Epitope analysis of cereal antigens woth monoclonal antibodies

1.斯佩尔特(Triticum Spe1ta)是一种古老的小麦品种，在欧美国家作为一种保健食品而备受关注。对Spelt面粉和以Hermes面粉为代表的普通小麦粉的食品化学、免疫学和烘焙品质进行了比较。它们之间的主要营养成分含量没有显著差异。斯佩尔特面粉做的面包比爱马仕做的面包稍微淡一些。抗Hermes蛋白的抗体与蛋白质印迹中的Spelt蛋白具有类似的反应性。进一步的分析是必要的，然而，我们不能发现斯佩尔特繁荣的积极用处。制备了7株抗Hermes蛋白的单抗。Western blotting显示，尽管存在多个单抗，但每个抗体都能与多个Hermes蛋白发生反应，说明小麦面粉中的蛋白质可能具有共同的表位。即使在使用这些单抗的分析中，也没有检测到Hermes和Spelt蛋白之间的显著差异。制备了10株抗荞麦蛋白的单抗。其中一种被指定为2号，与一种分子量约为3.3万的大米蛋白发生反应。此外，从对大米和荞麦过敏的患者中提取的血清也识别这种蛋白质。这些结果表明，2号抗体识别谷类过敏原的共同表位。

1. Spelt (Triticum spe1ta) is an ancient species of wheat, which has been drawn attention as a healthy food in Europe and the United States. The food chemical, immunological and baking qualities of spelt flour were compared with those of hermes flour as representative of common wheat flour. There was no significant difference in their contents of major nutrients between them. The bread made of spelt flour was slightly more watery than that of hermes. The antis era against hermes proteins gave a similar reactivity to spelt proteins on Western blotting. Further analyses are necessary, however, we could not find positive usefulness for spelt flour.2. Seven monoclonal antibodies were made against hermes proteins. In spite of monoclonal antibodies, each antibody reacted with many hermes proteins on Western blotting, It is possible that proteins in wheat flour have common epitopes each other. Significant difference between hermes and spelt proteins was not detected even on the analyses using these mono clonal antibodies.3. Ten monoclonal antibodies were made against buckwheat proteins. One of them designated as No.2 reacted with a rice protein with a molecular weight of about 33,000. Moreover, this protein was recognized also by sera drawn from patients with allergy against rice and buckwheat. These results suggested that No.2 antibody recognize a common epitope for cereal allergens.