Division of Food Function Research, Food Research Institute, National Agriculture and Food Research Organization, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan.
Department of Pediatrics, Fujita Health University, 1-98 Dengakubo, Kutsukake-cho, Toyoake, Aichi 470-1192, Japan.
Food Chem. 2019 Mar 15;276:761-767. doi: 10.1016/j.foodchem.2018.10.080. Epub 2018 Oct 16.
To understand the allergenicity of rice bran, the distribution of rice allergens in brown rice grains was analysed and the allergenicity of cosmetics and health foods containing rice bran determined. RAG2 and a 19-kDa globulin were localized in polished rice, while a 52-kDa globulin was localized in rice bran. The 52-kDa globulin was also identified as the most likely causative allergen of rice bran allergy. Several products containing intact rice bran were found to contain the 52-kDa globulin. Our study provides the first data regarding cosmetics and health foods containing potential rice bran allergens. Western blot analysis using a rice-bran-allergic patient's plasma showed that 52-kDa globulin was detected as an IgE-binding protein of rice bran and some rice bran-containing cosmetics and health foods. Our results indicate that patients with rice bran allergy need to be careful about using products containing intact rice bran as a constituent.
为了了解米糠的变应原性，分析了糙米中大米过敏原的分布，并确定了含有米糠的化妆品和保健品的变应原性。RAG2 和 19 kDa 球蛋白定位于精米中，而 52 kDa 球蛋白定位于米糠中。52 kDa 球蛋白也被鉴定为米糠过敏的最可能的致病过敏原。几种含有完整米糠的产品被发现含有 52 kDa 球蛋白。我们的研究提供了有关含有潜在米糠过敏原的化妆品和保健品的首批数据。使用米糠过敏患者的血浆进行的 Western blot 分析表明，52 kDa 球蛋白被检测为米糠和一些米糠化妆品和保健品的 IgE 结合蛋白。我们的结果表明，米糠过敏患者需要小心使用含有完整米糠作为成分的产品。
