Reduction of allergenicity of food protein by preparing edible bioconjugate

Research Project

Project/Area Number	22580126
Research Category	Grant-in-Aid for Scientific Research (C)
Allocation Type	Single-year Grants
Section	一般
Research Field	Food science
Research Institution	Tokyo University of Agriculture and Technology
Principal Investigator	HATTORI Makoto 東京農工大学, 大学院・農学研究院, 教授 (40221501)
Project Period (FY)	2010 – 2012
Project Status	Completed (Fiscal Year 2012)
Budget Amount *help	¥4,810,000 (Direct Cost: ¥3,700,000、Indirect Cost: ¥1,110,000) Fiscal Year 2012: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000) Fiscal Year 2011: ¥1,690,000 (Direct Cost: ¥1,300,000、Indirect Cost: ¥390,000) Fiscal Year 2010: ¥2,470,000 (Direct Cost: ¥1,900,000、Indirect Cost: ¥570,000)
Keywords	バイオハイブリッド / 食品タンパク質 / 低アレルゲン化 / 機能改変 / 高機能化 / β-ラクトグロブリン / 免疫原性 / 乳化性
Research Abstract	Major whey protein beta-lactoglobulin (BLG) was conjugated with epsilon-polylysine (PL) by using microbial transglutaminase (MTGase) to improve the function of BLG. The molar ratio of BLG to PL in the conjugate was 1:1.2. Native conformation of BLG was almost maintained after conjugation with PL. By conjugation with PL, the improvement in the emulsifying ability and the reduction of the immunogenicity were achieved. Further conjugation with dextran (Dex) led to the effective reduction of the immunogenicity of BLG.

Report

(4 results)