Epitope analysis of cereal antigens woth monoclonal antibodies

1. 斯佩尔特小麦（Triticum spe1ta）是一种古老的小麦品种，作为一种健康食品在欧美备受关注。对斯佩尔特面粉与以普通小麦粉为代表的赫尔墨斯面粉的食品化学、免疫和烘焙品质进行了比较。两者主要营养成分含量无显著差异。用斯佩尔面粉做的面包比用赫尔墨斯面粉做的面包含水量略高。在Western blotting上，对hermes蛋白的抗活性与拼写蛋白相似。然而，进一步的分析是必要的，我们不能发现拼写面粉的积极作用。制备了7种针对hermes蛋白的单克隆抗体。尽管是单克隆抗体，但每个抗体在Western blotting上与许多hermes蛋白反应，可能小麦面粉中的蛋白质彼此具有共同的表位。即使使用这些单克隆抗体进行分析，也未发现hermes和spelt蛋白之间的显著差异。制备了10种针对荞麦蛋白的单克隆抗体。其中2号化合物与分子量约为3.3万的大米蛋白发生反应。此外，这种蛋白质也被从对大米和荞麦过敏的患者的血清中识别出来。这些结果表明，2号抗体识别了谷物过敏原的共同表位。

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.