Epitope analysis of cereal antigens woth monoclonal antibodies

1.斯佩耳特小麦（Triticum spe1ta）是一种古老的小麦品种，在欧洲和美国作为一种健康食品而受到关注。以斯佩耳特小麦粉和爱马仕小麦粉为代表，对斯佩耳特小麦粉的食品化学、免疫学和烘焙品质进行了比较。主要营养元素含量差异不显著。用斯佩耳特小麦面粉做的面包比用爱马仕做的面包稍微稀一点。抗爱马仕蛋白的抗体在Western印迹上与spelt蛋白具有相似的反应性。进一步的分析是必要的，但是，我们不能发现拼写面粉的积极作用。针对爱马仕蛋白制备了七种单克隆抗体。尽管是单克隆抗体，但在Western blotting上，每个抗体都能与许多爱马仕蛋白反应，小麦面粉中的蛋白可能具有共同的表位。即使使用这些单克隆抗体进行分析，也没有检测到爱马仕和spelt蛋白之间的显著差异.制备了10种抗荞麦蛋白的单克隆抗体。其中一个被指定为No.2的反应物与分子量约为33，000的大米蛋白反应。此外，这种蛋白质也被从对大米和荞麦过敏的患者中提取的血清所识别。结果表明，2号抗体识别谷物过敏原的共同抗原表位。

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.