Effects of Maillard reaction on allergenicity of buckwheat allergen Fag t 3 during thermal processing
Article first published online: 16 NOV 2012
© 2012 Society of Chemical Industry
Journal of the Science of Food and Agriculture
Volume 93, Issue 6, pages 1510–1515, April 2013
How to Cite
Yang, Z.-H., Li, C., Li, Y.-Y. and Wang, Z.-H. (2013), Effects of Maillard reaction on allergenicity of buckwheat allergen Fag t 3 during thermal processing. J. Sci. Food Agric., 93: 1510–1515. doi: 10.1002/jsfa.5928
- Issue published online: 21 MAR 2013
- Article first published online: 16 NOV 2012
- Accepted manuscript online: 9 OCT 2012 06:11AM EST
- Manuscript Accepted: 11 SEP 2012
- Manuscript Revised: 11 AUG 2012
- Manuscript Received: 2 MAY 2012
- buckwheat allergy;
- Fag t 3;
- Maillard reaction;
- food processing
Fag t 3 is a major allergenic protein in tartary buckwheat. The Maillard reaction commonly occurs in food processing, but few studies have been conducted on the influence of thermal processing on the allergenic potential of buckwheat allergen. The aim of the present study was to investigate the effects of autologous plant polysaccharides on the immunoreactivity of buckwheat Fag t 3 (11S globulin) following the Maillard reaction.
Fag t 3 and crude polysaccharides were prepared from tartary buckwheat (Fagopyrum tataricum) flour. After heating, the polysaccharides were covalently linked to Fag t 3 via a Maillard reaction, and the IgE/IgG-binding properties of Fag t 3 decreased dramatically, with significant changes also being observed in the electrophoretic mobility, secondary structure and solubility of the glycated Fag t 3. The great influence of glycation on IgE/IgG binding to Fag t 3 was correlated with a significant change in the structure and epitopes of the allergenic protein. These data indicated that conjugation of polysaccharides to Fag t 3 markedly reduced the allergen's immunoreactivity.
Glycation that occurs via the Maillard reaction during the processing of buckwheat food may be an efficient method to reduce Fag t 3 allergenicity.