論文の公開元へ食物アレルギーにおけるフコイダンを介したガレクチン-9発現上昇の分子機構に関する研究
概要
1.1 Contest of study and Problematic
Food allergy is a common Type I allergy disease, and its prevalence is steadily
increasing in the world with an estimation of 10% of children in some countries
affected [1]. This affection represents an economic, psychological, and health burden for
the allergic patients and their relatives, compromising deeply the quality of their life [2].
Protective strategies and care developed thanks to a better understanding of the
underlying molecular mechanism through various scientific research have allowed a clear
improvement in the management of the allergic subject. These include notably the
elimination of the triggering food from the diet, progressive desensitization through
sequential and controlled administration of the allergen (called allergen-specific
immunotherapy), and the use of prophylactic antihistamine and corticosteroid
medications [3,4]. Nonetheless; these treatments are relatively difficult and costly to
implement because they require constant vigilance and/or medical care. Besides, some of
them often result in detrimental side effects in long-term use [5]. Hence, the need for
alternative solutions to overcome this disease. In this regard, the research trend is towards
the use of anti-allergic compounds derived from natural resources; which are better
tolerated by the body and present no side effects. One of those molecules; intensively
studied over the past decades is fucoidan.
"Fucoidan" is a general term conferring to fucose-riched sulfated polysaccharide
extracted from brown seaweed species [6]. ...
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