Volume 4 Supplement 2

5th International Symposium on Molecular Allergology (ISMA 2013)

Open Access

Identification of IgE-binding proteins in buckwheat

  • Rie Satoh1,
  • Rika Nakamura2,
  • Mayumi Ohnishi-Kameyama1 and
  • Reiko Teshima3
Clinical and Translational Allergy20144(Suppl 2):P13

https://doi.org/10.1186/2045-7022-4-S2-P13

Published: 17 March 2014

Background

Buckwheat (Fagopyrum esculentum) is not only common pseudo-cereal in Japan, Korea, and other East Asian countries, but also a health food and substitute for wheat flour in Western countries. Buckwheat allergy is an immunoglobulin E (IgE)-mediated hypersensitivity manifesting as severe and critical symptoms induced by ingestion or inhalation of even a small amount of the flour or food products. It is therefore important to identify buckwheat IgE-binding proteins and clarify the mechanism of buckwheat allergy for developing an accurate diagnostic procedure and safer immunotherapy.

Methods

The comprehensive IgE-binding proteins in buckwheat were examined using immunoproteomic techniques. Salt-soluble proteins were extracted from buckwheat seeds and seedlings, separated using one- and two-dimensional electrophoresis, and analyzed using western blotting with buckwheat-allergic patients' sera or rabbit polyclonal antibody specific to buckwheat allergen.

Results

Immunoproteomic analysis revealed multiple IgE-binding proteins containing known or putative allergens in buckwheat. Some spots were identified as 13S globulin protein subunits or isoforms. Some spots that were homologous to vicilin-like proteins indicated the presence of newly identified vicilin-like proteins in buckwheat.

Conclusion

The results obtained from an immunoproteomic analysis may contribute to the construction of a comprehensive IgE-binding protein map of buckwheat and the detection of isoforms of IgE-binding proteins in buckwheat variants.

Authors’ Affiliations

(1)
Analytical Science Division, NARO Food Research Institute
(2)
Division of Novel Foods and Immunochemistry, National Institute of Health Sciences
(3)
Division of Foods, National Institute of Health Sciences

Copyright

© Satoh et al; licensee BioMed Central Ltd. 2014

This article is published under license to BioMed Central Ltd. This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/2.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.

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