Effect of lipid peroxidation on allergic reaction

Research Project

Project/Area Number	21580146
Research Category	Grant-in-Aid for Scientific Research (C)
Allocation Type	Single-year Grants
Section	一般
Research Field	Food science
Research Institution	Kitami Institute of Technology
Principal Investigator	ARAI Hirofumi 北見工業大学, 工学部, 准教授 (70295848)
Co-Investigator(Kenkyū-buntansha)	TAKASUGI MIKAKO 九州産業大学, 工学部, 准教授 (60305802) YAMADA Koji 九州大学, 農学部, 教授 (60158186)
Project Period (FY)	2009 – 2011
Project Status	Completed (Fiscal Year 2011)
Budget Amount *help	¥4,810,000 (Direct Cost: ¥3,700,000、Indirect Cost: ¥1,110,000) Fiscal Year 2011: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000) Fiscal Year 2010: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000) Fiscal Year 2009: ¥2,600,000 (Direct Cost: ¥2,000,000、Indirect Cost: ¥600,000)
Keywords	アレルギー / 活性酸素 / 脂質 / 酸化 / 食物アレルギー / 活性酵素 / 括性酸素
Research Abstract	Effect of lipid hydroperoxides which could be physiologically produced by reactive oxygen species on allergy reaction was investigated by using cultured cells in vitro. Mast cell line, a kind of white blood cell associated with allergy reaction was cultured and stimulated artificially. The chemical mediators such as histamine released from mast cells were facilitated by 4-hydroxy-2-nonenal, a decomposed product from lipid hydroperoxides. It suggests that lipid peroxidation might deteriorate allergy.