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An Autoclave Treatment Reduces the Solubility and Antigenicity of an Allergenic Protein Found in Buckwheat Flour

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Abstract:

The effects of an autoclave treatment of buckwheat flour on a 24-kDa allergenic protein were investigated by measuring reduction in solubility and antibody binding. Sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE) analysis showed that the intensity of the major bands, including that of the 24-kDa allergen, was reduced by the autoclave treatment. The protein solubility in buckwheat flour was variably decreased by the autoclave treatment. Enzyme-linked immunosorbent assay analysis using a monoclonal antibody specific for buckwheat 24-kDa protein showed that the reactivity of protein extracts (10 μg/ml) from buckwheat flour was lowered by the autoclave treatment. The autoclave treatment may reduce the major allergen content of buckwheat. Future studies will determine if autoclaving treatments affect the allergenicity of the 24-kDa buckwheat protein.

Document Type: Research Article

DOI: https://doi.org/10.4315/0362-028X.JFP-11-368

Affiliations: 1: Iida Women's Junior College, Iida, 395-0812, Japan. tomotake@iidawjc.ac.jp 2: Nikkoku Flour Milling Co., Ltd., Nagano, 380-0823 Japan 3: Institute of Health Biosciences, Graduate School, The University of Tokushima, Tokushima 770-8503, Japan

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