The Presumption on the Causes of Allergies by the Food Elements (食品成分에 依한 알레르기 發生原因의 推論)

Food Allergy Study Study Concept    Study Concept * Clinical Concept → Improve on Molecular Life Chemistry * Release ← Arachidonic Acid in Lipid Mediators by Cycloxygenase PGD2, PGD1(Linenic Acid) PGD3(EPA, DHA) Lipoxygenase Leukotriene C4(Allergnic) Enhanced Food Antigen & Protection * Gastric Acid ← Neutralization * Digestive Enzyme ← Annihilation * Mucus ← Antioxydant * Anti-microbe Peptide ← Anti-microbe Substance * Lysozyme ← Basophil Peptide *Trefoil Peptide ← Maintenance & Repair Injury barrier Function

Allergy & Food Elements    Factors of Allergen * Protein … Acidic Amino Acid Terminals (*Non-Gluten: Flour 5.4a/1b. V-Gluten 9.9a/1b) * Pollen … Acidic Saps * Insect … Formic Acid * Lipid … Carboxylic Acid * Anion Minerals … P, Cl, S Ache Substance in Proteinoid body * Acidic ache (Eosinophil state) Ex) Cancer constitution (compare with Cytoplasm) P … 20∼80 Fe… 50∼2,000 S …100∼1,400 Ca … -

Condition of Earth Life    Plants Animals Productive Living Consumable Living (Synthetic, Polymerization) (Depolymerization, Decompose) Acidic Constitution (pH. 4-5) Basic constitution pH. 7.35-78.45) Main Minerals P.Cl.S Main Minerals Ca, Fe, Zn, Cu Constitution Carbohydrate Constitution Protein

Relationship with Food Elements and Human Body Constitution Protein …… Body structure, Enzyme Carbohydrate ….. Energy Lipid ….. Cell (Phospholipid) Vitamin ….. Addition Physiological Effect Mineral ….. Basic Physiological Function Imbalanced Factor of Food Elements in Body Protein …. Acid & basic, sulfuric amino acids, Proline, Hydroxyproline Lipid …… Fatty acid Mineral ….. Acid & basic ion Balance Decomposition (Digestion) of Foods in Mouth(pH:6.8), Stomach(pH:1.5∼2.5), Doudenum(pH:6.8), Small & large Intestine (pH: 6.8)

Deal with Allergic Food in present Vegetable Diets Wheat Flour. Corn Flour. Rice. Peanut. Sesame. Tomato. Flesh Diets Milk. Egg. Pork. Beef. Mackerel. Fish Meal. Casein. Gelatin. Fish Scale

Peptide bond of Amino acid   

Molecular Structure of Amino Acid   

Digesting of Protein by Enzyme   

Amino Acid Composition of Allergenic Food Mol.Wt Milk. Whole(3.4%) Egg Whole(12.7%) Egg Whole(12.3%) content real cont. real Term. Asp 133 55.6 0.317 0.0024 9.6 1.142 0.0086 640 1.222 0.0092 Glu 147 104.9 0.598 0.0041 12.7 1.510 0.0102 800 1.527 0.0104 Lys 146 52.4 0.299 0.0020 7.0 0.832 0.0057 580 1.107 0.0076 Arg 174 19.7 0.112 0.0006 6.1 0.725 0.0042 400 0.764 0.0044 Cys/2 120 9.2 0.052 0.0004 5.9 0.702 0.0058 160 0.305 0.0026 Met 149 12.0 0.068 0.0005 3.4 0.404 0.0027 210 0.401 Ser 105 29.0 0.165 0.0016 7.6 0.904 430 0.821 0.0078 Thr 119 28.9 0.0014 5.1 0.606 0.0051 290 0.554 0.0047 Ala 89 21.4 0.122 0.0079 360 0.687 0.0077 Gly 75 8.8 0.050 0.0007 3.3 0.392 0.0052 0.0053 Ile 131 32.0 0.182 6.3 0.749 340 0.649 0.0050 Leu 58.1 0.331 0.0025 1.046 0.0080 550 1.050 Val 117 32.8 0.187 6.9 0.0070 420 0.802 0.0069 Phe 165 27.0 0.154 0.0009 5.7 0.678 320 0.611 0.0037 Trp 204 11.3 0.065 0.0003 1.7 0.202 0.0010 74 0.141 Tyr 181 30.2 0.172 4.2 0.499 0.0028 260 0.496 0.0055 Pro 115 40.8 0.233 0.0043 240 0.458 0.0040 His 155 16.2 0.092 2.4 0.285 0.0018

Amino Acid Composition of Allergenic Food Mol.Wt Egg White(10.4%) Egg York(15.3%) Wheat Flour(8.9%) content real cont. real Term. Asp 133 670 1.0450 0.0079 590 1.4921 0.0112 4.5 0.4146 0.00312 Glu 147 850 1.3257 0.0090 730 1.8461 0.0126 36.1 3.3260 0.02263 Lys 146 430 0.6707 0.0046 470 1.1886 0.0081 2.0 0.1843 0.00126 Arg 174 370 0.5771 0.0033 440 1.1127 0.0064 4.1 0.3777 0.00217 Cys/2 120 200 0.3120 0.0026 130 0.3288 0.0028 0.00154 Met 149 250 0.3999 160 0.4046 0.0027 1.1 0.1013 0.00068 Ser 105 410 0.6395 0.0061 450 1.1380 0.0108 4.3 0.3962 0.00377 Thr 119 280 0.4367 0.0037 300 0.7588 2.3 0.2120 0.00178 Ala 89 390 0.6083 0.0068 320 0.8093 0.0091 2.8 0.2580 0.00290 Gly 75 230 0.3587 0.0048 190 0.4805 3.3 0.3040 0.00405 Ile 131 350 0.5459 0.0042 330 0.8345 3.2 0.2948 0.00225 Leu 560 0.8734 0.0067 540 1.3656 0.0104 6.7 0.6178 0.00471 Val 117 460 0.7175 380 0.9610 0.0082 3.6 0.3318 0.00283 Phe 165 0.5927 0.0036 260 0.6575 0.0040 5.3 0.4883 0.00296 Trp 204 98 0.1528 0.0007 90 0.2276 0.0011 1.2 0.1106 0.00054 Tyr 181 0.3899 0.0022 4.0 0.3685 0.00204 Pro 115 240 0.3743 0.6322 0.0055 8.4 0.7739 0.00673 His 155 0.0025 1.7 0.1566 0.00101

Amino Acid Composition of Allergenic Food Mol.Wt Corn Flour(8.2%) Rice polished(6.8%) Peanut(23.4%) - yeoju - content real cont. real Term. Asp 133 7.77 0.6436 0.00484 570 0.644 0.0048 53.64 3.396 0.0255 Glu 147 24.12 1.9978 0.01359 1100 1.243 0.0085 9.53 0.603 0.0041 Lys 146 1.81 0.1499 0.00103 220 0.249 0.0017 18.59 1.177 0.0081 Arg 174 4.40 0.3644 0.00209 480 0.542 0.0031 71.60 4.533 0.0261 Cys/2 120 140 0.158 0.0014 3.16 0.200 Met 149 2.59 0.2145 0.00144 150 0.170 0.0011 Trace - Ser 105 5.70 0.4721 0.00449 300 0.339 0.0032 24.51 1.552 0.0148 Thr 119 2.57 0.2129 0.00179 210 0.237 0.0020 10.40 0.001 0.0000 Ala 89 7.78 0.6444 0.00724 340 0.384 0.0043 18.31 1.159 0.0130 Gly 75 2.85 0.2361 0.00315 280 0.316 0.0042 26.41 1.672 0.0223 Ile 131 9.08 0.7521 0.00574 250 0.283 0.0022 13.12 0.831 0.0063 Leu 4.15 0.3437 0.00262 500 0.565 30.80 0.950 0.0149 Val 117 2.07 0.1715 0.00147 380 0.429 0.0037 16.60 1.051 0.0010 Phe 165 0.00286 330 0.373 0.0023 23.64 1.497 0.0090 Trp 204 87 0.098 0.0005 12.94 0.883 Tyr 181 3.89 0.3222 0.00178 0.0016 Pro 115 11.93 0.9881 0.00859 270 0.305 0.0027 24.75 1.567 0.0136 His 155 0.00138 160 0.181 0.0012 11.58 0.733 0.0047

Amino Acid Composition of Allergenic Food Mol.Wt Sesame(19.8%) -white Sesame(19.8%) -Black Pork, Loin(20.3%) Content real cont. real Term. content Asp 133 5.7 1.146 0.0086 480 1.7131 0.0129 610 1.9851 0.0149 Glu 147 16.5 3.317 0.0226 1100 3.9257 0.0267 970 3.1566 0.0215 Lys 146 2.6 0.523 0.0004 170 0.6067 0.0042 570 1.8549 0.0127 Arg 174 11.4 2.292 0.0132 730 2.6053 0.0150 400 1.3017 0.0075 Cys/2 120 1.4 0.281 0.0024 140 0.4996 72 0.2343 0.0020 Met 149 2.9 0.583 0.0039 190 0.6781 0.0046 180 0.5858 Ser 105 4.9 0.985 0.0094 250 0.8922 0.0085 240 0.7810 0.0074 Thr 119 4.0 0.804 0.0068 210 0.7495 0.0063 290 0.9437 0.0079 Ala 89 4.6 0.925 0.0104 270 0.9636 0.0108 360 1.1715 Gly 75 10.1 2.030 0.0171 1.0350 0.0138 0.8786 0.0117 Ile 131 3.7 0.744 0.0057 220 0.7851 0.0060 310 1.0088 0.0077 Leu 5.8 1.166 0.0089 1.4275 0.0109 510 1.6597 Val 117 5.6 1.126 0.0096 0.0088 330 1.0739 0.0092 Phe 165 0.0058 0.8136 0.0049 Trp 204 1.9 0.382 98 0.3497 0.0017 76 0.2473 0.0012 Tyr 181 0.0044 160 0.5710 0.0032 0.7159 0.0040 Pro 115 6.0 1.206 0.0105 260 0.8461 His 155 2.5 0.503 0.0037 320 1.0414 0.0067

Amino Acid Composition of Allergenic Food Mol.Wt Pork, Tenderloin(18.2%) Beef, Loin(21.2%) Tomato(0.7%) Content real cont. real Term. content Asp 133 530 1.6433 0.0124 610 2.0835 0.0157 650 0.8634 0.0007 Glu 147 860 2.6664 0.0181 980 3.3472 0.0228 2300 0.3055 0.0021 Lys 146 480 1.4882 0.0102 580 1.9810 0.0136 240 0.0319 0.0002 Arg 174 410 1.2712 0.0073 390 1.3320 0.0077 170 0.0226 0.0001 Cys/2 120 83 0.2573 73 0.2493 91 0.0121 Met 149 150 0.4651 0.0031 0.5806 0.0039 53 0.0070 0.0000 Ser 105 210 0.6511 0.0062 260 0.8880 0.0085 200 0.0266 0.0003 Thr 119 0.7441 0.0063 300 1.0246 0.0086 160 0.0213 Ala 89 1.2092 370 1.2637 0.0142 Gly 75 500 1.5503 0.0207 290 0.9905 0.0132 Ile 131 0.8061 0.0076 140 0.0186 Leu 460 1.4262 0.0109 520 1.7761 0.0279 Val 117 0.9302 0.0080 310 1.0589 0.0090 0.0020 Phe 165 220 0.6821 0.0041 0.0054 Trp 204 67 0.1077 0.0010 74 0.2527 0.0012 46 0.0061 Tyr 181 0.5171 0.0029 0.7514 0.0042 100 0.0133 Pro 115 340 0.0542 0.0092 His 155 0.6101 0.0040 250 0.8539 0.0055 0.0160

Amino Acid Composition of Allergenic Food Mol.Wt Mackerel(19.9%) Acidic Amino Acid / Basic Amino Acid rate Content real cont. real Term. Food A-amino B-amino A/B Cys/2 Pro. Asp 133 1471 1.53 0.011 Milk.whole(3.4%) 0.0065 0.0026 2.5/1 0.0004 0.0020 Glu 147 2965 3.09 0.021 Egg.whole(12.7%) 0.0188 0.0099 1.9/1 0.0058 0.0043 Lys 146 1564 1.63 Egg.whole(12.3%) 0.0196 0.0120 1.6/1 0.0040 Arg 174 1164 1.21 0.007 Egg.white(10.4%) 0.0169 0.0079 2.1/1 0,0026 0.0033 120 190 0.20 0.002 Egg.york(15.3%) 0.0238 0.0145 0.0028 0.0055 Met 149 543 0.57 0.004 Wheat.flour(8.9%) 0.0258 0.0034 7.8/1 0.0015 0.0067 Ser 105 713 0.74 Corn.flour(8.2%) 0.0184 0.0031 5.9/1 0.0086 Thr 119 889 0.93 0.008 Rice.polish(6.8%) 0.0133 0.0048 2.8/1 0.0014 0.0027 Ala 89 0.014 Peanut(23.4%) 0.0296 0.0342 0.9/1 0.0017 0.0136 Gly 75 1140 1.19 0.016 Sesame-W(19.8%) 0.0312 2.3/1 0.0024 0.0068 Ile 131 943 0.98 Sesame-B(19.8%) 0.0396 0.0192 0.0042 Leu 1546 1.61 0.012 Pork.loin(20.3%) 0.0364 0.0202 1.8/1 0.0074 Val 117 1109 1.56 0.013 Pork.tender(18.2%) 0.0300 0.0175 1.7/1 0.0021 0.0092 Phe 165 790 0.82 0.005 Beef.loin(21.2%) 0.0385 0.213 0.0077 Trp 204 220 0.23 0.001 Beef.tender( ) 0.0172 0.0019 0.0088 Tyr 181 670 0.70 Tomato(0.7%) 0.0003 9.3/1 0.0001 0.0002 Pro 115 669 0.006 0.032 0.018 His 155 1248 1.30

Comparison of Isolated Protein Mol.Wt Gelatin(88.8%) Casein(100%) Fish mill(97%) Content real cont. real Term. content Asp 133 5.80 5.1504 0.03872 6.42 “ 0.04827 18.63 18.071 0.13587 Glu 147 10.51 9.3329 0.06349 21.55 0.14659 14.42 13.987 0.09515 Lys 146 3.85 3.4188 0.02342 6.80 0.04658 6.69 6.4893 0.04445 Arg 174 7.63 6.7754 0.03894 3.15 0.01810 1.74 1.6878 0.00970 Cys/2 120 Met 149 0.84 0.7459 0.00501 2.77 0.01859 4.43 4.2971 0.02884 Ser 105 2.92 2.5929 0.02469 5.54 0.05276 5.42 5.2574 0.05007 Thr 119 1.90 1.6872 0.01418 4.03 0.03387 3.30 3.2010 0.02689 Ala 89 9.56 8.4893 0.09539 3.02 0.03393 8.04 7.7988 0.08763 Gly 75 21.15 18.7812 0.25042 1.89 0.02520 10.17 9.8649 0.13153 Ile 131 1.38 1.2254 0.00935 4.53 0.03458 2.21 2.1437 0.01636 Leu 3.36 2.9837 0.02278 9.08 0.06931 6.60 6.4020 0.04887 Val 117 2.05 1.8204 0.01556 5.92 0.05059 2.98 2.8906 0.02471 Phe 165 2.01 1.7849 0.01082 4.78 0.02897 2.67 2.5899 0.01569 Trp 204 Tyr 181 0.31 0.2753 0.00152 5.41 0.02989 3.03 2.9391 0.01624 Pro 115 14.92 13.2490 0.11521 12.35 0.10739 4.56 4.4232 0.03846 His 155 0.61 0.5417 0.00349 0.01787 2.12 2.0564 0.01327

Comparison of Isolated Protein Mol.Wt Fish Scale Protein(100%) Acidic Amino Acid / Basic Amino Acid rate Content real cont. real Term. Food A-amino B-amino A/B Cys/2 Pro. Asp 133 4.71 4.740 0.0356 I.S.P 0.938 0.0401 2.3/1 0.0415 Glu 147 7.47 7.517 0.0512 Milk Casein 0.1949 0.0647 3/1 0.1074 Lys 146 2.33 2.345 0.0161 Gelatin-pork 0.1022 0.0624 1.6/1 0.1152 Arg 174 4.46 4.669 0.0268 Gluten-vital 0.0269 0.0027 9.9/1 0.0123 120 - Fish mill 0.2310 0.0542 4.3/1 0.0385 Met 149 1.35 1.359 0.0091 Fish scale 0.0868 0.0429 2/1 0.1843 Ser 105 4.04 4.067 0.0387 Thr 119 2.59 2.606 0.0219 Ala 89 11.27 11.341 0.1274 Gly 75 31.99 32.193 0.4292 Ile 131 0.97 0.976 0.0075 Leu 2.02 2.033 0.0155 Val 117 2.09 2.103 0.0180 Phe 165 1.48 1.489 0.0090 Trp 204 Tyr 181 0.47 0.473 0.0026 Pro 115 21.06 21.194 His 155 0.89 0.896 0.0058

Assertion & Possibility    Homocysteine *** Aetiologic Substance of the generation of Cardiopathy (원인불질) (심장병) →Possible down the homocysteine figure by L-arginine * Journal of Nutrition –Dr. Seiler West; Pennsylvania Uni.

Lipid Composition of Allergic Food * Triglyceride → 3 Fatty Acid + Glycerin * Fatty Acid → Saturated (migrate badly) Unsaturated (migrate smoothly) ω-6 …Linolenic Acid, Arachidonic Acid ω-3 … EPA, DHA ** Arachidic Acid → Leucotriene:LT → Allergy, Asthma, Inflammation, etc. * Fatty Acid → S.F.A … C1∼C4 M.F.A … C6∼C12 L.F.A … C14∼C22

Structure of Fatty Acid Molecular

Process of Neurotransmitter Phospholipid (Lecithin) Exchange Trans-Fat with Unsat-Fat on -position of Phospholipide

Fatty Acid Composition of Allergenic Food Milk, whole (3.2%) Egg, whole (11.2%) Egg, white(0.1%) F.A Mol.Wt. content Real cont. -COOH Real cont 14:0 228.36 10.0 0.3309 0.0014 0.5 0.0565 0.00025 0.6 0.00063 0.00000 16:0 256.42 30.4 1.0060 0.0039 25.5 2.8790 0.01123 29.6 0.03122 0.00012 18:0 284.47 14.9 0.4931 0.0013 8.6 0.9710 0.00341 15.9 0.01677 0.00006 14:1 226.36 - 0.1 0.0113 0.00146 0.9 0.00095 16:1 254.40 1.4 0.0464 0.0002 3.3 0.3726 0.01811 2.9 0.00306 0.00001 18:1 282.45 28.6 0.9464 0.0034 45.3 5.1145 0.00507 30.9 0.03259 18:2ω6 280.44 3.4 0.1125 0.0004 12.6 1.4226 0.00020 8.8 0.00928 0.00003 18:3ω6 278.42 0.3 0.0099 0.0000 0.00004 0.8 0.00084 20:4ω6 304.46 0.2 0.0066 0.00080 0.00053 20:5ω3 310.50 1.0 0.0001 2.2 0.2484 0.00027 1.7 0.00305 20:6ω3 338.56 0.0331 0.0010 0.0903 0.00005 0.00232 4:0 0.7 0.0232 0.0003 6:0 0.0265 8:0 0.0020 10:0 0.0563 12:0 2.6 0.0860 Total 96.7 99.2 94.8 S/uS .0078/.0049 (1.6/1) .01489/.0260 (1 /1.8) .00018/.00033 (1/1.8)

Fatty Acid Composition of Allergenic Food Egg, york (32.6%) Flour, whole (2.2%) GMO-Corn & Soy bean F.A Mol.Wt. content Real cont. -COOH Real cont 14:0 228.36 - 0.09 0.0020 0.00001 16:0 256.42 27.29 8.897 0.0347 19.37 0.4261 0.00166 18:0 284.47 1.80 0.587 0.0021 0.93 0.0205 0.00007 14:1 226.36 16:1 254.40 2.40 0.782 0.0031 0.11 0.0024 18:1 282.45 41.30 13.464 0.0477 12.27 0.2699 0.00096 18:2ω6 280.44 9.90 3.227 0.0115 62.98 1.3856 0.00494 18:3ω6 278.42 14.40 4.694 0.0169 3.61 0.0794 0.00029 20:4ω6 304.46 20:5ω3 310.50 2.91 0.949 20:6ω3 338.56 4:0 6:0 8:0 10:0 12:0 Total 100 S/uS 386 / 823 (1 /2.13) .00178 / .00620 (1 / 3.5)

Fatty Acid Composition of Allergenic Food Rice, polished (1.1%) Peanut (49.5%) Sesame, white (50.9%) F.A Mol.Wt. content Real cont. -COOH Real cont 14:0 228.36 1.4 0.016 0.00007 - 16:0 256.42 28.2 0.322 0.00126 11.3 5.599 0.0218 8.9 4.530 0.01767 18:0 284.47 1.9 0.022 0.00008 3.4 1.685 0.0059 5.0 2.545 0.00895 14:1 226.36 16:1 254.40 0.3 0.003 0.00001 0.1 0.050 0.0002 0.051 0.00020 18:1 282.45 22.7 0.259 0.00092 43.5 21.554 0.0763 39.2 19.953 0.07065 18:2ω6 280.44 40.3 0.460 0.00164 36.5 18.086 0.0645 45.6 23.210 0.06101 18:3ω6 278.42 1.3 0.015 0.00005 0.153 0.00055 20:4ω6 304.46 1.5 0.743 0.0024 0.6 0.305 0.00100 20:5ω3 310.50 0.9 0.446 0.0014 0.2 0.102 0.00003 20:6ω3 338.56 2.6 1.288 0.0038 0.00015 4:0 89.05 6:0 117.17 8:0 145.22 10:0 173.28 0.001 0.00000 12:0 201.33 Total 96.3 99.9 100 S/uS .00141 / .00262 (1 /1.9) .277 /.1488 (1 / 5.4) .2662 / .13359 (1 / 5)

Fatty Acid Composition of Allergenic Food Sesame, black (50.7%) Pork, loin (4.6%) Pork, tenderloin (13.2%) F.A Mol.Wt. content Real cont. -COOH Real cont 14:0 228.36 - 1.5 0.069 0.0003 1.3 1.741 0.0076 16:0 256.42 9.4 4.771 0.01861 26.7 1.227 0.0048 25.4 3.349 0.0131 18:0 284.47 5.1 2.588 0.00910 12.3 0.565 0.0020 14.1 1.859 0.0065 14:1 226.36 16:1 254.40 0.1 0.051 0.00020 3.3 0.152 0.0006 2.8 0.369 0.0015 18:1 282.45 36.3 18.423 0.06522 44.7 2.054 0.0073 37.2 4.905 0.0174 18:2ω6 280.44 48.1 24.411 0.08705 10.1 0.464 0.0017 17.3 2.281 0.0081 18:3ω6 278.42 0.3 0.153 0.00055 0.4 0.018 0.0001 0.8 0.105 0.0004 20:4ω6 304.46 0.6 0.305 0.00100 0.2 0.009 0.0000 0.040 20:5ω3 310.50 0.7 0.032 0.092 20:6ω3 338.56 4:0 89.05 6:0 117.17 8:0 145.22 10:0 173.28 0.005 0.013 12:0 201.33 Total 99.9 100.1 S/uS .02771 / 1.15402 (1 / 5.6) .0071 / .0098 (1 / 1.3) .00011 / .00026 (1 /2.4)

Fatty Acid Composition of Allergenic Food Beef, loin -Kr- (14.1%) Beef. Tenderloin -K- 8.0%) Tomato (0.1%) F.A Mol.Wt. content Real cont. -COOH Real cont 14:0 228.36 2.8 0.4446 0.00195 3.3 0.38823 0.00170 0.4 0.0004 0.00000 16:0 256.42 21.1 3.3503 0.01307 3.4 0.40000 0.00156 25.1 0.0256 0.00010 18:0 284.47 10.3 1.6355 0.00575 12.1 1.42353 0.00500 2.9 0.0030 0.00001 14:1 226.36 1.1 0.1747 0.00077 0.8 0.09412 0.00042 - 16:1 254.40 4.4 0.6986 0.00275 0.00037 18:1 282.45 45.8 7.2723 0.02575 44.5 5.23529 0.01854 2.3 0.0023 18:2ω6 280.44 1.6 0.2541 0.00091 1.5 0.17647 0.00063 20.9 0.0213 0.00008 18:3ω6 278.42 0.1 0.0159 0.00006 0.01176 0.00004 27.7 0.0282 20:4ω6 304.46 0.00005 0.0001 20:5ω3 310.50 0.2382 1.4 0.1671 0.00053 16.8 0.0171 20:6ω3 338.56 0.0016 4:0 89.05 6:0 117.17 8:0 145.22 10:0 173.28 12:0 201.33 Total 88.8 68.0 98.2 S/uS .02077 / .03106 (1 /1.5) .00826 / .02057 (1 / 2.5) .00011 / .00026 (1 / 2.4)

Fatty Acid Composition of Allergenic Food Mackerel (7.5%) uS-Fatty acid / S-Fatty acid rate of Allergy Food F.A Mol.Wt. content Real cont. -COOH Food uS-F.A S-F.A uS/S rate 14:0 228.36 4.1 0.36 1.58 Milk. Whole(3.2%) 0.0049 0.0079 1/1.6 16:0 256.42 16.4 1.47 5.73 Egg.whole(11.2%) 0.0260 0.0149 1.8/1 18:0 284.47 5.9 0.53 1.86 Egg.white(0.1%) 0.0003 0.0002 14:1 226.36 - Egg. York(32.6%) 0.0733 0.0403 16:1 254.40 5.2 0.47 1.85 Flour. Whole(2.2%) 0.0062 0.0018 3.5/1 18:1 282.45 20.7 6.59 Corn flour(4.1%) 0.0125 0.0023 5.4/1 18:2ω6 280.44 1.0 0.09 0.32 Rice. Polished(1.1%) 0.0026 0.0014 1.9/1 18:3ω6 278.42 0.5 0.05 0.18 Peanut(49.5%) 0.1488 0.0277 20:4ω6 304.46 7.5 0.68 2.23 Sesame-W(50.9%) 1.4459 0.0266 5/1 20:5ω3 310.50 6.5 0.59 1.90 Sesmae-B(50.7%) 1.4540 5.6/1 20:6ω3 338.56 15.5 1.4 Pork.loin(4.6%0 0.0098 0.0071 1.3/1 4:0 89.05 Pork. Tender(13.2%) 0.0278 0.0272 1/1 6:0 117.17 Beef.Loin-Kr.(14.1%) 0.0311 0.0208 1.5/1 8:0 145.22 Beef.tender-Kr(8.0%) 0.0206 0.0083 2.5/1 10:0 173.28 Tomato(0.1%) 0.0001 2.4/1 12:0 201.33 Mckerel(7.5%) 17.21 9.17 Total 83.3 S/uS 9.17 /17.21 (1 / 1.88)

Effects between Amino acid, Fatty acid, Mineral in Allergy Food + / - rate A-A B-A rate Cys.1/2 Pro uS-F S-F Na K Ca Mg P S Cl Milk, whole 0.007 0.003 2.5/1 0.001 0.002 0.0049 0.0079 1/1.6 50 160 120 14 95 29 98 +2.73 Egg, whole 0.019 0.010 1.9/1 0.006 0.004 0.0260 0.0149 1.8/1 135 138 56 12.3 218 173 159 -16.2 Egg, white 0.017 0.008 2.1/1 0.0003 0.0002 192 148 5.0 10.7 38 183 170 -5.41 Egg, york 0.024 0.015 1.6/1 0.0733 0.0403 123 131 14.9 495 165 33 -30.1 Flour, whol 0.026 7.5/1 0.0062 0.0018 3.5/1 3.4 361 36 106 340 - -3.03 Corn flour 5.9/1 52 61 15 7.2 39 1.1 71 +0.58 Rice, polish 0.013 0.005 2.8/1 0.0026 0.0014 6.3 113 3.7 13.1 99 18 27 -3.84 Peqanut 0.030 0.034 0.9/1 0.014 0.1488 0.0277 5.4/1 5.6 680 181 365 377 6.8 -11.7 Sesame-W 0.031 2.3/1 1.4459 0.0266 5 / 1 Sesame,-B 0.040 0.020 1.4540 5.6/1 Pork, loin 0.037 0.0098 0.0071 1.3/1 69 334 5.4 24.5 276 202 70 -18.6 Pork, tend. 0.018 1.7/1 0.009 0.0278 0.0272 1 / 1 “ Beef, loin 0.039 0.021 0.0311 0.0208 1.5/1 1120 345 15.6 104 174 1770 -7.92 Beef, tend. 0.0206 0.0083 Tomato 9.3/1 0.0001 2.4/1 2.8 288 13 11 21 51 +5.58 Mackerel 0.032 17.21 9.17 153 418 28 34 280 210 114 -12.9 I.S.P 0.094 0.042 Milk Casen 0.195 0.065 3 / 1 0.108 Gelatin-pok 0.102 0.062 0.116 Gluten, vit. 0.027 9.9/1 0.012 Fish mill 0.231 0.054 4.3/1 Fish scale 0.087 0.043 2 / 1 0.184

Reserch-1 Conjecture of the generating Food Allergy

Reserch-2 Cause the exposure Allergy * Isolated Fish Scale Protein Excess contained A.A (A-2/B-1) and Proline(5/1-fish mill) * Tomato Allergy May be influence A.A & F.A in spite of Alkali condition * Glucan Effect…… Increase immunologic, Improve intestinal bacteria Improve allergic rhinitis, Pollen allergy, allergic cutitis 1                                                                                                15      His-Ser-Gln-Gly-Thr-Phe-Thr-Ser-Asp-Tyr-Ser-Lys-Tyr-Leu-Asp-Ser-Arg-Arg-Ala- 20                                                             29 Gln-Asp-Phe-Val-Gln-Tyr-Leu-Met-Asn-Tyr *** Eosinophil terminal … 3mol Basophil terminal … 3mol Neutrophil terminal … 3mol *** Practically insol. in water; sol. in acidic, basic media, i,e. below pH 3 and above pH 9.5.

Treatment Allergy    Absorptive Bivalent Cation Minerals * Bivalent Cation Mineral … Ca, Zn, Fe, Mg * Structure ……Chelated Mineral with Oligopeptide in immunology. Effect more toterogenic the soluble protein (mol.wt.800∼1,000) than particular granular antigens. . * Reaction …… Scavenger of Allergenic Terminal Eosinophil terminal: -COOH ← Basophil micro amino aqcid Virus activator:-PO3H ← Bivalent alkali mineral(Ca.Zn) → Neutralize to Salt * Antimicropeptide …… Eosiniphil Antigen → Basophil amino acid Basophil Antigen → Neutrophil amino acid MCs → Antioxidant

Food additives & Allergy    Related Allergy Na-Glutaminate Lysozyme I.S.P Casein Gelatin Gluten Fish scale Related Cancer Na-Benzoate Color Perfume Synthetic Sweet