AN OVERVIEW OF RICE ALLERGENS AND ITS IMMUNOREACTIVITY Bayu Bakti Angga Santoso1*,Muhammad Novrizal Abdi Sahid1, Ika Puspita Sari1, Uripto Trisno Santoso2,
1Magister Program in Pharmaceutical Sciences, Faculty of Pharmacy, Universitas Gadjah Mada, Jl. Sekip Utara, Sleman, Yogyakarta 55281, INDONESIA
2Department of Chemistry, Faculty of Mathematics and Natural Sciences, University of Lambung Mangkurat, Jl. Jend. A. Yani Km 36 Banjarbaru, South Kalimantan INDONESIA
*Corresponding author, tel/: +6285842533320, email: angga.santoso[at]yahoo.com
Abstract
Rice (Oryza sativa L.) is produced and consumed in large quantity by more than half of the world population. Despite wide consumption, rice is commonly regarded as hypoallergenic, and recommended as diet substitute for some cereal sensitive patients. Several clinical cases on rice allergy that triggered either by contacting with raw rice, inhaling of rice powders or vapors, or by ingesting of rice have been reported. Rice grain contains proteins accounting for 8% of the dried endosperms generally consist of 5-10% alcohol soluble proteins (prolamines), 4-10% salt-soluble proteins (globulin and albumin), and 80-90% alkali-soluble proteins (glutelin). Understanding the exact properties of rice allergenic proteins offers novel approaches toward the making of rice-based food products safe for human consumption. Knowledge about immunoreactivity to rice allergens was also essential for the development of efficient immunotherapeutic strategies. The present review focuses on the characteristics of the allergenic components in rice and their reactivity with immune system.
