ヒト血清中の抗β-グルカン抗体に関する研究

In this study, we found that anti-β-glucan IgG antibodies were present in sera from the peripheral blood (PB) of normal adult donors and the umbilical cord blood (UCB) of neonates using a novel enzyme-linked immunoassay (EIA) developed in our laboratories. The titers of anti-β-glucan IgG antibodies from the PB of normal adult donors were significantly (P < 0.05) higher than those from the UCB of neonates. These findings suggest that anti-β-glucan IgG antibodies in sera from the UCB of neonates may be transferred from the mothers to the neonates via the placenta. The reactivity of serially diluted purified IgG antibody prepared from the serum of a normal adult donor (human purified IgG antibody) was also positive against β-glucan in a dose-dependent manner. On the other hand, a standard rabbit anti-β-glucan IgG antibody completely blocked the reactivity of human purified IgG antibody to β-glucan in a dose-dependent manner. Taken together, these findings show that human sera contain specific anti-β-glucan IgG antibodies and suggest that these anti-β-glucan IgG antibodies may have unique actions in various immunological responses

米胚芽発酵ギャバ(GABA)エキス末入りパンの作製

In this study, in order to promote intake of γ-aminobutyric acid (GABA) routinely and continuously, we prepared several functional breads containing different percentages (0%, 1%, 2% or 3%) of GABA, designated as Taimatsu GABA (T-GABA), produced by fermented rice germ, which has been shown to have various physiological actions. The dough containing T-GABA (1%) showed greater expansion as compared with that containing T-GABA (0%, 2% or 3%). The quantity of wet-type gluten decreased in a T-GABA percentage-dependent manner. The stickiness of wet-type gluten containing T-GABA (1%, 2% or 3%) was decreased as compared with that of the control bread (T-GABA; 0%). Although the weight of the bread containing GABA (1%, 2% or 3%) was not altered as compared with that of the control bread (T-GABA; 0%) after baking, the height of the bread containing T-GABA (3%) was the lowest. In the sensory evaluation, referees judged the bread containing T-GABA (1%) as showing a slightly better level of taste, feeling of softness, crust, crumb and fragrance as compared with that of the control bread (T-GABA; 0%). Together, these findings indicate that breads containing T-GABA are of functionally high quality and value, and we propose to introduce these breads into some long-term care health facilities