Projekt

Prevention and desensitising capacity of birch sap to birch pollen allergy

Udbyder

Vejleder

Sted

København og omegn

Pollen allergy has a remarkable clinical impact and there is a body of evidence suggesting that the prevalence of respiratory allergic reactions induced by pollen has been on the increase in the past decades. Birch is the major pollen-allergen-producing tree in North and Central Europe, resulting in birch pollen allergy-associated food allergy being the most common form of food allergy. Primary inhalant sensitisation to the major allergen in birch pollen, and subsequent IgE cross-reactivity to homologous proteins might explain adverse reactions of birch pollen allergic individuals to many foods. Across Scandinavia, many birch pollen allergy suffers have reported mitigation of their symptoms after drinking birch sap. However, there is no scientific evidence supporting the use of birch sap as a treatment of pollen allergy. We hypothesise that birch sap might contain proteins that are homologous and immunologically cross-reactive to the major birch pollen allergens and therefore birch sap could induce tolerance towards birch pollen allergy.

The aim of this project is to examine if birch sap may induce tolerance to birch pollen and if it can be used as a natural product for prevention and treatment of birch pollen allergy.

To achieve this objective, we will:

1)    Investigate the protein composition of birch sap and identify immuno-reactive epitopes. Cross-reactive proteins in birch pollen will be also detected. In addition, we will evaluate the effect of long-term conservation methods on protein content and allergenicity. Proteomic, immunological and in silico analysis will be performed.

2)    Evaluate the tolerance and desensitising capacity of birch sap to birch pollen allergy and related food allergies, as well as perform mechanistic studies. Animal models, that resemble atopic humans in their predisposition to develop allergic diseases, will be applied. The following analysis will be implemented: a) IgG and IgE specific antibody levels and avidity, b) Cross-reactive food IgG and IgE antibodies, c) Ear swelling test, d) Basophil activation e) Cytokine profiling and f) Homing of immune cells.

Forudsætninger

immunology, biochemistry, protein chemistry

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Kontakt

Virksomhed/organisation

DTU Fødevareinstituttet

Navn

Ana Isabel Sancho Vega

Stilling

Postdoc

Mail

anasa@food.dtu.dk

Vejleder-info

Kandidatuddannelsen i Bioteknologi

Vejleder

Ana Isabel Sancho Vega

ECTS-point

30

Type

Kandidatspeciale

Skal have taget

immunology, biochemistry, protein chemistry

Kandidatuddannelsen i Kemisk og Biokemisk Teknologi

Vejleder

Ana Isabel Sancho Vega

ECTS-point

30

Type

Kandidatspeciale

Skal have taget

immunology, biochemistry, protein chemistry

Kandidatuddannelsen i Fødevareteknologi

Vejleder

Ana Isabel Sancho Vega

ECTS-point

30

Type

Kandidatspeciale

Skal have taget

immunology, biochemistry, protein chemistry

OM DTU

DTU er et teknisk eliteuniversitet med international rækkevidde og standard. Vores mission er at udvikle og nyttiggøre naturvidenskab og teknisk videnskab til gavn for samfundet. 10.000 studerende uddanner sig her til fremtiden, og 5.700 medarbejdere har hver dag fokus på uddannelse, forskning, myndighedsrådgivning og innovation, som bidrager til øget vækst og velfærd.

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Anker Engelunds Vej 1
Bygning 101A
2800 Kgs. Lyngby


45 25 25 25

dtu@dtu.dk

CVR-nr. 30 06 09 46

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