쌀과 저항원성 쌀 및 유전자 재조합 쌀의 알레르기 항원성의 비교

Abstract

Purpose: Rice is the main cereal produced and consumed in large quantities 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 as substitutes for rice in some atopic patients. We performed this study to identify major the allergens of rice and the different allergenicity in cooked rice and hypoallergenic rices.

Methods: We made crude extracts from rice of various origins:polished rice, cooked rice, hypoallergenic rice from Japan and GMO rice, and performed SDS-PAGE. Based on uni, CAP test and skin prick tests we got pooled sera, then IgE immunoblots were undertaken. We performed ELISA inhibition to rule out nonspecific binding.

Results: There was no difference of protein distribution between the origins of the various rices, and their "polishment". After cooking, it was difficult to see any protein distribution of rice. With the results of IgE immunoblots it was impossible to differentiate between wild and hypoallergenic rices by IgE binding itself. Even in hypoallergenic rice, there was still a binding of IgE with remaining allergen.

Conclusion: Boiling degenerates almost all protein in rice IgE binding activities remain in hypoallergenic rice produced in Japan was no difference between wild and GMO rice in SDS-PAGE and IgE immunoblot using sensitized pooled sera. Further studies with more sensitive sera are necessary for the identification of major allergens and the development of hypoallergenic rice.