Abstract
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 products. It is therefore important to identify buckwheat IgE-binding proteins and clarify the mechanism of buckwheat allergy for developing an accurate diagnostic procedure and safer immunotherapy.
Highlights
Buckwheat (Fagopyrum esculentum) is common pseudo-cereal in Japan, Korea, and other East Asian countries, and 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 products
Some spots that were homologous to vicilin-like proteins indicated the presence of newly identified vicilin-like proteins in buckwheat
Summary
Buckwheat (Fagopyrum esculentum) is common pseudo-cereal in Japan, Korea, and other East Asian countries, and 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 products. It is important to identify buckwheat IgE-binding proteins and clarify the mechanism of buckwheat allergy for developing an accurate diagnostic procedure and safer immunotherapy
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