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. 2011 Oct;54(10):414-21.
doi: 10.3345/kjp.2011.54.10.414. Epub 2011 Oct 31.

Identification of major rice allergen and their clinical significance in children

You Hoon Jeon  1 , Se Jo Oh, Hyeon Jong Yang, Soo Young Lee, Bok Yang Pyun
Affiliations

Identification of major rice allergen and their clinical significance in children

You Hoon Jeon et al. Korean J Pediatr. 2011 Oct.

Abstract

Purpose: Recently, an increase in the number of patients sensitized to rice allergen with or without clinical symptoms has been reported. This study was designed to determine the major allergens in rice and their clinical significance.

Methods: Twenty-four children (15 boys and 9 girls; mean age, 16.3 months) with allergic disease, who were sensitized to rice antigen (by UniCAP) in the Pediatric Allergy Respiratory Center at Soonchunhyang University Hospital, were enrolled in this study. The allergenicity of various types of rice (raw, cooked, and heat-treated, simulated gastric fluid [SGF], and simulated intestinal fluid [SIF]) was investigated using sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and immunoglobulin E (IgE) immunoblots. The patients' medical records, including laboratory data and allergy symptoms after ingestion of rice were reviewed.

Results: Patients were sensitized to an average of 13.5 food antigens and their mean total IgE was 6,888.7 kU/L. In SDS-PAGE, more than 16 protein bands were observed in the raw rice, whereas only 14-16 kDa and 31-35 kDa protein bands were observed in cooked rice. The common SDS-PAGE protein bands observed in SGF-, SIF-, and heat-treated rice were 9, 14, and 31 kDa. In a heated-rice IgE immunoblot, protein bands of 9, 14, and 31-33 kDa were found in 27.8%, 38.9%, and 38.9% of all sera, respectively, and in 50%, 50%, and 75%, of ser a from the 4 symptomatic patients, respectively.

Conclusion: The 9-, 14-, and 31-kDa protein bands appeared to be the major allergens responsible for rice allergy symptoms.

Keywords: Child; Rice allergen; Sensitization.

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Figures

Fig. 1
Fig. 1
Sodium dodecyl sulfate-polyacrylamide gel electrophoresis of (A) raw rice, (B) cooked rice, (C) cooked unpolished rice, and (D) semi-cooked rice (Hatban). M, marker; kDa, kilodalton.
Fig. 2
Fig. 2
Sodium dodecyl sulfate-polyacrylamide gel electrophoresis of rice treated with (A) heat, (B) simulated gastric fluid (SGF), and (C) simulated intestinal fluid (SIF). M, marker; kDa, kilodalton.
Fig. 3
Fig. 3
Rice immunoglobulin E immunoblot of patient sera and control. M, marker; kDa, kilodalton.
Fig. 4
Fig. 4
Heated-rice immunoglobulin E immunoblot of patient sera and control. M, marker; kDa, kilodalton.
See this image and copyright information in PMC

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