The mechanism by which egg white allergen, L-PGDS increases serum OVA-IgE level in OVA-sensitized mice
| Project/Area Number |
22700757
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| Research Category |
Grant-in-Aid for Young Scientists (B)
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| Allocation Type | Single-year Grants |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | Okayama Prefectural University |
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Principal Investigator |
SUZUKI Makiko 岡山県立大学, 保健福祉学部, 助教 (60437001)
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| Project Period (FY) |
2010 – 2011
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| Project Status |
Completed (Fiscal Year 2011)
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| Budget Amount *help |
¥4,030,000 (Direct Cost: ¥3,100,000、Indirect Cost: ¥930,000)
Fiscal Year 2011: ¥1,690,000 (Direct Cost: ¥1,300,000、Indirect Cost: ¥390,000)
Fiscal Year 2010: ¥2,340,000 (Direct Cost: ¥1,800,000、Indirect Cost: ¥540,000)
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| Keywords | 食と栄養 / 食物アレルギー / オボアルブミン / lipocalin-type prostaglandin D synthase / 卵アレルギー / ovalbumin / Lipocalin-type prostaglandin D synthase |
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| Research Abstract |
We investigated the mechanism by which egg white allergen, L-PGDS increases serum ovalbumin(OVA)-IgE level in OVA-sensitized mice. L-PGDS enhances OVA-IgE via Th1/Th2 polarization. L-PGDS also induces peripheral allergic inflammation. The amount of L-PGDS in various egg whites and the change of quantity by preservation were measured by ELISA.
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Report
(3 results)
Research Products
(5 results)
