An autoclave treatment reduces the solubility and antigenicity of an allergenic protein found in buckwheat flour.
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.
Iida Women's Junior College, Iida, 395-0812, Japan. tomotake@iidawjc.ac.jp
Hiroyuki
H
Tomotake
Rikio
R
Yamazaki
Masayuki
M
Yamato
D000485:Allergens / Q000276:immunology / Q000302:isolation & purification; D004591:Electrophoresis, Polyacrylamide Gel; D019612:Fagopyrum / Q000276:immunology*; D005433:Flour / Q000009:adverse effects; D005511:Food Handling / Q000379:methods*; D005512:Food Hypersensitivity / Q000276:immunology* / Q000517:prevention & control*; D006801:Humans; D006969:Hypersensitivity, Immediate / Q000517:prevention & control; D008970:Molecular Weight; D010940:Plant Proteins / Q000737:chemistry / Q000276:immunology* / Q000302:isolation & purification; D012995:Solubility
D000485:Allergens; D010940:Plant Proteins