Elucidation of crustacean allergen structure associated with severe allergic symptoms

2022 Fiscal Year Final Research Report

• Project/Area Number: 20H01614
• Research Category: Grant-in-Aid for Scientific Research (B)
• Allocation Type: Single-year Grants
• Section: 一般
• Review Section: Basic Section 08030:Family and consumer sciences, and culture and living-related
• Research Institution: Kyoto University
• Principal Investigator: MARUYAMA NOBUYUKI 京都大学, 農学研究科, 教授 (90303908)
• Co-Investigator(Kenkyū-buntansha): 福冨 友馬 独立行政法人国立病院機構(相模原病院臨床研究センター), アレルゲン研究室, 室長 (30463110)
• Project Period (FY): 2020-04-01 – 2023-03-31
• Keywords: allergen / food / antibody

Outline of Final Research Achievements

The number of people suffering from food allergies continues to increase worldwide. Crustaceans are particularly important as a causative food for food allergy both domestically and internationally. We analyzed the relationship between crustacean allergens and clinical types and partially clarified their relationship. In addition, we have successfully screened small antibodies against calcium-binding proteins for analyzing conformational epitopes that have been implicated in clinical symptoms, and have also produced the recombinant proteins. By expanding on these studies, we will contribute to the identification of allergens involved in various clinical forms of crustacean allergy and to the elucidation of the relationship between clinical types of crustacean allergy and epitopes.

Free Research Field

Food allergy

Academic Significance and Societal Importance of the Research Achievements

甲殻類アレルギーは国内外で非常に重要な研究対象であり、ゲノム編集などの新技術による安全な食素材の開発やアレルゲン性を低減化する調理法の開発にも寄与することが期待される。