PMID- 26108559
OWN - NLM
STAT- MEDLINE
DCOM- 20161213
LR  - 20161230
IS  - 1097-0010 (Electronic)
IS  - 0022-5142 (Linking)
VI  - 96
IP  - 6
DP  - 2016 Apr
TI  - Reactivity change of IgE to buckwheat protein treated with high-pressure and 
      enzymatic hydrolysis.
PG  - 2073-9
LID - 10.1002/jsfa.7321 [doi]
AB  - 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. CONCLUSION: 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.
CI  - (c) 2015 Society of Chemical Industry.
FAU - Lee, Chaeyoon
AU  - Lee C
AD  - Department of Food Science and Technology, College of Engineering, Ewha Womans 
      University, Seoul, Korea.
FAU - In, Sooyeon
AU  - In S
AD  - Department of Food Science and Technology, College of Engineering, Ewha Womans 
      University, Seoul, Korea.
FAU - Han, Youngshin
AU  - Han Y
AD  - Environmental Health Center for Atopic Diseases, Samsung Medical Center, 
      Sungkyunkwan University School of Medicine, Seoul, Korea.
FAU - Oh, Sangsuk
AU  - Oh S
AD  - Department of Food Science and Technology, College of Engineering, Ewha Womans 
      University, Seoul, Korea.
LA  - eng
PT  - Journal Article
PT  - Research Support, Non-U.S. Gov't
DEP - 20150728
PL  - England
TA  - J Sci Food Agric
JT  - Journal of the science of food and agriculture
JID - 0376334
RN  - 0 (Plant Proteins)
RN  - 37341-29-0 (Immunoglobulin E)
RN  - EC 3.4.22.2 (Papain)
SB  - IM
MH  - Antibody Affinity
MH  - Fagopyrum/*chemistry
MH  - Food Handling
MH  - Food Hypersensitivity/*immunology
MH  - Humans
MH  - Hydrolysis
MH  - Immunoglobulin E/*immunology
MH  - Papain/chemistry/*metabolism
MH  - Plant Proteins/*chemistry
MH  - Pressure
OTO - NOTNLM
OT  - buckwheat
OT  - high-pressure treatment
OT  - hydrolysis
OT  - papain
OT  - reactivity of IgE
EDAT- 2015/06/26 06:00
MHDA- 2016/12/15 06:00
CRDT- 2015/06/26 06:00
PHST- 2015/02/05 00:00 [received]
PHST- 2015/03/31 00:00 [revised]
PHST- 2015/06/22 00:00 [accepted]
PHST- 2015/06/26 06:00 [entrez]
PHST- 2015/06/26 06:00 [pubmed]
PHST- 2016/12/15 06:00 [medline]
AID - 10.1002/jsfa.7321 [doi]
PST - ppublish
SO  - J Sci Food Agric. 2016 Apr;96(6):2073-9. doi: 10.1002/jsfa.7321. Epub 2015 Jul 
      28.