Preparation of hypoallergenic milk allergen using high pressure treatment and oral tolerance induced by the hypoallergen
| Project/Area Number |
24580173
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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 |
Food science
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| Research Institution | Utsunomiya University |
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Principal Investigator |
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| Project Period (FY) |
2012-04-01 – 2015-03-31
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| Project Status |
Completed (Fiscal Year 2014)
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| Budget Amount *help |
¥5,590,000 (Direct Cost: ¥4,300,000、Indirect Cost: ¥1,290,000)
Fiscal Year 2014: ¥1,560,000 (Direct Cost: ¥1,200,000、Indirect Cost: ¥360,000)
Fiscal Year 2013: ¥2,080,000 (Direct Cost: ¥1,600,000、Indirect Cost: ¥480,000)
Fiscal Year 2012: ¥1,950,000 (Direct Cost: ¥1,500,000、Indirect Cost: ¥450,000)
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| Keywords | 食物アレルギー / 経口免疫寛容 / アレルギー / 食品 / 免疫学 / タンパク質 / 蛋白質 |
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| Outline of Final Research Achievements |
By pepsin treatment under high pressure, β-lactoglobulin (β-LG) was almost entirely hydrolyzed and the ability of β-LG to bind to β-LG-specific IgG1 was markedly reduced. The cutaneous or systemic anaphylactic responses were diminished or abrogated when the β-LG hydrolysates were injected into the mice previously immunized with β-LG. Moreover, oral administration of the β-LG hydrolysates to mice induced the oral tolerance to intact β-LG. The pepsin treatment under high pressure may be a useful method to produce hypoallergenic milk with tolerogenic property.
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Report
(4 results)
Research Products
(4 results)
