Development of rapid and ultra-sensitive enzyme immunoassay for egg white allergen

2017 Fiscal Year Final Research Report

• Project/Area Number: 15K16237
• Research Category: Grant-in-Aid for Young Scientists (B)
• Allocation Type: Multi-year Fund
• Research Field: Eating habits
• Research Institution: University of Kochi
• Principal Investigator: Numata Satoshi 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: 高感度酵素免疫測定法 / 食物アレルギー / オボアルブミン

Outline of Final Research Achievements

Food allergy patients occurs allergy reaction even when an infinitesimal amount of allergen is ingested. From this, it is very dangerous if food allergens accidentally mix during cooking. In order to ascertain early whether food allergens are not mixed in the cuisine, it is necessary to increase the high sensitivity and speed of the enzyme immunoassay. We focused on ovalbumin as a food allergen. Ovalbumin is one of the major allergens of food allergies and is present in the egg white. In this study, we achieved high sensitivity of enzyme immunoassay for ovalbumin. However, the high speed of the enzyme immunoassay was not able to shorten the formation time of immune complexes between ovalbumin and labeled antibodies.

Free Research Field

酵素免疫測定法