2014 Fiscal Year Final Research Report
Analysis of the allergenicity change of structurally modified food allergens and development of highly sensitive detection method
| Project/Area Number |
24590171
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Environmental pharmacy
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| Research Institution | National Institute of Health Sciences |
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Principal Investigator |
TESHIMA Reiko 国立医薬品食品衛生研究所, 食品部, 部長 (50132882)
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| Co-Investigator(Kenkyū-buntansha) |
NAKAMURA Rhyosuke 国立医薬品食品衛生研究所, 医薬安全科学部, 室長 (50333357)
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| Project Period (FY) |
2012-04-01 – 2015-03-31
|
| Keywords | 食物アレルゲン / 小麦グルテン / 酸加水分解 / 経皮感作 / 交差反応 |
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| Outline of Final Research Achievements |
We newly obtained following three results in our studies: (1) Increase of IgE production from percutaneous sensitization of BALB/c mice, increase of deamidation of glutamine and increase of molecular weight of some component proteins of wheat gluten after 30-minutes of 0.1N hydrochlonic acid, (2) Increase of reactivity of acid-hydrolyzed wheat protein(HWP) Glupearl 19S-sensitized patient’s IgE to tissue transglutaminase- treated wheat gluten, (3) Development of specific detection method of acid-HWP with monoclonal antibody to specific epitope(QPEEPFPE) of Glupeal 19S.
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| Free Research Field |
免疫生化学
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