The most common symptom of buckwheat allergy was asthmatic attack and less common were nasal symptoms, eye symptoms, urticaria, and gastrointestinal symptoms. The pathomechanism of this allergy is type I, IgE-mediated immediate type reaction. Three cases showed respiratory discomforts after exposure to buckwheat and revealed positive reactions to buckwheat in the skin prick test. We report typical three cases of buckwheat allergy.
Fagopyrum* ; Hypersensitivity* ; Skin ; Urticaria

No abstract available.
Child* ; Fagopyrum* ; Humans ; Hypersensitivity*

OBJECTIVETo establish a method for isolation of the total RNA from Fagopyrum cymosum callus.

METHODThe improved method combining that of CTAB extraction with the LiCl precipitation was used to isolate the total RNA from the four F. cymosum callus. The quality of the RNA was detected by UV spectrophotometric analysis, 0.8% non-denaturing agarose gel electrophoresis and RNA reverse transcription.

RESULTThe bands of 28S and 18S could be seen clearly by agarose gel electrophoresis, and the value of A260/A280 was between 1.9 and 2.0. The cDNA which was reverse-transcribed by the total RNA showed a wide length rage of 500 bp-5 kb.

CONCLUSIONThe RNA extracted by this method meets the requirement of reverse transcription-polymerase chain reaction (RT-PCR), construction of cDNA libraries, et al. This improved method can be used to isolate the total RNA from F. cymosum callus with the advantage of simpleness, efficiency and low cost.

Buckwheat has been reported as a food allergen that can induce urticaria, angioedema and anaphylaxis. Moreover, it can cause occupational asthma and acute exacerbation in patients with asthma. Here, we present a case of an asthmatic patient with bronchial constriction due to buckwheat, who was treated for bronchial asthma and atopic dermatitis.
Anaphylaxis ; Angioedema ; Asthma ; Asthma, Occupational ; Bronchoconstriction ; Dermatitis, Atopic ; Fagopyrum ; Food Hypersensitivity ; Humans ; Hypersensitivity ; Urticaria

PURPOSE: This study was aimed to investigate the relationship between the allergen components and moderate-to-severe allergic reactions in patients with buckwheat allergy. METHODS: Fifteen patients with a history of buckwheat ingestion and a buckwheat specific IgE level> or =0.35 kU/L were enrolled. They were divided into 2 groups according to clinical severity scores, with 0-1 being asymptomatic-to-mild and 2-4 being moderate-to-severe symptoms. Immunoblotting was performed to investigate IgE reactivity toward buckwheat allergens and to measure intensity of each component by using a reflective densitometer. RESULTS: The proportions of positive band to the 16 kDa (62.5% vs 0%, P=0.026) and 40-50 kDa (87.5% vs 28.6%, P=0.041) buckwheat allergens in the grade 2-4 group were higher than those in grade 0-1 group. The level of buckwheat specific IgE of grade 2-4 group was higher than that of grade 0-1 group (41.3 kU/L vs 5.5 kU/L, P=0.037). The median optical densities (ODs) of IgE antibody binding to 40-50 kDa protein were higher in the grade 2-4 group, compared with those in the grade 0-1 group (130% OD vs 60.8% OD, P=0.037). CONCLUSIONS: The 40-50 kDa protein is implicated as an important allergen to predict moderate-to-severe clinical symptoms in Korean children with buckwheat allergy.
Allergens ; Child ; Eating ; Fagopyrum* ; Food Hypersensitivity ; Humans ; Hypersensitivity* ; Immunoblotting ; Immunoglobulin E

Rice is a popular food all over the world. Rice is regarded as hypoallergenic and rice hypersensitivity is not common. We experienced a case of multiple food allergy including cow's milk, egg white, buckwheat, soybean and rice. The 8 month-old boy presenting with atopic dermatitis developed recurrent wheezing later. Laboratory findings showed a high serum level of total IgE (561 kU/L), and high levels of specific IgE to rice (11.0 kU/L), egg white (13.0 kU/L), cow's milk (5.73 kU/L), buckwheat (5.45 kU/L), and soybean (25.5 kU/L) using the immune-CAP system. Foods causing allergic reaction were absolutely eliminated and substituted with hypoallergic formula milk. Thereafter, his skin lesions began to improve, and 5 months later, he was tolerable to eat rice. However, he developed recurrent wheezing at the age of 23 months. At now 4 years, he is regularly followed up without any symptoms of food allegy.
Dermatitis, Atopic ; Egg White ; Fagopyrum ; Food Hypersensitivity ; Hypersensitivity ; Immunoglobulin E ; Milk ; Respiratory Sounds ; Skin ; Soybeans

PURPOSE: Buckwheat is one of the most common food allegen in Korea and frequently elicit severe allergic reactions. However, up to now, only few reports on buckwheat allergens have been reproted. The purpose of this study was to isolate mRNA for the production of recombinant buckwheat allergens. METHODS: After the isolation of mRNA from ripening buckwheat seeds, in vitro translation was performed. The proteim patters of in vitro traslate products were identified using SDS-PAGE. RESULTS: A260/A260 ratio total RNA was 1.9 and mRNA was 2.0. In vitro translate products showed towered molecular buckwheat proteins such as 1, 3, and 14kD, while other high molecular weight protein of buckwheat seed were not shown in SDS-PAGE. CONCLUSION: mRNA of buckwheat was purified only from ripening seeds. The composition of mRNA was different according to the ripening periods. It is believed that this finding can give a clue to the basic research of buckwheat allergen.
Allergens ; Electrophoresis, Polyacrylamide Gel ; Fagopyrum* ; Hypersensitivity ; Korea ; Molecular Weight ; RNA ; RNA, Messenger

PURPOSE: Buckwheat flour (BF) is known as a potent food allergen. Its sensitization usually occurs by ingestion, but also by inhalation due to occupational or domestic exposure. We underwent this study to identify an effect of buckwheat chaff stuffed pillow (BCP) exposure on sensitization to BF and clinical BF allergy in asthmatic children. METHOD: We obtained detailed history of BCP exposure in 36 asthmatic children (aged 0.7-14.2 years). We also performed RIA for specific IgE, BCP-elimination-provocation test. All subjects were divided into 3 groups, Group I (continuous BCP exposurers, n=13), Group II (previous exposurers, n=11), and Group III (non-exposurers to BCP, n=12) and all subjects had no history of ingestion of BF containing foods. RESULTS: In the 13 Group I cases, the durations of BCP exposure were 1-6 years, and 8 of them were users of BCP themselves, 5 were indirect exposurers by family members' BCP. The positive rates of BF specific IgE were 92.3, 36.4% and 8.3% in the Group I, II and III, respectively (Chi-square test, P<0.05). While the positive rates of house dust mites specific IgE were not significantly different among three groups. Twelve out of 13 Group I cases sensitized to BF, and 9 of those 12 were not sensitized to house dust mites. Eight out of 13 Group I cases were positive in BCP elimination-provocation test, during 6-24 month follow-up periods, 7 of them were managed effectively by BCP elimination only. CONCLUSION: Taken together, a small amount of BF attached to BCP can induce BF sensitization and BCP can be a major cause of childhood nocturnal asthma.
Asthma ; Child* ; Eating ; Fagopyrum* ; Flour ; Follow-Up Studies ; Humans ; Hypersensitivity ; Immunoglobulin E ; Inhalation ; Pyroglyphidae

PURPOSE: Buckwheat is one of the most common allergen in food allergy, the pathomechanism is IgE-mediated, type I immune reaction. Antigenicity of Buckwheat is extremely strong, and hypersensitivity symptoms included asthmatic attacks, urticaria eruption, gastrointestinal disorders even anaphylactic shock. The purpose of this study is to evaluate diagnostic significance of allergy skin test and allergy history and analyze clinical features of buckwheat allergy confirmed by oral provocation test. METHODS: We carried out the retrospective study on 55 patients who had been performed oral buckwheat provocation test at Yonsei university children's allergic clinic. RESULTS: 1) 40 out of 55 cases(72.7%) showed positive buckwheat oral provocation test. 2) The most common clinical finding after oral provocation test was urticaria. 60% showed severe allergic reactions such as asthma attack or anaphylactic shock. 3) The rate which past history and positive skin test corresponded to oral provocation test was very high(86.1%). CONCLUSIONS: The most valuable diagnosis of food allergy is oral provocation test. However, predictive value of allergy skin test and past history was very high in buckwheat allergy. Our study suggest that the troblesome oral provocation test may be not needed in all cases of suspicious buckwheat allergy patients.
Anaphylaxis ; Asthma ; Diagnosis ; Fagopyrum* ; Food Hypersensitivity ; Humans ; Hypersensitivity ; Retrospective Studies ; Skin Tests ; Urticaria

The purpose of this study was to evaluate changes in the microbiological safety of food ingredients supplied to elementary school food services during processing. For this purpose, fifteen food ingredients and twelve factories were chosen in the provinces of Daegu and Gyeongbuk. Total plate counts and coliform counts were reduced in the ingredients after washing, but they increased after packing. After packing, the following levels of total plate counts and coliforms were detected, respectively: peeled bellflower roots (1.2~3.6x10(6), 3.1~4.6x10(5) CFU/g), blanched vegetables (5.6x10(3)~2.0x10(5), <5~1.5x10(4) CFU/g), soybean curd ( <5~5.4x10(3), <5~2.2x10(3) CFU/g), buckwheat starch jelly ( <5, <5 CFU/g), soybean sprouts (1.2x10(6)~1.8x10(7), 2.4x10(5)~4.3x10(6) CFU/g), mackerel (2.2x10(2), 1.3x10(2) CFU/g), chicken (3.8x10(4), 6.7x10(2) CFU/g), pork (6.7x10(2), <5 CFU/g), and beef (9.4x10(2)~5.2x10(4), <5~2.1x10(3) CFU/g). Generally, the microbiological safety of the food ingredients was better during the processing stage than during the other stages, with the exception of packing. Staphylococcus aureus, E. coli, and Bacillus cereus were detected in small amounts on the peeled bellflower roots, chicken, and pork, respectively. These results indicate that peeled bellflower roots, chicken, and pork need to be sanitized at the washing stage and cross contamination must be prevented at the packing stage.
Bacillus cereus ; Chickens ; Codonopsis ; Fagopyrum ; Food Services ; Humans ; Perciformes ; Soybeans ; Staphylococcus aureus ; Starch ; Vegetables