Iida Women's Junior College, Iida, 395-0812, Japan.
J Food Prot. 2012 Jun;75(6):1172-5. doi: 10.4315/0362-028X.JFP-11-368.
The effects of an autoclave treatment of buckwheat flour on a 24-kDa allergenic protein were investigated by measuring reduction in solubility and antibody binding. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis showed that the intensity of the major bands, including that of the 24-kDa allergen, was reduced by the autoclave treatment. The protein solubility in buckwheat flour was variably decreased by the autoclave treatment. Enzyme-linked immunosorbent assay analysis using a monoclonal antibody specific for buckwheat 24-kDa protein showed that the reactivity of protein extracts (10 μg/ml) from buckwheat flour was lowered by the autoclave treatment. The autoclave treatment may reduce the major allergen content of buckwheat. Future studies will determine if autoclaving treatments affect the allergenicity of the 24-kDa buckwheat protein.
研究了高压灭菌处理对荞麦粉中 24kDa 变应原蛋白的影响，通过测量溶解度和抗体结合的降低来评估。十二烷基硫酸钠-聚丙烯酰胺凝胶电泳（SDS-PAGE）分析表明，主要条带的强度（包括 24kDa 变应原）通过高压灭菌处理而降低。高压灭菌处理可使荞麦粉中的蛋白质溶解度发生不同程度的降低。使用针对荞麦 24kDa 蛋白的单克隆抗体进行酶联免疫吸附分析表明，高压灭菌处理降低了荞麦粉中蛋白质提取物（10μg/ml）的反应性。高压灭菌处理可能会降低荞麦中的主要变应原含量。未来的研究将确定高压灭菌处理是否会影响 24kDa 荞麦蛋白的变应原性。
