Project

Induction of food allergy through the skin

Publisher

Supervisor

Location

Greater Copenhagen area

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. 

Requirements

Immunology, biochemistry

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Contact

Company / Organization

DTU Fødevareinstituttet

Name

Katrine Lindholm Bøgh

Position

Seniorforsker, forskningsgruppeleder

Mail

kalb@food.dtu.dk

Supervisor info

MSc in Bioinformatics and Systems Biology

Supervisor

Katrine Lindholm Bøgh

Co-supervisors

Jeppe Madura Larsen

ECTS credits

10 - 60

Type

BSc project, MSc thesis, Special course

MSc in Biotechnology

Supervisor

Katrine Lindholm Bøgh

Co-supervisors

Jeppe Madura Larsen

ECTS credits

10 - 60

Type

BSc project, MSc thesis, Special course

MSc in Pharmaceutical Design and Engineering

Supervisor

Katrine Lindholm Bøgh

Co-supervisors

Jeppe Madura Larsen

ECTS credits

10 - 60

Type

BSc project, MSc thesis, Special course

MSc in Food Technology

Supervisor

Katrine Lindholm Bøgh

Co-supervisors

Jeppe Madura Larsen

ECTS credits

10 - 60

Type

BSc project, MSc thesis, Special course

MSc in Biomedical Engineering

Supervisor

Katrine Lindholm Bøgh

Co-supervisors

Jeppe Madura Larsen

ECTS credits

10 - 60

Type

BSc project, MSc thesis, Special course

Technical University of Denmark

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