1. 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)

2. 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

3. 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 … -

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

5. 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)

6. 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

7. Peptide bond of Amino acid  

8. Molecular Structure of Amino Acid  

9. Digesting of Protein by Enzyme  

10. 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

11. 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
Glu
147
850
1.3257
0.0090
730
1.8461
0.0126
36.1
3.3260
Lys
146
430
0.6707
0.0046
470
1.1886
0.0081
2.0
0.1843
Arg
174
370
0.5771
0.0033
440
1.1127
0.0064
4.1
0.3777
Cys/2
120
200
0.3120
0.0026
130
0.3288
0.0028
Met
149
250
0.3999
160
0.4046
0.0027
1.1
0.1013
Ser
105
410
0.6395
0.0061
450
1.1380
0.0108
4.3
0.3962
Thr
119
280
0.4367
0.0037
300
0.7588
2.3
0.2120
Ala 89
390
0.6083
0.0068
320
0.8093
0.0091
2.8
0.2580
Gly 75
230
0.3587
0.0048
190
0.4805
3.3
0.3040
Ile
131
350
0.5459
0.0042
330
0.8345
3.2
0.2948
Leu
560
0.8734
0.0067
540
1.3656
0.0104
6.7
0.6178
Val
117
460
0.7175
380
0.9610
0.0082
3.6
0.3318
Phe
165
0.5927
0.0036
260
0.6575
0.0040
5.3
0.4883
Trp
204 98
0.1528
0.0007 90
0.2276
0.0011
1.2
0.1106
Tyr
181
0.3899
0.0022
4.0
0.3685
Pro
115
240
0.3743
0.6322
0.0055
8.4
0.7739
His
155
0.0025
1.7
0.1566

12. 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
570
0.644
0.0048
53.64
3.396
0.0255
Glu
147
24.12
1.9978
1100
1.243
0.0085
9.53
0.603
0.0041
Lys
146
1.81
0.1499
220
0.249
0.0017
18.59
1.177
0.0081
Arg
174
4.40
0.3644
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
150
0.170
0.0011
Trace -
Ser
105
5.70
0.4721
300
0.339
0.0032
24.51
1.552
0.0148
Thr
119
2.57
0.2129
210
0.237
0.0020
10.40
0.001
0.0000
Ala 89
7.78
0.6444
340
0.384
0.0043
18.31
1.159
0.0130
Gly 75
2.85
0.2361
280
0.316
0.0042
26.41
1.672
0.0223
Ile
131
9.08
0.7521
250
0.283
0.0022
13.12
0.831
0.0063
Leu
4.15
0.3437
500
0.565
30.80
0.950
0.0149
Val
117
2.07
0.1715
380
0.429
0.0037
16.60
1.051
0.0010
Phe
165
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
0.0016
Pro
115
11.93
0.9881
270
0.305
0.0027
24.75
1.567
0.0136
His
155
160
0.181
0.0012
11.58
0.733
0.0047

13. 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

14. 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

15. 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

16. 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
6.42 “
18.63
18.071
Glu
147
10.51
9.3329
21.55
14.42
13.987
Lys
146
3.85
3.4188
6.80
6.69
6.4893
Arg
174
7.63
6.7754
3.15
1.74
1.6878
Cys/2
120
Met
149
0.84
0.7459
2.77
4.43
4.2971
Ser
105
2.92
2.5929
5.54
5.42
5.2574
Thr
119
1.90
1.6872
4.03
3.30
3.2010
Ala 89
9.56
8.4893
3.02
8.04
7.7988
Gly 75
21.15
1.89
10.17
9.8649
Ile
131
1.38
1.2254
4.53
2.21
2.1437
Leu
3.36
2.9837
9.08
6.60
6.4020
Val
117
2.05
1.8204
5.92
2.98
2.8906
Phe
165
2.01
1.7849
4.78
2.67
2.5899
Trp
204
Tyr
181
0.31
0.2753
5.41
3.03
2.9391
Pro
115
14.92
12.35
4.56
4.4232
His
155
0.61
0.5417
2.12
2.0564

17. 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

18. 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.

19. 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

20. Structure of Fatty Acid Molecular

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

22. 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
0.6
16:0
256.42
30.4
1.0060
0.0039
25.5
2.8790
29.6
18:0
284.47
14.9
0.4931
0.0013
8.6
0.9710
15.9
14:1
226.36 -
0.1
0.0113
0.9
16:1
254.40
1.4
0.0464
0.0002
3.3
0.3726
2.9
18:1
282.45
28.6
0.9464
0.0034
45.3
5.1145
30.9
18:2ω6
280.44
3.4
0.1125
0.0004
12.6
1.4226
8.8
18:3ω6
278.42
0.3
0.0099
0.0000
0.8
20:4ω6
304.46
0.2
0.0066
20:5ω3
310.50
1.0
0.0001
2.2
0.2484
1.7
20:6ω3
338.56
0.0331
0.0010
0.0903
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/ (1.6/1)
.01489/.0260 (1 /1.8)
.00018/ (1/1.8)

23. 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
16:0
256.42
27.29
8.897
0.0347
19.37
0.4261
18:0
284.47
1.80
0.587
0.0021
0.93
0.0205
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
18:2ω6
280.44
9.90
3.227
0.0115
62.98
1.3856
18:3ω6
278.42
14.40
4.694
0.0169
3.61
0.0794
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)
/ (1 / 3.5)

24. 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 -
16:0
256.42
28.2
0.322
11.3
5.599
0.0218
8.9
4.530
18:0
284.47
1.9
0.022
3.4
1.685
0.0059
5.0
2.545
14:1
226.36
16:1
254.40
0.3
0.003
0.1
0.050
0.0002
0.051
18:1
282.45
22.7
0.259
43.5
21.554
0.0763
39.2
19.953
18:2ω6
280.44
40.3
0.460
36.5
18.086
0.0645
45.6
23.210
18:3ω6
278.42
1.3
0.015
0.153
20:4ω6
304.46
1.5
0.743
0.0024
0.6
0.305
20:5ω3
310.50
0.9
0.446
0.0014
0.2
0.102
20:6ω3
338.56
2.6
1.288
0.0038
4:0
89.05
6:0
117.17
8:0
145.22
10:0
173.28
0.001
12:0
201.33
Total
96.3
99.9
100
S/uS
/ (1 /1.9)
.277 /.1488 (1 / 5.4)
.2662 / (1 / 5)

25. 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
26.7
1.227
0.0048
25.4
3.349
0.0131
18:0
284.47
5.1
2.588
12.3
0.565
0.0020
14.1
1.859
0.0065
14:1
226.36
16:1
254.40
0.1
0.051
3.3
0.152
0.0006
2.8
0.369
0.0015
18:1
282.45
36.3
18.423
44.7
2.054
0.0073
37.2
4.905
0.0174
18:2ω6
280.44
48.1
24.411
10.1
0.464
0.0017
17.3
2.281
0.0081
18:3ω6
278.42
0.3
0.153
0.4
0.018
0.0001
0.8
0.105
0.0004
20:4ω6
304.46
0.6
0.305
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
/ (1 / 5.6)
.0071 / (1 / 1.3)
/ (1 /2.4)

26. 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
3.3
0.4
0.0004
16:0
256.42
21.1
3.3503
3.4
25.1
0.0256
18:0
284.47
10.3
1.6355
12.1
2.9
0.0030
14:1
226.36
1.1
0.1747
0.8 -
16:1
254.40
4.4
0.6986
18:1
282.45
45.8
7.2723
44.5
2.3
0.0023
18:2ω6
280.44
1.6
0.2541
1.5
20.9
0.0213
18:3ω6
278.42
0.1
0.0159
27.7
0.0282
20:4ω6
304.46
0.0001
20:5ω3
310.50
0.2382
1.4
0.1671
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
/ (1 /1.5)
/ (1 / 2.5)
/ (1 / 2.4)

27. 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)

28. 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

29. Reserch-1
Conjecture of the generating Food Allergy

30. 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                                                                                                     
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.

31. 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

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