A new evaluation method for allergenicity of food proteins
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)
Research Products
(4 results)