Importance of structure of food proteins on the allergenicity

2015 Fiscal Year Final Research Report

• Project/Area Number: 26560054
• Research Category: Grant-in-Aid for Challenging Exploratory Research
• Allocation Type: Multi-year Fund
• Research Field: Eating habits
• Research Institution: Kyoto University
• Principal Investigator: MARUYAMA NOBUYUKI 京都大学, (連合)農学研究科(研究院), 准教授 (90303908)
• Project Period (FY): 2014-04-01 – 2016-03-31
• Keywords: 種子 / 貯蔵タンパク質 / 高次構造 / 大豆 / アレルゲン

Outline of Final Research Achievements

There has been an increase in patients who develop food allergies, as well as an increase in patients who exhibit allergy symptoms to plant seeds, which are widely used as food materials. In the present study, we identified structural regions of proteins that are important for allergy symptoms in soybean, a major cause of food allergies, and also found structural features of epitopes involved in allergy symptoms.

Free Research Field

食糧タンパク質化学