APPLICATION OF TWO-DIMENSIONAL ELECTROPHORESIS AND MASS SPECTROMETRY FOR THE DETECTION OF ALLERGENS IN SELECTED VARIETIES OF WHEAT, OATS AND BUCKWHEAT

The number of people suffering from food allergies and intolerances has been increasing in recent years cereal proteins are the most common allergens. Pseudocereals represent perspective alternative nutrition with a positive effect on human body. aim work was to analyze proteome selected varieties wheat (Triticum aestivum L.), oats (Avena sativa) buckwheat (Fagopyrum esculentum Moench.) using two-dimensional electrophoresis (2DE) mass spectrometry order detect presence potentially allergenic proteins. Using PDQuest program, 221 protein spots ranging 4.13 9.89 µl experimental molecular weights 12.42 kDa 140 were quantified 2DE gels wheat. In oat sample, 168 range pI 4.02 9.93 an weight 14.81 67.96 kDa. Buckwheat separated gel into 208 3 9.83 region 10.10 115 By comparing data Allergome database, allergens Tri 26, 33, 36, alpha Gliadin, 20 detected wheat, Ave s 11S Fag e 1 allergen buckwheat. together have shown be suitable sensitive methods for detection crops.