posted on 2021-06-02, 13:36authored byFeng Chen, Hong Li, Xiaojiao Fan, Yuelong Li, Caiying Zhang, Lixia Zhu, Jing Hu, Arnaud John KOMBE KOMBE, Jiajia Xie, Dalong Yin, Yuzhu Zhang, Jin-Lyu Sun, Rui Tang, Tengchuan Jin
Buckwheat
is one of the five main allergenic foods (eggs, milk,
wheat, buckwheat, and peanuts). Oleosin is an important type of allergen
in some allergic foods. However, although most diagnostic nut and
seed extracts are defatted, some patients with food allergies may
have false negative diagnostic results of oleosin in vitro. Recently, we found that the serum of buckwheat allergic patients
responded strongly to an 18 kDa protein. Mass spectrometry analysis
showed it is the oleosin protein family. We further purified and evaluated
the allergenicity of this buckwheat oleosin-type allergen, which is
involved in the formation of buckwheat oil bodies. The tartary buckwheat
oleosin allergen was named Fag t 6, according to the WHO/IUIS Allergen
Nomenclature Subcommittee criteria. The DNA sequence of tartary buckwheat
oleosin was cloned. Dot blot and enzyme-linked immunosorbent assay
(ELISA) showed half of the 20 buckwheat allergic patients’
serum had strong reactivity with purified buckwheat Fag t 6. Circular
dichroism experiment analysis of its thermal stability showed a Tm
of 64.65 ± 0.65 °C. A buckwheat allergy showed possible
cross-reaction with a wheat allergy. In summary, this study not only
increases our understanding of buckwheat allergies and oil-soluble
allergens in general, it may also be used to improve diagnostic tests
for buckwheat allergies in the future.