Projekt

Induction of food allergy through the skin

Udbyder

Vejleder

Sted

København og omegn

Allergic sensitisation to foods may occur in infancy without prior oral exposure to the offending food. This has led to the assumption that food allergy sensitisation may occur through alternative routes, such as via the skin. Recently, concern has been raised regarding the safety of use of cosmetic and personal care products containing food proteins and derivatives hereof, especially hydrolysed wheat proteins. However, little is known about the conditions necessary for proteins and their derivatives to sensitise via the skin. In this project we will use an animal model for introduction of IgE mediated food allergy thorough the skin. This will allow for the study of the influences of: 1) protein/peptide sizes, 2) protein/peptide aggregation tendency, 3) matrices in which the proteins/peptides are present and 4) skin conditions, on the skin sensitising capacity of protein products. Intact wheat and different enzyme and acid hydrolysed wheat products, used in cosmetic and personal care products will be used as model proteins and applied on intact, damaged as well as inflamed skin. The aim of this project is to study food allergy induction by analyses of eg.: 1) specific IgG1 and IgE antibody responses, according to: antibody levels, antibody avidity and cross reactivity by means of different ELISAs, 2) IgE functionality by means of in vivo ear test, 3) protein/peptide reactivity and cross-reactivity by means of immunoblotting, and 4) the underlying mechanisms. 

Forudsætninger

Immunology, biochemistry

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Kontakt

Virksomhed/organisation

DTU Fødevareinstituttet

Navn

Katrine Lindholm Bøgh

Stilling

Seniorforsker, forskningsgruppeleder

Mail

kalb@food.dtu.dk

Vejleder-info

Kandidatuddannelsen i Bioinformatik og Systembiologi

Vejleder

Katrine Lindholm Bøgh

Medvejledere

Jeppe Madura Larsen

ECTS-point

10 - 60

Type

Bachelorprojekt, Kandidatspeciale, Specialkursus

Kandidatuddannelsen i Bioteknologi

Vejleder

Katrine Lindholm Bøgh

Medvejledere

Jeppe Madura Larsen

ECTS-point

10 - 60

Type

Bachelorprojekt, Kandidatspeciale, Specialkursus

Kandidatuddannelsen i Farmateknologi

Vejleder

Katrine Lindholm Bøgh

Medvejledere

Jeppe Madura Larsen

ECTS-point

10 - 60

Type

Bachelorprojekt, Kandidatspeciale, Specialkursus

Kandidatuddannelsen i Fødevareteknologi

Vejleder

Katrine Lindholm Bøgh

Medvejledere

Jeppe Madura Larsen

ECTS-point

10 - 60

Type

Bachelorprojekt, Kandidatspeciale, Specialkursus

Kandidatuddannelsen i Medicin og Teknologi

Vejleder

Katrine Lindholm Bøgh

Medvejledere

Jeppe Madura Larsen

ECTS-point

10 - 60

Type

Bachelorprojekt, Kandidatspeciale, Specialkursus

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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