Development of array-based detection systems to analyse the effect of immunomodulatory natural compounds on gene expression in cultured cells, with a view to develop (food) ingredients that can mitigate immune-related disorders, such as allergies
Graduted M.Sc in Food Science and Technology with specialization of antioxidative food compounds eg, phenolics and peptides derived from cereals
Supervisors:
Prof. Harry Wichers and Prof. Huub Savelkoul Dr. Jurriaan Mes
CoOperators:
Financer:
Commission on Higher Education, Ministry of Education, Thailand
Start date:
01 June 2008
End date:
31 May 2012
Introduction:
It is the objective to develop array-based read out systems to analyse the effects of natural immunomodulatory (IM) compounds on gene expression in the model intestinal cell cultures and other immune cells such as monocytes, macrophages, T-cells and PBMCs. IM-compounds will be primary focus on cereal or mushroom-derived glucans or fungal immunomodulatory proteins (FIPs)
Results:
Articles:
Chanput W. 2006. Book Review. In: G.W. Tannok. Probiotics and prebiotics: Scientific aspects. Food Research International. 39:831-832. Chanput W., Theerakulkait C., Shuryo N. 2009. Antioxidative properties of partially purified barley hordein rice bran protein fractions and their hydrolysates. Journal of Cereal Science. 49: 422-428.
