2013 Fiscal Year Final Research Report
Allergenic potential re-evaluation for food proteins utilizing proteome and allergen structure databases
| Project/Area Number |
23658110
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| Research Category |
Grant-in-Aid for Challenging Exploratory Research
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| Allocation Type | Multi-year Fund |
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| Research Field |
Food science
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| Research Institution | Nagoya University |
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Principal Investigator |
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| Project Period (FY) |
2011 – 2013
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| Keywords | 食品 / タンパク質 / 免疫 / アレルギー / プロテオーム |
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| Research Abstract |
Utilizing the databases for known allergens (molecules causative of allergic diseases) and proteins in plant seeds, molecular structures were compared between the known allergens and the plant seed proteins. Then, the seed proteins identified to be structurally similar to any known allergens were subjected to the assay for binding with antibodies (proteins with allergen binding ability) from allergic patients. Many of the identified proteins showed the antibody binding, whereas some showed almost no binding. Thus, the strategy adopted in this study was shown to be effective to evaluate allergenic potential of novel proteins. It was also suggested that in the case of food allergens the susceptibility of proteins to denaturation or digestive degradation have to be considered for the evaluation of protein allergenicity in addition to the structural similarity.
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