Identification of IgE-binding proteins in buckwheat

Background Buckwheat (Fagopyrum esculentum) is not only common pseudo-cereal in Japan, Korea, and other East Asian countries, but also a health food and substitute for wheat flour in Western countries. Buckwheat allergy is an immunoglobulin E (IgE)-mediated hypersensitivity manifesting as severe and critical symptoms induced by ingestion or inhalation of even a small amount of the flour or food products. It is therefore important to identify buckwheat IgE-binding proteins and clarify the mechanism of buckwheat allergy for developing an accurate diagnostic procedure and safer immunotherapy.