2015 Fiscal Year Final Research Report
Evaluation of allergenicity of food proteins sensitized from dermal.
| Project/Area Number |
25450187
|
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| Research Category |
Grant-in-Aid for Scientific Research (C)
|
| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Food science
|
|---|
| Research Institution | Kinki University |
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Principal Investigator |
|
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| Project Period (FY) |
2013-04-01 – 2016-03-31
|
| Keywords | アレルギー / 経皮感作 / 食物アレルギー / 大豆 |
|---|
| Outline of Final Research Achievements |
Evaluation of allergenicity of food proteins sensitized from dermal was performed. The experimental system that food antigen invaded from skin was established using mice animal model. IgE antibody against subjected food protein was detected in serum. As food sample applied, soybean extract was applied to mouse skin using this established evaluation system, and it was considered an antibody to what kind of protein of soybeans was produced. As a result, an antibody was produced to the allergen of soybeans called Gly m5.
|
| Free Research Field |
食品分子機能学
|
