Studies on the factors affecting the potencies of transdermal sensitization of food proteins

2021 Fiscal Year Final Research Report

• Project/Area Number: 19K05919
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Review Section: Basic Section 38050:Food sciences-related
• Research Institution: Kindai University
• Principal Investigator: Moriyama Tatsuya 近畿大学, 農学部, 教授 (60239704)
• Project Period (FY): 2019-04-01 – 2022-03-31
• Keywords: 経皮感作 / 食物アレルギー / アレルゲン / アレルギー予防

Outline of Final Research Achievements

Food allergies are triggered by the invasion of food proteins into the body to produce allergy-related antibodies (transdermal sensitization). However, the types and characteristics of food proteins that are easily sensitized through the skin, the components that can suppress the sensitization through the skin, the factors on the living body side, and the nutritional status have not been fully clarified yet. In this study, we identified transdermal sensitizing allergens contained in major foods. As a result, they were often consistent with what is already known as the major allergen in humans. We also found a component that suppresses transdermal sensitization. The above research results provide a method for evaluating the risk of percutaneous sensitization of unknown foods, and show that they can be effectively used for searching for a method for suppressing percutaneous sensitization.

Free Research Field

食品分子機能学

Academic Significance and Societal Importance of the Research Achievements

食物アレルギー発症の引き金となる経皮感作について、マウスモデル系を用いて、未知の食品や新しい食品のアレルゲン感作リスクを評価する系が構築できた。この系を用いて、主要な食品である大豆、そば、ゴマ、牛乳、チェリー、キウイ等における経皮感作アレルゲン候補の同定に成功した。これらの同定によって、低アレルゲン化の対象が明らかになり、その戦略に重要な情報を与えることが可能となった。また、経皮感作を抑制しうる成分の探索にも成功し、これは経皮感作を抑制しうる化粧品や化粧水などへの応用が期待される。経皮感作に及ぼす栄養条件に関しては、高脂肪食の検討を行ったが、現時点では明瞭な影響はなかった。