title: Allergenicity and lymphocyte-stimulating property of rice protein.
abstract: Two protein fractions of rice, grain, glutelin and globulin, were prepared by dilute alkali and salt extraction, respectively. The globulin fraction was separated into G1-1, G1-2, and G1-3 fractions by Sephadex G-200 column chromatography. The allergenic activities and lymphocyte-stimulating properties of these fractions were investigated by the radioallergosorbent test (RAST) with sera from 6 individuals who showed immediate skin reaction to soluble rice extract and by 3H-thymidine incorporation tests with 5 subjects with indurated skin reaction of delayed onset. All fractions were found to be reactive with specific IgE antibody, and G1-1 and G-2 revealed lymphocyte-stimulating activity. RAST inhibition revealed considerable cross-reactivity of IgE antibody with the glutelin and globulin fractions. When the glutelin and globulin fractions were heated at 60 degrees C for 1 hr, 100 degrees C for 2 min, or 100 degrees C for 10 min, RAST activities were reduced to 40%-70% of native. On the other hand, lymphocyte-stimulating activities of the globulin fraction heated at 60 degrees C for 1 hr or 100 degrees C for 2 min were enhanced up to 6 times of native activities, while those of identically treated glutelin fractions remained unchanged.
mesh_terms: D000293:Adolescent; D000328:Adult; D000485:Allergens; D000917:Antibody Formation; D000937:Antigen-Antibody Reactions; D005512:Food Hypersensitivity / Q000276:immunology*; D006801:Humans; D008213:Lymphocyte Activation; D012275:Oryza; D010940:Plant Proteins / Q000276:immunology*; D011852:Radioallergosorbent Test; D013936:Thymidine / Q000378:metabolism
chemical_list: D000485:Allergens; D010940:Plant Proteins; D013936:Thymidine