A new evaluation method for allergenicity of food proteins

2017 Fiscal Year Final Research Report

• Project/Area Number: 15K00812
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Eating habits
• Research Institution: Tokyo University of Marine Science and Technology
• Principal Investigator: Kurose Kouichi 東京海洋大学, 学術研究院, 教授 (30280754)
• Project Period (FY): 2015-04-01 – 2018-03-31
• Keywords: 食物アレルギー / 樹状細胞 / アレルゲン

Outline of Final Research Achievements

We established an effective method to generate dendritic cell-like cells (DCLCs) from human nomocyte-like cell line THP-1. In the activation of the DCLC by allergens, we found genes whose expression is induced by allergen-specific manner, which demonstrated that we can evaluate the allergenicity of food proteins by using the genes as allergen markers.
Concerning the activation mechanism of antigen-presenting cell by allergens, lipopolysaccharide also induced the allergen markers in the THP-1 cells, suggesting that pattern-recognition receptors are involved in the mechanism.

Free Research Field

食生活学