2022 Fiscal Year Final Research Report
An approach for immuno tolerance induction for prawn allergy using chemically modified allergenic protein
| Project/Area Number |
19K02375
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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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| Review Section |
Basic Section 08030:Family and consumer sciences, and culture and living-related
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| Research Institution | Miyagi University |
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Principal Investigator |
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| Project Period (FY) |
2019-04-01 – 2023-03-31
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| Keywords | 甲殻類アレルギー / 免疫寛容 / メイラード反応 / トロポミオシン / ガラクトマンナン |
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| Outline of Final Research Achievements |
The allergenic protein (tropomyosin) derived from shrimp was combined with sugars and evaluated to see if long-term ingestion of the protein by allergic mice would induce desensitization and allow them to escape from their allergic state. The results showed that long-term administration under appropriate conditions could desensitize the mice and improve their allergic condition, but long-term administration under inappropriate conditions could make the allergic condition more severe and cause anaphylactic shock. In this study, mice in the 4-week in appropriate condition showed signs of improvement in their allergic constitution, but after 8 weeks of forced feeding by sonde feeding, anaphylaxis developed, and the allergic state was enhanced.
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| Free Research Field |
食品衛生学
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| Academic Significance and Societal Importance of the Research Achievements |
食物アレルギーは、社会的に大きな問題となっている。その中でも、エビ・カニ等の甲殻類については、成人の15-20％程度がアレルギーに罹患しているという報告がある。食物アレルギーに関しては、減感作療法による体質改善法が有効である可能性があり、本研究では低アレルゲン化エビタンパク質を使って、マウスレベルでの評価を行った。この結果、条件によっては効果のある可能性は示されたが、不適切な条件ではより深刻な状況になることも明らかになり、実際に応用する際には、厳格な管理が求められることがわかった。
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