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<p>Food allergies result from sensitization to protein molecules in specific plant or animal sources. As rice is a global staple, evaluating its IgE reactivity is essential to identify potential allergens that trigger allergic reactions. IgE-mediated food allergies require careful management to prevent severe, potentially life-threatening symptoms. This study aimed to profile and compare the immunoreactivity of allergenic proteins in raw and cooked rice from three Malaysian varieties: MR219, MR269, and PadiU Putra. Skin Prick Tests (SPT) were conducted on 146 atopic patients, with serum samples from rice-sensitized individuals analyzed using ImmunoCAP. Proteomics, IgE-immunoblotting, and mass spectrometry were employed to compare protein extracts and identify IgE-reactive proteins. Results from 2D-immunoblotting revealed that raw MR269 and PadiU Putra had the highest IgE-binding protein spots (36 spots), exceeding MR219. Cooked MR269 showed the greatest reduction in IgE-binding spots (67%), compared to MR219 (45%) and PadiU Putra (46%). MALDI-TOF/TOF identified 17 IgE-reactive proteins, including cupincin, 63&#xa0;kDa globulin-like protein, and Granule-bound starch synthase 1. Notably, analysis revealed that protein spot 32 was identified as a 63&#xa0;kDa globulin-like protein (21% sequence coverage), corresponding to the Ory s GLP63 allergen. These findings highlight the allergenic potential of different rice varieties and the impact of genetic variation on protein composition, providing valuable insights for future studies on rice allergens and their implications for allergic responses in individuals with atopy.</p>

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Comparative immunoproteomic profiling of Malaysian rice varieties (MR219, MR269, and PadiU Putra) and their clinical reactivity in rice-allergic patients

  • 期刊论文

  • 发表日期：

    2026年7月25日

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  • Nurain Nadiah Mohd Jaafar,
  • Jameel R. Al-Obaidi,
  • Nabilah Abd Rahim,
  • Atiqah Farah Zakaria,
  • Intan Hakimah Ismail,
  • Nuzul Noorahya Jambari

摘要

Food allergies result from sensitization to protein molecules in specific plant or animal sources. As rice is a global staple, evaluating its IgE reactivity is essential to identify potential allergens that trigger allergic reactions. IgE-mediated food allergies require careful management to prevent severe, potentially life-threatening symptoms. This study aimed to profile and compare the immunoreactivity of allergenic proteins in raw and cooked rice from three Malaysian varieties: MR219, MR269, and PadiU Putra. Skin Prick Tests (SPT) were conducted on 146 atopic patients, with serum samples from rice-sensitized individuals analyzed using ImmunoCAP. Proteomics, IgE-immunoblotting, and mass spectrometry were employed to compare protein extracts and identify IgE-reactive proteins. Results from 2D-immunoblotting revealed that raw MR269 and PadiU Putra had the highest IgE-binding protein spots (36 spots), exceeding MR219. Cooked MR269 showed the greatest reduction in IgE-binding spots (67%), compared to MR219 (45%) and PadiU Putra (46%). MALDI-TOF/TOF identified 17 IgE-reactive proteins, including cupincin, 63 kDa globulin-like protein, and Granule-bound starch synthase 1. Notably, analysis revealed that protein spot 32 was identified as a 63 kDa globulin-like protein (21% sequence coverage), corresponding to the Ory s GLP63 allergen. These findings highlight the allergenic potential of different rice varieties and the impact of genetic variation on protein composition, providing valuable insights for future studies on rice allergens and their implications for allergic responses in individuals with atopy.