Identification of IgE-binding proteins in buckwheat

  • Rie Satoh
  • Rika Nakamura
  • Mayumi Ohnishi-Kameyama
  • Reiko Teshima
Open Access
Poster presentation
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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.

Copyright information

© 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.

Authors and Affiliations

  • Rie Satoh
    • 1
  • Rika Nakamura
    • 2
  • Mayumi Ohnishi-Kameyama
    • 1
  • Reiko Teshima
    • 3
  1. 1.Analytical Science DivisionNARO Food Research InstituteTsukuba, IbarakiJapan
  2. 2.Division of Novel Foods and ImmunochemistryNational Institute of Health SciencesTokyoJapan
  3. 3.Division of FoodsNational Institute of Health SciencesTokyoJapan

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