A new evaluation method for allergenicity of food proteins

Research Project

Project/Area Number	15K00812
Research Category	Grant-in-Aid for Scientific Research (C)
Allocation Type	Multi-year Fund
Section	一般
Research Field	Eating habits
Research Institution	Tokyo University of Marine Science and Technology
Principal Investigator	Kurose Kouichi 東京海洋大学, 学術研究院, 教授 (30280754)
Project Period (FY)	2015-04-01 – 2018-03-31
Project Status	Completed (Fiscal Year 2017)
Budget Amount *help	¥4,680,000 (Direct Cost: ¥3,600,000、Indirect Cost: ¥1,080,000) Fiscal Year 2017: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000) Fiscal Year 2016: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000) Fiscal Year 2015: ¥2,210,000 (Direct Cost: ¥1,700,000、Indirect Cost: ¥510,000)
Keywords	食物アレルギー / 樹状細胞 / アレルゲン
Outline of Final Research Achievements	We established an effective method to generate dendritic cell-like cells (DCLCs) from human nomocyte-like cell line THP-1. In the activation of the DCLC by allergens, we found genes whose expression is induced by allergen-specific manner, which demonstrated that we can evaluate the allergenicity of food proteins by using the genes as allergen markers. Concerning the activation mechanism of antigen-presenting cell by allergens, lipopolysaccharide also induced the allergen markers in the THP-1 cells, suggesting that pattern-recognition receptors are involved in the mechanism.

Report

(4 results)