Rice Allergenic Proteins, 14–16 kDa Albumin and α-Globulin, Remain Insoluble in Rice Grains Recovered from Rice Miso (Rice-Containing Fermented Soybean Paste)

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The rice grains (RG) and rice seed proteins remaining in rice miso were investigated with a view point to the potential allergenicity of rice miso. RG ranging from 36 to 180 mg dry weight per g dry miso were separated from several samples of commercially available rice miso. Scanning electron microscopy of the recovered RG indicated that starch granules disappeared almost completely while protein bodies remained intact in RG. Most of the major seed proteins were extracted from RG by heating with 1% SDS/2% 2-mercaptoethanol and detected by SDS–polyacrylamide gel electrophoresis. Major rice allergenic proteins, 14–16 kDa albumin (Alb14–16) and α-globulin (α-Glb) were also detected by immunoblotting using the specific antisera, and their contents were estimated to be 1.7 to 9.0 and 1 to 7 mg protein per g dry RG respectively. However, the major rice proteins, including glutelin and prolamin, in RG were insoluble in salt, alcohol, and urea solutions, but soluble in 6 M guanidine hydrochloride (Gu–HCl). By immunoblotting and ELISA, no Alb14–16 and only a slight amount of α-Glb were detected even in the 6 M Gu–HCl fraction, indicating that these major allergenic proteins are denatured and are present in an insoluble form in rice miso.