Reduction of in vitro allergenicity of buckwheat Fag e 1 through the Maillard-type glycosylation with polysaccharides

A major allergenic protein of buckwheat, Fag e 1 prepared from common buckwheat (Fagopyrum esculentum), was covalently linked with food-grade polysaccharides, arabinogalactan or xyloglucan through the controlled dry-heating at 60 °C under 65% relative humidity. The introduction of polysaccharide chain onto the molecular surface of Fag e 1 reduced the allergenicity of Fag e 1. The results revealed that the Maillard-type glycosylation of Fag e 1 with polysaccharides brought about a drastic reduction of the reactivity against human sera of buckwheat-allergy subjects, using immuno dot-blotting, QCM analysis and ELISA. In addition, the glycosylation of Fag e 1 yielded a great improvement of its surface functionality. Solubility of Fag e 1 at the neutral pH was substantially increased up to 13.5 times and 9.6 times by the conjugation with arabinogalactan and xyloglucan, respectively. Emulsifying properties of Fag e 1 were also improved by the glycosylation, of which both emulsifying activity and emulsion stability were more than 6 times higher than those of the native protein.