Wheat can cause severe IgE-mediated systematic reactions, but knowledge on relevant wheat allergens at the molecular level is scanty. The aim of the present study was to achieve a more detailed and comprehensive characterization of the wheat allergens involved in food allergy to wheat using proteomic strategies, referred to as "allergenomics". Whole flour proteins were separated by two-dimensional gel electrophoresis with isoelectric focusing and lithium dodecyl sulfate-polyacrylamide gel electrophoresis. Then, IgE-binding proteins were detected by immunoblotting with sera of patients with a food allergy to wheat. After tryptic digestion, the peptides of IgE-binding proteins were analyzed by matrix-assisted laser desorption ionization tandem time-of-flight mass spectrometry. In this study, we identified four previously reported wheat allergens or their sequentially homologous proteins [serpin, alpha-amylase inhibitor, gamma-gliadin, and low molecular weight (LMW) glutenin] by a database search. As a result of the high resolution of two-dimensional gel electrophoresis, nine subunits of LMW glutenins were identified as the most predominant IgE-binding antigens. The two-dimensional allergen map can be beneficial in many ways. It could be used, for example, for precise diagnosis of wheat-allergic patients and assessment of wheat allergens in food. Additionally, we compared allergenomics to conventional biochemical methods and evaluated the usefulness of a proteomic strategy for identifying putative allergens to wheat allergy.

The effect of R. oligosporus on structural and functional properties of fermented soybean was studied. After 24 hours of fermentation, the amount of total free amino acids formed greatly increased in soybean (1.20 g/100 g soybean). The pH of the fermented soybean was neutral during the growth of the mold. The amount of ␥-amino butyric acid (GABA) gradually increased during fermentation of the soybean (21.4 mg/100 g soybean per 24 hours). The proteins (albumin, globulin, alkaline soluble) were rapidly degraded to amino acids and low-molecularweight peptides. Instrumental texture of fermented soybean (48 hours) had higher weakness (7.14 N), modulus of elasticity (1.02 × 10 9 Pa) and surrender value (8.17 × 10 6 Pa); these values were significantly different (P < 0.05) compared with 24 and 72 hours fermentation. Cell structure of fermented soybean was proportionally disorganized during the course of fermentation. The cell walls, cytoplasm, and vacuoles could not be distinctly identified. R. oligosporus produced enzymes which hydrolyzed protein, lipid, and starch, providing growth substrates and playing a role in its metabolism. Metabolism of mold was attributed to soybean cell disorganization, and the ratio of mature mold became higher, which was indicated by dark color.

The main objective of this research was to identify quantitative trait loci associated with rice qualities to provide reliable information for marker-assisted selection and development of new varieties. In total, 120 doubled haploid (DH) lines developed by another culture from the F 1 hybrid of a cross between "Cheongcheong", a Tongil variety, and "Nagdong", a japonica variety, were used. A microsatellite linkage map of 222 markers spanned 2082.4 centimorgans (cM) and covered 12 rice chromosomes with an average interval of 9.4cM between markers. Eight quantitative trait loci (QTLs) were associated with rice quality, consisting of two QTLs on chromosomes 1 and 9 for amylose content; three QTLs on chromosomes 8, 9, and 10 for protein content; and three QTLs on chromosomes 2, 3, and 6 for lipid content. PCR expression levels measured using the SSR markers RM23914 for proteins and RM6266 for lipids, and RM586 showed a higher degree of amplification. The present study should be useful for improving the nutritional quality of rice by means of marker-assisted selection.