{"created":"2023-06-20T16:48:39.620106+00:00","id":20668,"links":{},"metadata":{"_buckets":{"deposit":"779d43b9-b239-43f6-addc-c02ce0cc1955"},"_deposit":{"created_by":3,"id":"20668","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"20668"},"status":"published"},"_oai":{"id":"oai:kindai.repo.nii.ac.jp:00020668","sets":["14:2667:4550"]},"author_link":["4226"],"control_number":"20668","item_8_biblio_info_21":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2019","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"5","bibliographicPageStart":"1","bibliographic_titles":[{"bibliographic_title":"科学研究費助成事業研究成果報告書 (2018)"}]}]},"item_8_description_25":{"attribute_name":"リンクURL","attribute_value_mlt":[{"subitem_description":"https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-16K07756/","subitem_description_type":"Other"}]},"item_8_description_33":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"研究成果の概要（和文）：近年、食物アレルゲンの一部は、皮膚からの抗原浸入が感作源となることが示唆されている。これを経皮感作と呼ぶが、種々の食品に含まれる経皮感作抗原に関しては未だ不明な点が多い。そこで、マウスモデル系を構築し、食品抽出液を皮膚に塗布した際のIgE、IgG1産生を指標に経皮感作抗原を探索した。大豆や乳、卵貧、卵白、ソバ、ゴマなどの経皮感作抗原を同定した。また、塗布するタンパク質を経口摂取させると、 経口免疫寛容が作動し、経皮感作を抑制しうることを大豆をモデルにして示した。さらに、経皮感作を抑制しうる食品成分についても同定することができた。また、これらの食物アレルゲンの各種処理における変動解析も行った。研究成果の概要（英文）：In recent years, it has been suggested that, for some food allergens, antigen infiltration from the skin is a sensitization source. This is called transdermal sensitization, but there are still many unclear points regarding transdermal sensitization antigens contained in various foods. Therefore, a mouse model system was constructed, and percutaneous sensitization antigens were searched using IgE and IgGl production as an index when food extract was applied to the skin. Transdermal sensitization antigens such as soybean, milk, egg yolk, egg white, buckwheat and sesame were identified. In addition, we showed that oral intake of protein to be applied activates oral immune tolerance and can suppress transcutaneous sensitization, using soybean as a model. Furthermore, it was also possible to identify food components that can suppress transdermal sensitization. In addition, fluctuation analysis in various treatments of these food allergens was also conducted.","subitem_description_type":"Abstract"}]},"item_8_description_36":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"研究種目：基盤研究(C);  研究期間：2016～2018;   課題番号：16K07756;   研究分野：食品機能学;   科研費の分科・細目：","subitem_description_type":"Other"}]},"item_8_description_37":{"attribute_name":"資源タイプ(WEKO2)","attribute_value_mlt":[{"subitem_description":"Research Paper","subitem_description_type":"Other"}]},"item_8_description_41":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_8_publisher_14":{"attribute_name":"出版者 名前","attribute_value_mlt":[{"subitem_publisher":"近畿大学"}]},"item_8_text_10":{"attribute_name":"著者 役割","attribute_value_mlt":[{"subitem_text_value":"研究代表者"}]},"item_8_text_7":{"attribute_name":"著者(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Moriyama, Tatsuya"}]},"item_8_text_8":{"attribute_name":"著者 所属","attribute_value_mlt":[{"subitem_text_value":"近畿大学農学部; 教授"}]},"item_8_text_9":{"attribute_name":"著者所属(翻訳)","attribute_value_mlt":[{"subitem_text_value":"Kindai University"}]},"item_8_version_type_12":{"attribute_name":"版","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_be7fb7dd8ff6fe43","subitem_version_type":"NA"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"森山, 達哉"},{"creatorName":"モリヤマ, タツヤ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{},{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2020-03-12"}],"displaytype":"detail","filename":"16K07756seika.pdf","filesize":[{"value":"522.9 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"16K07756seika.pdf","url":"https://kindai.repo.nii.ac.jp/record/20668/files/16K07756seika.pdf"},"version_id":"693e3c46-044b-4c11-a9ed-ee08e1f7de9e"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"経皮感作","subitem_subject_scheme":"Other"},{"subitem_subject":"アレルゲン","subitem_subject_scheme":"Other"},{"subitem_subject":"食物アレルギー","subitem_subject_scheme":"Other"},{"subitem_subject":"大豆","subitem_subject_scheme":"Other"},{"subitem_subject":"ソバ","subitem_subject_scheme":"Other"},{"subitem_subject":"鶏卵マウスモデル","subitem_subject_scheme":"Other"},{"subitem_subject":"ゴマ","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"research report","resourceuri":"http://purl.org/coar/resource_type/c_18ws"}]},"item_title":"経皮感作する食物アレルゲンの同定と、抑制しうる食品因子の検討","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"経皮感作する食物アレルゲンの同定と、抑制しうる食品因子の検討","subitem_title_language":"ja"},{"subitem_title":"Identification of percutaneously sensitizing food allergens and analysis of preventing food factors","subitem_title_language":"en"}]},"item_type_id":"8","owner":"3","path":["4550"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2020-03-12"},"publish_date":"2020-03-12","publish_status":"0","recid":"20668","relation_version_is_last":true,"title":["経皮感作する食物アレルゲンの同定と、抑制しうる食品因子の検討"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-09-20T01:39:03.997823+00:00"}