Anti-allergic effect of low molecular weight beta-glucan prepared by lambda-irradiation
DC Field | Value | Language |
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dc.contributor.author | Sung, Nak-Yun | - |
dc.contributor.author | Choi, Jong-il | - |
dc.contributor.author | Yoon, Yohan | - |
dc.contributor.author | Lee, Soo-Young | - |
dc.contributor.author | Byun, Myung-Woo | - |
dc.contributor.author | Hwang, Yeoung-Jung | - |
dc.contributor.author | Koenari, Zubaidah Irawati | - |
dc.contributor.author | Lee, Ju-Woon | - |
dc.contributor.author | Kim, Jae-Hun | - |
dc.date.available | 2021-02-22T11:02:03Z | - |
dc.date.issued | 2011-06 | - |
dc.identifier.issn | 1226-7708 | - |
dc.identifier.issn | 2092-6456 | - |
dc.identifier.uri | https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/7027 | - |
dc.description.abstract | This study evaluated the anti-allergic effect of low molecular weight beta-glucan (25 kDa) degraded by lambda-irradiation. Allergy was induced in mouse models administrated with lambda-irradiated low molecular weight and non-irradiated high molecular weight beta-glucan, respectively, for 7 days. However, only the mice treated with low molecular weight beta-glucan had a significantly decreased the total serum IgE and ovalbumin specific-IgE levels, and significantly increased Th 1 cytokine expression compared to only allergy induced mice. The allergic responses could be reduced by low molecular weight beta-glucan treated lambda-irradiation through the increased expression of Th 1 response and decreased expression of total IgE and antigen specific IgE. | - |
dc.format.extent | 4 | - |
dc.language | 영어 | - |
dc.language.iso | ENG | - |
dc.publisher | KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST | - |
dc.title | Anti-allergic effect of low molecular weight beta-glucan prepared by lambda-irradiation | - |
dc.type | Article | - |
dc.publisher.location | 대한민국 | - |
dc.identifier.doi | 10.1007/s10068-011-0117-3 | - |
dc.identifier.scopusid | 2-s2.0-80055026845 | - |
dc.identifier.wosid | 000292311400037 | - |
dc.identifier.bibliographicCitation | FOOD SCIENCE AND BIOTECHNOLOGY, v.20, no.3, pp 841 - 844 | - |
dc.citation.title | FOOD SCIENCE AND BIOTECHNOLOGY | - |
dc.citation.volume | 20 | - |
dc.citation.number | 3 | - |
dc.citation.startPage | 841 | - |
dc.citation.endPage | 844 | - |
dc.type.docType | Article | - |
dc.identifier.kciid | ART001564344 | - |
dc.description.isOpenAccess | N | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.subject.keywordPlus | GAMMA-IRRADIATION | - |
dc.subject.keywordAuthor | allergy | - |
dc.subject.keywordAuthor | beta-glucan | - |
dc.subject.keywordAuthor | low molecular weight | - |
dc.subject.keywordAuthor | cytokine | - |
dc.identifier.url | https://www.kci.go.kr/kciportal/ci/sereArticleSearch/ciSereArtiView.kci?sereArticleSearchBean.artiId=ART001564344 | - |
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