2012 Fiscal Year Final Research Report
Structural changes accompanying mitigation of the allergic action ofovomucoid after passing an electric current
| Project/Area Number |
22580138
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Food science
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| Research Institution | Kumamoto University |
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Principal Investigator |
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| Co-Investigator(Renkei-kenkyūsha) |
INOUE Kaoru 熊本高等専門学校, 教授 (00106113)
HASHIMOTO Osamu 久留米大学, 医学部, 助教 (50289427)
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| Project Period (FY) |
2010 – 2012
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| Keywords | 卵アレルギー / 卵アレルゲン / 低アレルゲン化 / オボムコイド / 直流電流 / プロテオミクス / 蛋白高次構造 |
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| Research Abstract |
Ovomucoid is the most prominent allergen causing hen’s eggallergy, containing S-S bonds that may be responsible for its allergic action. Theallergic action of this protein has been reduced after electrolysis on both the anodeand the cathode sides when evaluated by mean of skin prick. The results for modificationsof ovomucoid after electrolysis showed two distinct peptide fragments （57E-63K、123H-128R）had lost with matrix-associated laser desorption/ionization time-of-flight massspectrometry. Although the total free SH groups in ovomucoid were increased on thecathode side, the regions for breaking S-S bonds have not been determined in this study
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