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Comparison of blood glucose levels and allergic responses on treatment with six wheat cultivars

Authors
Lee, HyeriHwang, Min HeeCho, MijuLee, Dong GunGo, Eun ByeolCheong, Young-KeunKang, Chon-SikLee, Nam TaekChung, Namhyun
Issue Date
2월-2017
Publisher
KOREAN SOC APPLIED BIOLOGICAL CHEMISTRY
Keywords
Allergic response; Blood glucose level; Glutenin; Histamine; IgE; Wheat cultivar
Citation
APPLIED BIOLOGICAL CHEMISTRY, v.60, no.1, pp.11 - 16
Indexed
SCIE
SCOPUS
KCI
Journal Title
APPLIED BIOLOGICAL CHEMISTRY
Volume
60
Number
1
Start Page
11
End Page
16
URI
https://scholar.korea.ac.kr/handle/2021.sw.korea/84500
DOI
10.1007/s13765-016-0241-0
ISSN
2468-0834
Abstract
Allergies and indigestion problems have increased in our society with increasing wheat consumption. Among wheat proteins, omega-5 gliadins (omega 5-gliadins) and high molecular weight (HMW)-glutenin are known to be some of the major factors responsible for an allergic response and indigestion. Certain low molecular weight (LMW)-glutenin subunits are also able to promote local inflammation, and share common epitopes with omega 5-gliadins. It is known that different wheat cultivars have different combinations of HMW- and LMW-glutenins. We investigated the relationship between the composition of LMW-glutenins and the degree of allergic response or indigestion. The extent of allergic reaction and indigestion characteristics in response to six different wheat cultivars were compared. Patterns of the change of blood glucose level with time, which were employed to measure the indigestion, were quite different, depending on the type of wheat cultivars. The extent of allergic response, as measured with the histamine and IgE levels, was also quite different, depending on the type of wheat cultivars. In addition, the extents were not correlated with patterns of LMW-glutenin DNA and HMW/LMW glutenin protein of various wheat cultivars. The results from the present study suggest that some more other factors, together with factors studied above, need to be considered to better explain the physiological phenomena of variation in blood glucose level and allergic response.
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