Identification of IgE-binding proteins in buckwheat

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Identification of IgE-binding proteins in buckwheat

Background Buckwheat (Fagopyrum esculentum) is not only common pseudo-cereal in Japan, Korea, and other East Asian countries, but also a health food and substitute for wheat flour in Western countries. Buckwheat allergy is an immunoglobulin E (IgE)-mediated hypersensitivity manifesting as severe and critical symptoms induced by ingestion or inhalation of even a small amount of the flour or food...

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Identification of a new IgE-binding epitope of peanut oleosin that cross-reacts with buckwheat.

Peanut and buckwheat induce a severe allergic reaction, anaphylaxis, which is considered to be mediated by immunoglobulin E (IgE). We identified in this study a new IgE-binding epitope of the peanut allergen that cross-reacted with buckwheat. The phosphate-buffered saline-soluble fraction of buckwheat inhibited the binding between IgE and the peanut allergen. A cross-reactive peptide was isolat...

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Allergy to different classes of mollusks, including squid, which are members of the class Cephalopods has been reported. Tropomyosin, a major muscle protein, is the only well-recognized allergen in squid. The aim of this study was to characterize IgE-binding proteins of local Loligo edulis (white squid) consumed in Malaysia. Protein profiles and IgE-binding proteins were detected by sodium dode...

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Characterization of new 18-kDa IgE-binding proteins in beer.

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ژورنال

عنوان ژورنال: Clinical and Translational Allergy

سال: 2014

ISSN: 2045-7022

DOI: 10.1186/2045-7022-4-s2-p13