Induction of immunological tolerance for hen's egg allergy

1)阐明食物过敏的机制；1)荞麦粉的IgE表位的鉴定；2)番茄果实抗原与日本雪松花粉的交叉反应。2.低致敏原蛋清的研制；我们证实了长期口服加热的和去除卵粘蛋白的蛋清的安全性。3.阐明鸡蛋过敏的发生机制Th1Th2细胞因子之间的平衡正常化参与了鸡蛋过敏的产生。4)鸡蛋过敏的诱导缓解的发展；鸡蛋过敏的儿童口服四片饼干，包括加热的和去除卵粘蛋白的相当于一个鸡蛋的蛋清14-28天。长期口服可导致约50%的鸡蛋过敏儿童出现阴性口服激发反应。蛋清特异性的IgG4被认为与缓解有关。

1,Clarification of mechanism of food allergy; 1) Characterization of IgE-epitopes of buckwheat flour.2)We demonstrated the cross-reactivity between antigens from tomato-fruit and Japanese cedar pollen.2.Development of hypoallergenic egg white; We confirmed the safety in long term oral administration of heated and ovormucoid-deleted egg white.3,Clarification of mechanism of outgrow of egg allergyNormalization of balance between Th1Th2 cytokine productions is involved in the outgrowing of egg allergy.4.Development of induction of remission in egg allergy ;Egg-allergic children were orally administered four pieces of cookie including heated and ovomucoid-depleted egg white equivalent to one egg for 14 to 28 days. The long-term oral administration induced negative oral challenge results in approximately 50% of children with egg allergy. Egg-white-specific IgG4 was suggested to be involved in the remission.