Nair Arun, Adachi Taiji
Kiyomoto Bio Co. Ltd., 2-28-4 Sakura, Gakuen Kibanadai, Miyazaki 889-2154, Japan.
ScientificWorldJournal. 2002 Mar 27;2:818-26. doi: 10.1100/tsw.2002.157.
Both common buckwheat (Fagopyrum esculentum) flour and meal cause an allergy in sensitive patients, and if unnoticed, it can be fatal. It has become a potential occupational hazard for some mill workers. The development of hypoallergenic buckwheat would be more efficient if natural mutants for allergenic protein are detected. A screening and selection method was developed using SDS-PAGE coupled with PCR techniques. SDS-PAGE analysis of 14 different species of buckwheat revealed that F. lineare and F. urophyllum lack the 22-kDa major allergenic protein. PCR-based screening with specific primers for sequences encoding the allergenic protein was also effective in distinguishing the allergen-deficient species.
普通荞麦（苦荞麦）粉和粗粉都会使敏感患者产生过敏反应，若未引起注意，可能会致命。对一些面粉厂工人来说，这已成为一种潜在的职业危害。如果能检测到致敏蛋白的天然突变体，开发低过敏性荞麦将会更高效。利用SDS-PAGE结合PCR技术开发了一种筛选和选择方法。对14种不同荞麦品种进行SDS-PAGE分析发现，线叶荞麦和长尾野荞麦缺乏22 kDa的主要致敏蛋白。用编码致敏蛋白序列的特异性引物进行基于PCR的筛选，在区分缺乏过敏原的品种方面也很有效。
