The dual effect of thermal processing on the allergenicity of buckwheat 13S globulin

Buckwheat 13S globulin is a major allergenic protein that harbors Fag e 1, the principal immunoglobulin E (IgE)-reactive component responsible for buckwheat allergy. However, the effects of different thermal processing methods - boiling, frying, roasting, and glucose stewing - on the structural stability and allergenic potential of 13S globulin remain unclear, limiting the development of low-allergenic buckwheat products. This study investigated how these thermal treatments affect the structural properties and allergenicity of 13S globulin.

After 13S globulin was purified from untreated and processed buckwheat, conformational changes were analyzed by circular dichroism and ultraviolet (UV) spectroscopy. Immunoglobulin E binding capacity was evaluated by enzyme-linked immunosorbent assay (ELISA) using sera from buckwheat-sensitized individuals, and allergic responses were assessed in a BALB/c mouse model. The results showed that boiling, glucose stewing, and frying significantly reduced IgE reactivity and allergic responses, with frying exhibiting the strongest mitigation effect. In contrast, roasting unexpectedly increased IgE binding and allergic sensitization.

These results demonstrate that thermal processing differentially modulates the allergenicity of 13S globulin: frying emerged as an effective strategy for allergen reduction, whereas roasting may increase allergenic risk. This work provides mechanistic insights and practical guidance for selecting appropriate thermal processes to mitigate allergenic hazards in buckwheat-based food production. © 2026 Society of Chemical Industry.