| Project/Area Number |
15K12324
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| Research Category |
Grant-in-Aid for Challenging Exploratory Research
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| Allocation Type | Multi-year Fund |
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| Research Field |
Eating habits
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| Research Institution | Ryukoku University |
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Principal Investigator |
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| Co-Investigator(Kenkyū-buntansha) |
塩尻 かおり 龍谷大学, 農学部, 講師 (10591208)
三谷 友彦 京都大学, 生存圏研究所, 准教授 (60362422)
山崎 英恵 龍谷大学, 農学部, 准教授 (70447895)
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| Research Collaborator |
OKAZAKI Fumiko
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| Project Period (FY) |
2015-04-01 – 2017-03-31
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| Project Status |
Completed (Fiscal Year 2016)
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| Budget Amount *help |
¥3,770,000 (Direct Cost: ¥2,900,000、Indirect Cost: ¥870,000)
Fiscal Year 2016: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
Fiscal Year 2015: ¥2,600,000 (Direct Cost: ¥2,000,000、Indirect Cost: ¥600,000)
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| Keywords | 食物アレルギー / タンパク質構造 / 自律神経活動 / マイクロ波照射 / ファイナノバブル水 / 電磁波照射システム / 卵白アルブミン / ソバ / 落花生 / 電磁波照射 |
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| Outline of Final Research Achievements |
In this study, we aimed to submit a new methodology to the food allergy problem. Microwave irradiation in the 2.45 GHz band and exposure to fine-nano-bubble water reduced the allergenicity of ovalbumin, which is one of egg white allergens, to about 20% at maximum. When these treatments were carried out on peanuts seeds, significant differences in the number of seed production in the next generation were observed. We also improved microwave irradiation equipment, and from now on we can investigate the effect of irradiation widely at 900 MHz - 2.7 GHz. On the other hand, food aroma components from yuzu and grapefruit accelerated sympathetic nerve activity, and FNB water dominated parasympathetic nervous activity. These can be used as guidelines for use for alleviating allergic symptoms of patients.
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