Award details

Chemical composition and structure of food constituents: defining allergenic potential

Reference	BBS/E/F/02150706
Principal Investigator / Supervisor	Professor Mike Morgan
Co-Investigators / Co-Supervisors	Dr Ian Johnson
Institution	Quadram Institute Bioscience
Department	Quadram Institute Bioscience Department
Funding type	Research
Value (£)	12,125
Status	Completed
Type	Institute Project
Start date	01/04/1997
End date	31/05/1997
Duration	2 months

Abstract

The aim of this project is to develop strategies for reducing the potential of foods and dietary products to induce allergic responses in humans (allergenicity). The first step will be demonstrating that it is possible to identify the specific molecular structures responsible for provoking allergic reactions to foods. These molecular structures are known to be short sequences of amino acids ie peptides (called epitopes) within particular proteins but, until now, it has not been possible to pinpoint exactly which sequences are responsible, nor whether it is the same or different sequences in different individuals and different foods. Because of simultaneous advances in Molecular Biology, Peptide Chemistry and Cellular Immunology, it is now possible to assemble a multidisciplinary team that can, for the first time, get right to the heart of which epitopes cause allergic reaction to foods and how.

Summary

unavailable

Committee	Closed Committee - Agri-food (AF)
Research Topics	X – not assigned to a current Research Topic
Research Priority	X – Research Priority information not available
Research Initiative	X - not in an Initiative
Funding Scheme	X – not Funded via a specific Funding Scheme

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