Relationship between oral allergy syndrome and bio active amine in saliva
| Project/Area Number |
23700915
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| Research Category |
Grant-in-Aid for Young Scientists (B)
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| Allocation Type | Multi-year Fund |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | Okayama Prefectural University (2013)
University of Hyogo (2011-2012) |
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Principal Investigator |
NITTA Yoko 岡山県立大学, 保健福祉学部, 准教授 (70403318)
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| Project Period (FY) |
2011 – 2013
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| Project Status |
Completed (Fiscal Year 2013)
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| Budget Amount *help |
¥4,290,000 (Direct Cost: ¥3,300,000、Indirect Cost: ¥990,000)
Fiscal Year 2013: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
Fiscal Year 2012: ¥1,690,000 (Direct Cost: ¥1,300,000、Indirect Cost: ¥390,000)
Fiscal Year 2011: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
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| Keywords | 口腔アレルギー症候群 / ヒスタミン / 唾液 / アレルゲン / イチゴ / 口腔アレルギー / だ液 |
|---|
| Research Abstract |
Oral allergy syndrome (OAS) is usually caused by an allergy to fresh fruits. It is defined as the symptoms of immunoglobulin (Ig) E-mediated immediate allergy localized in the oral mucosa, and the characteristics depend on the lability of the antigen. Consumption of strawberries can cause OAS, primarily because of the presence of proteins Fra a 1, Fra a 2, Fra a 3 and Fra a 4. In this study, conformational change in Fra a 1 by heating was investigated. VUVCD spectra suggested that the conformation of the IgE binding region might change by heating to 60 degree C.
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Report
(4 results)
Research Products
(16 results)
