title: Effects of Maillard reaction on allergenicity of buckwheat allergen Fag t 3 during thermal processing.
abstract: BACKGROUND
  Fag t 3 is a major allergenic protein in tartary buckwheat. The Maillard reaction commonly occurs in food processing, but few studies have been conducted on the influence of thermal processing on the allergenic potential of buckwheat allergen. The aim of the present study was to investigate the effects of autologous plant polysaccharides on the immunoreactivity of buckwheat Fag t 3 (11S globulin) following the Maillard reaction.
  
  
  RESULTS
  Fag t 3 and crude polysaccharides were prepared from tartary buckwheat (Fagopyrum tataricum) flour. After heating, the polysaccharides were covalently linked to Fag t 3 via a Maillard reaction, and the IgE/IgG-binding properties of Fag t 3 decreased dramatically, with significant changes also being observed in the electrophoretic mobility, secondary structure and solubility of the glycated Fag t 3. The great influence of glycation on IgE/IgG binding to Fag t 3 was correlated with a significant change in the structure and epitopes of the allergenic protein. These data indicated that conjugation of polysaccharides to Fag t 3 markedly reduced the allergen's immunoreactivity.
  
  
  CONCLUSIONS
  Glycation that occurs via the Maillard reaction during the processing of buckwheat food may be an efficient method to reduce Fag t 3 allergenicity.
authors.affiliation: Key Laboratory of Chemical Biology and Molecular Engineering of the Ministry of Education, Institute of Biotechnology, Shanxi University, Taiyuan, China.
authors.forename: Zhen-Huang
authors.initials: ZH
authors.lastname: Yang
authors.forename: Chen
authors.initials: C
authors.lastname: Li
authors.forename: Yu-Ying
authors.initials: YY
authors.lastname: Li
authors.forename: Zhuan-Hua
authors.initials: ZH
authors.lastname: Wang
mesh_terms: D000293:Adolescent; D000328:Adult; D000485:Allergens / Q000737:chemistry / Q000276:immunology*; D000818:Animals; D052179:Antigens, Plant / Q000737:chemistry / Q000276:immunology*; D004044:Dietary Proteins / Q000737:chemistry / Q000276:immunology; D019612:Fagopyrum / Q000737:chemistry / Q000276:immunology*; D005260:Female; D005511:Food Handling / Q000379:methods; D005512:Food Hypersensitivity / Q000276:immunology* / Q000378:metabolism; D006031:Glycosylation; D006358:Hot Temperature; D006801:Humans; D007073:Immunoglobulin E / Q000378:metabolism; D007074:Immunoglobulin G / Q000378:metabolism; D015416:Maillard Reaction; D008297:Male; D008875:Middle Aged; D010940:Plant Proteins / Q000737:chemistry / Q000276:immunology; D011134:Polysaccharides / Q000737:chemistry / Q000276:immunology*; D011817:Rabbits; D055815:Young Adult
chemical_list: D000485:Allergens; D052179:Antigens, Plant; D004044:Dietary Proteins; D007074:Immunoglobulin G; D010940:Plant Proteins; D011134:Polysaccharides; D007073:Immunoglobulin E