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Wild rice, hypoallergenic rice - Immunologic comparison

Authors
 Yum, Hye-Yung  ;  Lee, Kyung eun  ;  Choi, Sung youn  ;  Yang, Hea sun  ;  Sohn, Myung Hyun  ;  Kim, Kyu-Earn  ;  Lee, Sang-Il 
Citation
 ALLERGY AND ASTHMA PROCEEDINGS, Vol.27(4) : 387-392, 2006 
Journal Title
 ALLERGY AND ASTHMA PROCEEDINGS 
ISSN
 1088-5412 
Issue Date
2006
MeSH
Antigens, Plant/adverse effects ; Antigens, Plant/analysis ; Child ; Child, Preschool ; Electrophoresis, Polyacrylamide Gel ; Enzyme-Linked Immunosorbent Assay ; Female ; Food Handling* ; Food Hypersensitivity/blood* ; Food Hypersensitivity/diagnosis ; Food Hypersensitivity/etiology* ; Humans ; Immunoglobulin E/blood* ; Japan ; Korea ; Male ; Oryza/adverse effects ; Oryza/chemistry* ; Oryza/immunology* ; Plant Proteins/adverse effects ; Plant Proteins/analysis
Abstract
Rice is a cereal that is mainly produced and widely consumed in Asian countries including Korea. Several reports have suggested a role of IgE-mediated hypersensitivity in asthma and eczema associated with ingestion or inhalation of rice. In Japan, hypoallergenic rices are used for a substitute of common rice in some atopic patients. We performed this study to identify major allergens of rice and changed allergenicity in cooked and hypoallergenic rice. We purified crude extracts from a variety of rice and analyzed their protein distributions by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). Based on UniCAP test and skin-prick test, we selected sera with high sensitivity and analyzed specific IgE binding to rice by immunoblotting. In addition, the inhibition rate among some rice was determined by enzyme linked immunosorbent assay and CAP test. As the result of this study, rice with various origins and polishing levels had no difference in protein band pattern. After cooking, it was difficult to detect protein bands distributed in raw rice; and, even through IgE immunoblot analysis, it was impossible to differentiate between wild and hypoallergenic rice. In addition, both wild and hypoallergenic rice still had IgE binding activity on their remaining protein bands. In conclusion, almost all proteins of rice were excluded or weakened in the process of boiling and IgE binding activity still remained even in hypoallergenic rice.
Full Text
http://www.ingentaconnect.com/content/ocean/aap/2006/00000027/00000004/art00015
DOI
10.2500/aap.2006.27.2876
Appears in Collections:
1. College of Medicine (의과대학) > Dept. of Pediatrics (소아청소년과학교실) > 1. Journal Papers
Yonsei Authors
Kim, Kyu Earn(김규언)
Sohn, Myung Hyun(손명현) ORCID logo https://orcid.org/0000-0002-2478-487X
URI
https://ir.ymlib.yonsei.ac.kr/handle/22282913/109888
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