ALLERGIC AND NUTRITIONAL EVALUATION OF A DRINK WITH SOY PROTEIN HYDROLYSATE IN FOOD ALLERGIC CHILDREN

Autor:	Shuichi Kaminogawa, Mamoru Totuka, Eisaku Iwasaki, Nawo Konishi, Minoru Kimoto, Atsushi Enomoto, Minoru Baba
Rok vydání:	1995
Předmět:	chemistry.chemical_classification Taste biology business.industry Albumin Peptide Urine Immunoglobulin E medicine.disease Hydrolysate chemistry Food allergy biology.protein medicine Food science business Soy protein
Zdroj:	Nihon Shoni Arerugi Gakkaishi. The Japanese Journal of Pediatric Allergy and Clinical Immunology. 9:23-31
ISSN:	1882-2738 0914-2649
DOI:	10.3388/jspaci.9.23
Popis:	Nutritional availability of a drink with soy protein hydrolysate (Hinute D3; Fuji Oil Co., Ltd) was evaluated in 10 food allergic children. The soy peptide has 5.2 amino acids in average peptide length and contain 1.0% free amino acids. Binding ability of the soy hydrolysate to soy specific IgE antibodies of patient's sera was significantly lowered when compared with unhydrolysed soy protein (p
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::d699224d2c81f4fd21b0b09ef512699a https://doi.org/10.3388/jspaci.9.23 Zobrazit plný text záznamu