title: Reactivity change of IgE to buckwheat protein treated with high-pressure and enzymatic hydrolysis.
abstract: BACKGROUND
  Buckwheat is a popular food material in eastern Asian countries that can cause allergenic response. This study was conducted to evaluate the effects of hydrolysis with papain and high-pressure (HP) treatment of buckwheat protein (BWP) on reactivity of immunoglobulin E (IgE) and its secondary structure.
  
  
  RESULTS
  Reactivity of IgE was examined by enzyme-linked immunosorbent assay (ELISA) with serum samples from 16 patients allergic to buckwheat. Reactivity of IgE to hydrolysate of BWP with papain showed a maximum decrease of 79.8%. After HP treatment at 600 MPa for 1 min, reactivity of IgE to BWP decreased by up to 55.1%. When extracted, BWP was hydrolyzed with papain overnight following HP treatment at 600 MPa which the reactivity of IgE decreased significantly by up to 87.1%. Significant changes in secondary structure of BWP were observed by circular dichroism (CD) analysis after hydrolysis with papain following HP treatment.
  
  
  CONCLUSIONS
  Reduction of reactivity of IgE showed a correlation with changes in secondary structure of BWP, which may cause changes in conformational epitopes. This suggests the possibility of decreasing the reactivity of IgE to BWP using combined physical and enzymatic treatments.
authors.affiliation: Department of Food Science and Technology, College of Engineering, Ewha Womans University, Seoul, Korea.
authors.forename: Chaeyoon
authors.initials: C
authors.lastname: Lee
authors.affiliation: Department of Food Science and Technology, College of Engineering, Ewha Womans University, Seoul, Korea.
authors.forename: Sooyeon
authors.initials: S
authors.lastname: In
authors.affiliation: Environmental Health Center for Atopic Diseases, Samsung Medical Center, Sungkyunkwan University School of Medicine, Seoul, Korea.
authors.forename: Youngshin
authors.initials: Y
authors.lastname: Han
authors.affiliation: Department of Food Science and Technology, College of Engineering, Ewha Womans University, Seoul, Korea.
authors.forename: Sangsuk
authors.initials: S
authors.lastname: Oh
mesh_terms: D000915:Antibody Affinity; D019612:Fagopyrum / Q000737:chemistry*; D005511:Food Handling; D005512:Food Hypersensitivity / Q000276:immunology*; D006801:Humans; D006868:Hydrolysis; D007073:Immunoglobulin E / Q000276:immunology*; D010206:Papain / Q000737:chemistry / Q000378:metabolism*; D010940:Plant Proteins / Q000737:chemistry*; D011312:Pressure
chemical_list: D010940:Plant Proteins; D007073:Immunoglobulin E; D010206:Papain
keywords: buckwheat; high-pressure treatment; hydrolysis; papain; reactivity of IgE