2014 Fiscal Year Final Research Report
Preparation of hypoallergenic milk allergen using high pressure treatment and oral tolerance induced by the hypoallergen
| Project/Area Number |
24580173
|
|---|
| Research Category |
Grant-in-Aid for Scientific Research (C)
|
| Allocation Type | Multi-year Fund |
|---|
| Section | 一般 |
|---|
| Research Field |
Food science
|
|---|
| Research Institution | Utsunomiya University |
|---|
Principal Investigator |
|
|---|
| Project Period (FY) |
2012-04-01 – 2015-03-31
|
| Keywords | 食物アレルギー / 経口免疫寛容 |
|---|
| Outline of Final Research Achievements |
By pepsin treatment under high pressure, β-lactoglobulin (β-LG) was almost entirely hydrolyzed and the ability of β-LG to bind to β-LG-specific IgG1 was markedly reduced. The cutaneous or systemic anaphylactic responses were diminished or abrogated when the β-LG hydrolysates were injected into the mice previously immunized with β-LG. Moreover, oral administration of the β-LG hydrolysates to mice induced the oral tolerance to intact β-LG. The pepsin treatment under high pressure may be a useful method to produce hypoallergenic milk with tolerogenic property.
|
| Free Research Field |
食品科学
|
