Japanese version is here.
Food allergy is one of the serious nutritional problem both in children and adults, since a number of patients with atopic dermatitis are considered to be suffering from food hypersensitivity mediated by allergen-specific IgE antibodies. There is no effective medical treatment, so it is an urgent demand for food scientists to define the food components responsible for the allergies to develop hypoallergenic foods for the allergic patients. Der p 1. The purpose of this research project is to clarify the nature of allergenic proteins and to establish a strategy for reducing their allergenicity and to produce hypoallergenic processed foods for the soybean-sensitive patients using biotechnological methods. Methylated arginines found in body fluids are released by in vivo breakdown of proteins methylated post-translationally.