| Project/Area Number |
24700864
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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 | National Fisheries University |
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Principal Investigator |
USUI masakatsu 独立行政法人水産大学校, その他部局等, 講師 (50399656)
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| Co-Investigator(Renkei-kenkyūsha) |
AZAKAMI Hiroyuki 山口大学, 農学部, 教授 (40263850)
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| Project Period (FY) |
2012-04-01 – 2014-03-31
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| Project Status |
Completed (Fiscal Year 2013)
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| Budget Amount *help |
¥4,160,000 (Direct Cost: ¥3,200,000、Indirect Cost: ¥960,000)
Fiscal Year 2013: ¥1,690,000 (Direct Cost: ¥1,300,000、Indirect Cost: ¥390,000)
Fiscal Year 2012: ¥2,470,000 (Direct Cost: ¥1,900,000、Indirect Cost: ¥570,000)
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| Keywords | エビアレルギー / トロポミオシン / 抗原構造 / 熱安定性 / 加熱調理 / 鮮度 / 抗原濃度 / リスク評価 / エビアレルゲン / 抗原性 / 加熱 / 調理 / リスク |
|---|
| Research Abstract |
We purified tropomyosin from raw kuruma prawn and identified it as Pen j 1. CD spectra of native Pen j 1 revealed the alpha-helical structure, which collapsed easily upon heating to 80 degrees C. However, there were no insoluble aggregates after heating, and the protein regained its native CD spectral pattern after cooling to 25 degrees C. There was no significant difference in total IgG production between mice sensitized with native and heated Pen j 1. These results suggest that heat-denatured Pen j 1 refolds upon cooling and maintains its antigenicity following heat treatment. We also clarified that regardless of the existence of heating, high-concentration Pen j 1 is contained in a shrimp. And the elution rate of Pen j 1 of a heating shrimp was higher than the raw shrimp. In addition, Pen j 1 concentration was maintained also the low freshness shrimp. These results suggested that even if it is high freshness or heating, it will be high-risk for positive patients to eat a shrimp.
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