Study on the development of evaluation method for the sensitization of food additives

2016 Fiscal Year Final Research Report

• Project/Area Number: 26460185
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Environmental and hygienic pharmacy
• Research Institution: National Institute of Health Sciences
• Principal Investigator: Akiyama Hiroshi 国立医薬品食品衛生研究所, 食品部, 部長 (10260259)
• Co-Investigator(Renkei-kenkyūsha): KATAYAMA Shigeru 信州大学, 農学部, 准教授 (30443922) ; NAKAMURA kousuke 国立医薬品食品衛生研究所, 生化学部, 室長 (60570926) ; SUGIMOTO Naoki 国立医薬品食品衛生研究所, 食品添加物部, 室長 (50300918)
• Project Period (FY): 2014-04-01 – 2017-03-31
• Keywords: 食物アレルギー / アレルゲン / 抗原感作性 / 樹状細胞 / オボアルブミン / ケモカイン / ハプテン抗原 / HLA-DR

Outline of Final Research Achievements

The evaluation method for the sensitization of food additives using human monocytic THP-1-derived DCs (TDDCs) by culturing with PMA and IL-4 was developed. The expression levels of HLA-DR (MHC class II) and CD86 (costimulatory molecule) were measured as an indicator of antigen presentation in TDDCs. When TDDCs were stimulated with OVA in the range of 0.01-0.5 mg/mL, The expression of HLA-DR and CD86 were dose-dependently increased compared with the control cells. The addition of obomucoid, beta-lactoglbulin, Fag e1 on the TDDCs also gave the similar results. The production of chemokines such as RANTES and CCR7 also increased by the addition of food antigens. The sensitization of food additive enzymes and hapten allergens were evaluated using the developed method.

Free Research Field

食品衛生化学、免疫化学