SEIBUTSU BUTSURI KAGAKU
Online ISSN : 1349-9785
Print ISSN : 0031-9082
ISSN-L : 0031-9082
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Volume 53, Issue 2
Displaying 1-6 of 6 articles from this issue
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Symposium
  • Topics of recent food allergy
    Zenro Ikezawa
    2009 Volume 53 Issue 2 Pages 17-23
    Published: 2009
    Released on J-STAGE: December 04, 2009
    DOIhttps://doi.org/10.2198/sbk.53.17
    JOURNAL FREE ACCESS
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    In this paper, at first the definition and epidemiology of food allergy, relationship between type of food allergy and the onset, and route of food sensitization were explained. Then, the pathomechanism of oral allergy syndrome (OAS) of IgE-mediated class 2 food allergy, late-onset natto anaphylaxis and enhancement effect of NSAIDs on food allergy were discussed as topics of recent food allergy.
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  • Diagnosis and treatment of food allergy
    Kazuyuki Kurihara
    2009 Volume 53 Issue 2 Pages 25-27
    Published: 2009
    Released on J-STAGE: December 04, 2009
    DOIhttps://doi.org/10.2198/sbk.53.25
    JOURNAL FREE ACCESS
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    Speaking of the current treatment of food allergy, the only way is the possible hope of outgrowing the food allergy while on allergen avoidance diet and education in case of accidental food ingestion. However, understanding the transcutaneous sensitization and oral immnunotolerance to food antigens, thorough innovation of our whole concept for the pathogenesis of food allergy may be required. Intentional oral intake of foods may be promising measure to prevent or cure food allergy.
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  • Analysis of allergenicity of foods and development of hypoallergenic-foods
    Yasuharu Itagaki
    2009 Volume 53 Issue 2 Pages 29-31
    Published: 2009
    Released on J-STAGE: December 04, 2009
    DOIhttps://doi.org/10.2198/sbk.53.29
    JOURNAL FREE ACCESS
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    A wide variety of foods cause allergy in sensitized subjects. In general, allergy-inducing substances (allergens) are proteins. Thus, hypoallergenic foods can be produced by removal, digestion or denaturation of allergens, in consideration of their own properties in various points such as heat-stability, digestibility, solubility, and conformation. The development of hypoallergenic-foods can contribute not only to the prevention of food allergy but also to the therapy of food allergy.
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  • Probiotics and allergic diseases
    Kenji Matsumoto
    2009 Volume 53 Issue 2 Pages 33-35
    Published: 2009
    Released on J-STAGE: December 04, 2009
    DOIhttps://doi.org/10.2198/sbk.53.33
    JOURNAL FREE ACCESS
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    Intestinal microbiota plays important roles in the immune development of the host, including the induction of oral tolerance. Recent studies have demonstrated that lactobacillus is critically involved in the development of allergic diseases in childhood. Recent meta-analysis has shown that prenatal and postnatal probiotic supplementation reduces prevalence of atopic dermatitis in the offspring but did not affect allergic sensitization or prevalences of other allergic diseases. The mechanisms how lactobacillus affects host immune responses remain largely unknown. The clinical importance of the effect of probiotics and the mechanisms involved require further investigation.
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  • Anti-allergic action of O-methylated catechin in tealeaves
    Mari Maeda-Yamamoto
    2009 Volume 53 Issue 2 Pages 37-40
    Published: 2009
    Released on J-STAGE: December 04, 2009
    DOIhttps://doi.org/10.2198/sbk.53.37
    JOURNAL FREE ACCESS
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    O-Methylated (−)-epigallocatechin gallates (EGCGs) have an anti-allergic action, and the Japanese tea cultivar ‘Benifuuki’ is rich in EGCG3''Me, which is lost due to processing in black tea. Oral administration of O-methylated EGCGs significantly and dose-dependently inhibited type I allergic reactions in mice. O-methylated EGCGs also strongly inhibited mast cell activation through the prevention of tyrosine phosphorylation of cellular protein and high-affinity IgE receptor expression, as well as histamine/leukotriene release. Over a one-month period, drinking ‘Benifuuki’ green tea was useful to reduce some of the symptoms of Japanese cedar pollinosis, and did not affect any normal immune response in subjects with seasonal rhinitis. The AUC (area under the drug concentration time curve) of EGCG3''Me was 6.4 times that of EGCG in healthy human volunteers. Furthermore, many foods and household goods used ‘Benifuuki’ green tea were developed and sold by several manufacturers.
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