Internet Symposium on Food Allergens 3(Suppl.2): 1-17 (2001)

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Allergen Data Collection - Update:
Rice (Oryza sativa)
Authors in alphabetical order [contact information]
BESLER (Hamburg, Germany)
TANABE (Hiroshima, Japan)
URISU (Nagoya, Japan)


Rice is a cereal grain belonging to the family of Gramineae. Cereals such as wheat, barley, rye, oats, maize, and rice are reported to elicit allergic reactions. Rice is the main and most important food taken every day in Eastern Asia. The prevalence of IgE- mediated rice allergy is about 10% in atopic subjects in Japan. The frequency of rice allergic reactions is much lower in Europe and the USA. Rice allergy is more prominent in adults than in children. Symptoms frequently associated with rice allergy are atopic dermatitis, eczema, and asthma. Anaphylactic reactions have been reported in severe cases.
A multigene family of 14-16 kDa proteins presents the major allergens from rice seeds/grain, which show significant homology to the alpha- amylase / trypsin inhibitor family from wheat and barley. Other rice seed/grain allergens have been identified as a 33-kDa major allergen and a 60-kDa minor allergen. Most recently IgE binding cross-reactivity of rice proteins to a lipid-transfer protein from maize has been demonstrated, indicating the presence of this plant-pan allergen in rice. In addition to ingestive allergens rice presents an important aero- allergen (Ory s 1) belonging to the grass pollen group I allergens.
In order to produce hypoallergenic rice several approaches have been undertaken. Less allergenic rice was obtained after different treatments with, for example proteases, alkali and/or hyperpressure. Several products proved to be effective for the diet of rice allergic individuals with atopic dermatitis. Furthermore transgenic rice seeds with reduced expression level of the major 14-16 kDa allergens have been investigated.
An overview of prevalence data, symptoms, diagnostic and therapeutic features of rice allergy as well as molecular biological and allergenic properties of rice allergens is given in tabular form.
  Prevalence of Rice Allergy
Symptoms of Rice Allergy
Diagnostic Features of Rice Allergy
Therapy of Rice Allergy
Composition of Rice
Allergens of Rice
    6.1 Sensitization to Rice Allergens
    6.2 14-16 kDa Rice Allergens
    6.3 Major Pollen Allergen (Grass Group I)
Isolation & Preparation
Stability of Rice Allergens
Allergen Sources
Hypoallergenic Rice

The reference lists of the Allergen Data Collections are based mainly on searches on Medline and FSTA (Food Science & Technology Abstracts) databases up to the related dates of publication. The scientific rigor of the studies listed is variable and not subject to critique or evaluation by the authors or the editor of the Allergen Data Collections. The reader should be aware of considerable problems in comparing data from different studies (eg. patient cohorts, diagnostic performances, possible flaws in allergen preparations and methodologies for allergen characterization) and is encouraged to review the original publications.
The information provided by the Internet Symposium on Food Allergens is for educational, communication and information purposes only and is not intended to replace or constitute medical advice or treatments. Neither the authors nor the editorial board of the Internet Symposium on Food Allergens is/are responsible for any use which might be made of the information.

copyright © 2001 by matthias besler -  ONLINE PUBLISHER