2017 Fiscal Year Final Research Report
Study on vaccine using food allergen-producing lactic acid bacterium in food allergy
| Project/Area Number |
15K07756
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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 |
Veterinary medical science
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| Research Institution | Azabu University |
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Principal Investigator |
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| Co-Investigator(Kenkyū-buntansha) |
五十君 静信 国立医薬品食品衛生研究所, 食品衛生管理部, 客員研究員 (70212743)
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| Project Period (FY) |
2015-04-01 – 2018-03-31
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| Keywords | 食物アレルギー / オボアルブミン / 乳酸菌 / イヌ / マウス |
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| Outline of Final Research Achievements |
Ovalbumin (OVA)-producing lactic acid bacteria (LB) were orally administrated to mice, followed by an intraperitoneal injection of OVA and alum. There were no differences in the levels of OVA-specific IgE between the group that received OVA-producing LB and the control groups, suggesting that the OVA-producing ability of these LB was low. Next, a mixture of OVA and LB was administered orally to mice. We found that the administration of more than 10 μg of OVA suppresses the levels of OVA-specific IgE. Mixtures of OVA and LB may therefore be used in immunotherapy for egg allergies. We then measured the levels of IgE specific to egg allergens in 82 dogs with food allergies. Approximately 10% of these dogs produced IgE specific to crude white egg. Furthermore, 75% of dogs with IgE specific to crude white egg also produced OVA-specific IgE. This suggests that a mixture of egg allergens and LB could be used in immunotherapy for food allergy in dogs.
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| Free Research Field |
免疫学
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