Development of ICT EIA to determine egg white allergen, L-PGDS aiming at reducing allergenicity.

2017 Fiscal Year Final Research Report

• Project/Area Number: 15K00833
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Eating habits
• Research Institution: University of Kochi
• Principal Investigator: Suzuki Makiko 高知県立大学, 健康栄養学部, 准教授 (60437001)
• Co-Investigator(Kenkyū-buntansha): 田中 守 高知県立大学, 健康栄養学部, 助教 (00612350) ; 沼田 聡 高知県立大学, 健康栄養学部, 助教 (10565857)
• Project Period (FY): 2015-04-01 – 2018-03-31
• Keywords: 卵白アレルゲン / L-PGDS / ICT EIA

Outline of Final Research Achievements

We developed a sensitive Immune Complex Transfer Enzyme Immunoassay (ICT EIA) that enables us to measure levels of Egg white allergen, lipocalin-type prostaglandin D synthase (L-PGDS). The detection limit of this assay is 0.01 ng/ml, when we used recombinant L-PGDS as standards. This sensitivity is higher 2000-fold than ELISA which we have developed previously. However, we observed inhibitors against this assay in egg white. To identify this inhibitors, we analyzed L-PGDS complex. Our data shows that L-PGDS bind to ovalbumin. When we used 90% Ammonium sulfate fraction of egg white for determine L-PGDS in egg white by ICT EIA, the fluorescence intensity was dependent of egg white protein within 0.6～6 μg/ml.

Free Research Field

病態分子栄養