Yum Hye-Yung, Lee Kyung Eun, Choi Sung Youn, Yang Hea Sun, Sohn Myung Hyun, Kim Kyu-Earn, Lee Sang-Il
Department of Pediatrics, Pochon CHA University, College of Medicine, Seoul, Korea.
Allergy Asthma Proc. 2006 Jul-Aug;27(4):387-92. doi: 10.2500/aap.2006.27.2876.
Rice is a cereal that is mainly produced and widely consumed in Asian countries including Korea. Several reports have suggested a role of IgE-mediated hypersensitivity in asthma and eczema associated with ingestion or inhalation of rice. In Japan, hypoallergenic rices are used for a substitute of common rice in some atopic patients. We performed this study to identify major allergens of rice and changed allergenicity in cooked and hypoallergenic rice. We purified crude extracts from a variety of rice and analyzed their protein distributions by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). Based on UniCAP test and skin-prick test, we selected sera with high sensitivity and analyzed specific IgE binding to rice by immunoblotting. In addition, the inhibition rate among some rice was determined by enzyme linked immunosorbent assay and CAP test. As the result of this study, rice with various origins and polishing levels had no difference in protein band pattern. After cooking, it was difficult to detect protein bands distributed in raw rice; and, even through IgE immunoblot analysis, it was impossible to differentiate between wild and hypoallergenic rice. In addition, both wild and hypoallergenic rice still had IgE binding activity on their remaining protein bands. In conclusion, almost all proteins of rice were excluded or weakened in the process of boiling and IgE binding activity still remained even in hypoallergenic rice.
大米是一种谷物，在包括韩国在内的亚洲国家主要生产且广泛食用。几份报告表明，IgE介导的超敏反应在与摄入或吸入大米相关的哮喘和湿疹中起作用。在日本，一些特应性患者使用低敏大米替代普通大米。我们进行这项研究以确定大米的主要过敏原以及熟化大米和低敏大米中变应原性的变化。我们从多种大米中纯化粗提物，并通过十二烷基硫酸钠聚丙烯酰胺凝胶电泳（SDS-PAGE）分析其蛋白质分布。基于UniCAP试验和皮肤点刺试验，我们选择了高敏感性血清，并通过免疫印迹分析大米特异性IgE结合情况。此外，通过酶联免疫吸附测定和CAP试验确定了一些大米之间的抑制率。作为本研究的结果，不同产地和碾磨程度的大米在蛋白条带模式上没有差异。煮熟后，难以检测到生大米中分布的蛋白条带；而且，即使通过IgE免疫印迹分析，也无法区分野生大米和低敏大米。此外，野生大米和低敏大米在其剩余蛋白条带上仍具有IgE结合活性。总之，大米的几乎所有蛋白质在煮沸过程中被去除或减弱，即使在低敏大米中IgE结合活性仍然存在。
