Screening and Selection of Hypoallergenic Buckwheat Species

Abstract

Both common buckwheat (Fagopyrum esculentum) flour and meal cause an allergy in sensitive patients, and if unnoticed, it can be fatal. It has become a potential occupational hazard for some mill workers. The development of hypoallergenic buckwheat would be more efficient if natural mutants for allergenic protein are detected. A screening and selection method was developed using SDS-PAGE coupled with PCR techniques. SDS-PAGE analysis of 14 different species of buckwheat revealed that F. lineare and F. urophyllum lack the 22-kDa major allergenic protein. PCR-based screening with specific primers for sequences encoding the allergenic protein was also effective in distinguishing the allergen-deficient species.

Extraction, purification and characterization of globulin from common buckwheat (Fagopyrum esculentum Moench) seeds

“…Recently, several genomic clones corresponding to 13S buckwheat globulin have been characterized. The acidic and basic polypeptides were found to contain 293 and 191 amino acids, respectively, and the calculated M w of 13S buckwheat globulin was 342,258 Da (Fujino, Funatsuki, Inada, Shimono, & Kikuta, 2001;Nair & Adachi, 2002;Nair, Ohmoto, Woo, & Adachi, 1999;Samardzic, Milisavljevic, & Brkljacic, 2004).…”

PCR Method for Detecting Trace Amounts of Buckwheat (Fagopyrumspp.) in Food

“…11,12) Besides, it has been reported that some allergenic proteins of cultivated buckwheat might be distributed among the Fagopyrum spp. 13,14) Thus, the risk of raising the buckwheat allergy due to allergens derived from wild buckwheat may be relatively high. A method to detect the presence of all the Fagopyrum spp.…”

Application of InDel markers based on the chloroplast genome sequences for authentication and traceability of tartary and common buckwheat

“…Although most of them are quantitative methods which are laborious and time consuming, protein-based methods and PCR-based detection methods are also available (Hirao et al 2005;Jeon et al 2007;Yamakawa et al 2008;Yoon et al 2010). However, it is hard to evaluate whether these methods can detect the variation among the two buckwheat species as most of the proteins found in common and Tartary buckwheat are similar (Nair & Adachi 2002). Hence, a method to detect two cultivated buckwheat species is required for the authentication of buckwheat products.…”