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  • Poster presentation
  • Open Access

Identification of IgE-binding proteins in buckwheat

  • 1,
  • 2,
  • 1 and
  • 3
Clinical and Translational Allergy20144 (Suppl 2) :P13

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

  • Published:

Keywords

  • Wheat Flour
  • Rabbit Polyclonal Antibody
  • East Asian Country
  • Health Food
  • Critical Symptom

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, Tsukuba, Ibaraki, Japan
(2)
Division of Novel Foods and Immunochemistry, National Institute of Health Sciences, Tokyo, Japan
(3)
Division of Foods, National Institute of Health Sciences, Tokyo, Japan

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