2016 Fiscal Year Final Research Report
Mechanism of food allergy from the viewpoint of intestinal permeability of allergens
| Project/Area Number |
26461488
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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 |
Collagenous pathology/Allergology
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| Research Institution | Hiroshima University |
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Principal Investigator |
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| Co-Investigator(Renkei-kenkyūsha) |
MORITA EISHIN 島根大学, 医学部, 教授 (90182237)
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| Project Period (FY) |
2014-04-01 – 2017-03-31
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| Keywords | 食物アレルギー / アレルゲン / 消化管透過性 / 血中アレルゲン濃度 |
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| Outline of Final Research Achievements |
Our previous studies have suggested that the amount of food allergen absorbed from intestinal tract is involved in the induction of allergic symptoms in patients with food allergy. However, the evaluation method of intestinal permeability of food allergens has not been fully established. In this study, we attempted to develop the method for measuring the blood concentration of an egg white allergen (ovalbumin) by LC-MS/MS. As a result, GGLEPINFTAADQAR sequence in ovalbumin was identified as a target peptide for determination of blood ovalbumin level by multiple reaction monitoring. We also found that concentration by immunoprecipitation with anti-ovalbumin antibody is needed for detection of plasma ovalbumin. Evaluation of the amount of absorbed food allergens by the measuring of the blood concentration enables us to elucidate the relationship between gut permeability and development of food allergy.
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| Free Research Field |
アレルギー学、医療薬学
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