FWF grant to Sabine Geiselhart
Sabine Geiselhart (senior postdoc in Karin Hoffmann-Sommergruber lab) received an FWF grant (Austrian Science Funds) for her project on the role of advanced glycation end products (dAGEs) in food allergy.
Dietary AGEs are formed via the so-called Maillard reaction during dry heating of food (e.g. baking, roasting). This kind of highly processed food is rich in sugars and saturated fat and represents a major component in the western diet. Accordingly, profound changes in our dietary habits have been linked to the rise of various immune diseases. However, the effect of AGE-rich food products on human health is still controversial
In this 4-year stand alone project Sabine Geiselhart will examine the impact of dAGEs on allergic sensitization. The focus will be immune processes of the gastro-intestinal tract and in general food allergy related responses. Particular emphasis will be on the intestinal epithelium, dendritic cells and their crosstalk.
Link zur Projektseite:
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