Chapters authored
The Anti-Allergic Effects of the His-Ala-Gln Tripeptide and Constituent Amino Acids
The type‐1 allergy, as typified by allergic rhinitis, pollen, and food allergies, is defined as a hypersensitivity reaction, and its frequency is increasing worldwide. There is a need to develop therapeutic agents that either prevent sensitization to allergens or suppress the allergic response after initiation. It has been reported that various peptides show anti‐allergic effects, but there have been few reports concerning peptides derived from food. Previously, we studied the anti‐allergic effect of His‐Ala‐Gln (HAQ), which is present in CE90GMM, a peptide mixture derived from milk casein. In this chapter, special emphasis is placed on the anti‐allergic effects of the HAQ peptide in vitro and in vivo, and the effect of peptide binding, peptide sequence, number of amino acids, and the electron density of the amino acids is investigated.
Part of the book: Amino Acid