Development of rapid and ultra-sensitive enzyme immunoassay for egg white allergen

Research Project

Project/Area Number	15K16237
Research Category	Grant-in-Aid for Young Scientists (B)
Allocation Type	Multi-year Fund
Research Field	Eating habits
Research Institution	University of Kochi
Principal Investigator	Numata Satoshi 高知県立大学, 健康栄養学部, 助教 (10565857)
Project Period (FY)	2015-04-01 – 2018-03-31
Project Status	Completed (Fiscal Year 2017)
Budget Amount *help	¥3,900,000 (Direct Cost: ¥3,000,000、Indirect Cost: ¥900,000) Fiscal Year 2016: ¥1,690,000 (Direct Cost: ¥1,300,000、Indirect Cost: ¥390,000) Fiscal Year 2015: ¥2,210,000 (Direct Cost: ¥1,700,000、Indirect Cost: ¥510,000)
Keywords	高感度酵素免疫測定法 / 食物アレルギー / オボアルブミン / 酵素免疫測定法 / 超高感度酵素免疫測定法 / 卵白アレルゲン
Outline of Final Research Achievements	Food allergy patients occurs allergy reaction even when an infinitesimal amount of allergen is ingested. From this, it is very dangerous if food allergens accidentally mix during cooking. In order to ascertain early whether food allergens are not mixed in the cuisine, it is necessary to increase the high sensitivity and speed of the enzyme immunoassay. We focused on ovalbumin as a food allergen. Ovalbumin is one of the major allergens of food allergies and is present in the egg white. In this study, we achieved high sensitivity of enzyme immunoassay for ovalbumin. However, the high speed of the enzyme immunoassay was not able to shorten the formation time of immune complexes between ovalbumin and labeled antibodies.