Akademik Veri Yönetim Sistemi
Yazıcı D., Pat Y., Ardıçlı S., Akdiş C.
Diğer Ülkelerden Üniversiteler Tarafından Desteklenmiş Proje, 2024 - 2025
-
The prevalence of allergic and autoimmune diseases, including peanut
allergy, has risen significantly in recent decades, particularly in Westernized
countries. While the exact cause of peanut allergy remains unclear, food
processing methods may play a role in increasing antigenicity and contributing
to the rise in allergies.
-
This project aims to investigate the potential role of food emulsifiers,
commonly used in peanut butter production since the 2000s, on epithelial cells,
causing inflammation, and damaging intestinal epithelial barrier integrity,
which may lead to peanut allergy.
Three major objectives
guide the project:
-
Combining induced pluripotent stem cell (iPSC)-derived intestine
organoids and organ-on-a-chips to mimic the in vivo environment,
demonstrating the activation and regulation of epithelial cells in response to
environmental toxic substances.
-
Studying three commonly used emulsifiers in peanut butter – soy
lecithin, diacetyl tartaric acid ester of mono- and diglycerides (DATEM), and
palm oil – to assess their impact on epithelial cell activation and barrier
strength, both individually and in combination with type 2 immune response-related
cytokines.
-
Identifying the molecular mechanisms of action of emulsifiers on
intestinal epithelial cells through transcriptomics, proteomics studies, and
inhibition studies using CRISPR/Cas9 and siRNA technologies.
The findings will guide strategies to reduce
related diseases, control substance doses, develop less-toxic products, and
explore new therapeutic approaches. Moreover, the research aligns with the
principles of the 3Rs (Replacement, Reduction, Refinement), potentially
reducing the need for animal research. Since it uses highly in vivo relevant in
vitro models such as organoids and organ-on-a-chips rather than animal
models.