Welfare Science, Okayama Prefectural University

Abstract

The IgE-binding proteins in beer were examined by immunoblotting analysis with sera of patients sensitive to beer. Several proteins were immunoblotted with the sera, and among these, 18-kDa proteins were identified as new IgE-binding proteins in beer. Perhaps they originated from barley as a raw material.

Journal

• Bioscience, Biotechnology, and Biochemistry

  Bioscience, Biotechnology, and Biochemistry 72 (4), 1095-1098, 2008

  Japan Society for Bioscience, Biotechnology, and Agrochemistry

Keywords

• new IgE-binding protein
• 18-kDa proteins
• beer
• barley
• IgE antibody

Details

• CRID: 1390001206477673088
• NII Article ID: 10027526948
• NII Book ID: AA10824164
• DOI: 10.1271/bbb.70584
• ISSN: 13476947
• ISSN: 09168451
• NDL BIB ID: 9481357
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I9481357
• Web Site: http://www.tandfonline.com/doi/pdf/10.1271/bbb.70584
• Text Lang: en
• Data Source:
  • JaLC
  • NDL
  • Crossref
  • CiNii Articles
  • KAKEN
• Abstract License Flag: Disallowed