Separation and functional analysis of allergy inhibitor in fermented foods
| Project/Area Number |
23510259
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Living organism molecular science
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| Research Institution | Kagoshima University |
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Principal Investigator |
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| Project Period (FY) |
2011 – 2013
|
| Project Status |
Completed (Fiscal Year 2013)
|
| Budget Amount *help |
¥5,460,000 (Direct Cost: ¥4,200,000、Indirect Cost: ¥1,260,000)
Fiscal Year 2013: ¥1,560,000 (Direct Cost: ¥1,200,000、Indirect Cost: ¥360,000)
Fiscal Year 2012: ¥1,560,000 (Direct Cost: ¥1,200,000、Indirect Cost: ¥360,000)
Fiscal Year 2011: ¥2,340,000 (Direct Cost: ¥1,800,000、Indirect Cost: ¥540,000)
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| Keywords | アレルギー / 自然免疫 / 発酵食品 / 微生物 |
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| Research Abstract |
Recently, allergy patients are increasing in Japan and they are emerging as a social problem. According to the "hygiene hypothesis", decreasing bacterial exposure is responsible for the increasing allergic diseases. Since the hypothesis indicates artificial administration of bacterial components may modify immune system to decrease allergy, probiotic foods, which contain fermentation bacteria, are utilized for controlling allergic diseases. However, active components in the probiotic foods are scarcely clarified. In this study, we investigated to characterize active components in probiotic foods, such as fermented milk products and Japanese traditional black vinegar. We used lactic acid bacteria and acetic acid bacteria in the foods. We separated components for modifying immune system, determined their chemical structure, and analyzed their mechanisms to decease allergic diseases.
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Report
(4 results)
Research Products
(8 results)
