Art

J-GLOBAL ID：201802271586915102   Reference number：18A1330080

Worm wounding increases levels of pollen-related food allergens in soybean (Glycine max)

虫害はダイズ(Glycine max)中の花粉関連食物アレルゲン濃度を増加させる

Author (6)： HANAFUSA Kayo (Kindai Univ., Nara, JPN) ,  MURAKAMI Hiroki (Kindai Univ., Nara, JPN) ,  UEDA Takuya (Kindai Univ., Nara, JPN) ,  YANO Erika (Kindai Univ., Nara, JPN) ,  ZAIMA Nobuhiro (Kindai Univ., Nara, JPN) ,  MORIYAMA Tatsuya (Kindai Univ., Nara, JPN)
Material： Bioscience, Biotechnology, and Biochemistry  (Bioscience Biotechnology & Biochemistry)
Volume： 82  Issue： 7  Page： 1207-1215  Publication year： Jul. 2018 
JST Material Number： G0021A  ISSN： 0916-8451  CODEN： BBBIEJ  Document type： Article
Article type： 原著論文  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)

Thesaurus term： *Glycine max ,  food ingredient ,  food analysis ,  plant damage ,  *allergen ,  Western blotting ,  ELISA ,  food safety ,  *soybean protein
Semi thesaurus term： Gly m3 ,  Gly m4 ,  crop damage ,  *food allergen ,  Immunoblotting

JST classification (2)： Vegetables and processed vegetable products  (FJ11020O) ,  Protein  (FJ09020N)

Reference (35)：

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• Kito M, Moriyama T, Kimura Y, et al. Changes in plasma lipid levels in young healthy volunteers by adding an extruder-cooked soy protein to conventional meals. J Biosci Biotechnol Biochem. 1993;57:354-355.
• Fukui K, Tachibana N, Wanezaki S, et al. Isoflavone-free soy protein prepared by column chromatography reduces plasma cholesterol in rats. J Agric Food Chem. 2002;50:5717-5721.

Terms in the title (6)： 虫害 ,  ダイズ ,  Glycine ,  Max ,  花粉 ,  食物アレルゲン