{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,25]],"date-time":"2026-09-25T17:20:13Z","timestamp":1790356813567,"version":"4.1.0"},"reference-count":35,"publisher":"Wiley","issue":"10","license":[{"start":{"date-parts":[[2026,4,17]],"date-time":"2026-04-17T00:00:00Z","timestamp":1776384000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,4,17]],"date-time":"2026-04-17T00:00:00Z","timestamp":1776384000000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100009558","name":"University Natural Science Research Project of Anhui Province","doi-asserted-by":"publisher","award":["2023AH050730"],"award-info":[{"award-number":["2023AH050730"]}],"id":[{"id":"10.13039\/501100009558","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2026,8,15]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>BACKGROUND<\/jats:title>\n                    <jats:p>Buckwheat 13S globulin is a major allergenic protein that harbors Fag e 1, the principal immunoglobulin E (IgE)\u2010reactive component responsible for buckwheat allergy. However, the effects of different thermal processing methods \u2013 boiling, frying, roasting, and glucose stewing \u2013 on the structural stability and allergenic potential of 13S globulin remain unclear, limiting the development of low\u2010allergenic buckwheat products. This study investigated how these thermal treatments affect the structural properties and allergenicity of 13S globulin.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>RESULTS<\/jats:title>\n                    <jats:p>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\u2010linked immunosorbent assay (ELISA) using sera from buckwheat\u2010sensitized 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.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>CONCLUSION<\/jats:title>\n                    <jats:p>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\u2010based food production. \u00a9 2026 Society of Chemical Industry.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/jsfa.70658","type":"journal-article","created":{"date-parts":[[2026,4,18]],"date-time":"2026-04-18T06:50:11Z","timestamp":1776495011000},"page":"6075-6084","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["The dual effect of thermal processing on the allergenicity of buckwheat\n                    <scp>13S<\/scp>\n                    globulin"],"prefix":"10.1002","volume":"106","author":[{"given":"Lulu","family":"Cheng","sequence":"first","affiliation":[{"name":"College of Integrated Chinese and Western Medicine\/College of Life Science Anhui University of Chinese Medicine  Hefei China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kun","family":"Wang","sequence":"additional","affiliation":[{"name":"College of Integrated Chinese and Western Medicine\/College of Life Science Anhui University of Chinese Medicine  Hefei China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yiting","family":"Zhao","sequence":"additional","affiliation":[{"name":"College of Integrated Chinese and Western Medicine\/College of Life Science Anhui University of Chinese Medicine  Hefei China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yao","family":"Xu","sequence":"additional","affiliation":[{"name":"College of Integrated Chinese and Western Medicine\/College of Life Science Anhui University of Chinese Medicine  Hefei China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yuqing","family":"Zhang","sequence":"additional","affiliation":[{"name":"College of Integrated Chinese and Western Medicine\/College of Life Science Anhui University of Chinese Medicine  Hefei China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kangjing","family":"Qu","sequence":"additional","affiliation":[{"name":"College of Integrated Chinese and Western Medicine\/College of Life Science Anhui University of Chinese Medicine  Hefei China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Qiwen","family":"Liu","sequence":"additional","affiliation":[{"name":"College of Integrated Chinese and Western Medicine\/College of Life Science Anhui University of Chinese Medicine  Hefei China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yangshuhan","family":"Xu","sequence":"additional","affiliation":[{"name":"Anhui Provincial Engineering Research Center for Green Coatings High\u2010performance Additives Hefei University  Hefei China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kelong","family":"Ma","sequence":"additional","affiliation":[{"name":"College of Integrated Chinese and Western Medicine\/College of Life Science Anhui University of Chinese Medicine  Hefei China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Tengchuan","family":"Jin","sequence":"additional","affiliation":[{"name":"Laboratory of Structural Immunology, Division of Life Sciences and Medicine School of Basic Medicine Sciences, University of Science and Technology of China  Hefei China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0004-5758-3814","authenticated-orcid":false,"given":"Feng","family":"Chen","sequence":"additional","affiliation":[{"name":"College of Integrated Chinese and Western Medicine\/College of Life Science Anhui University of Chinese Medicine  Hefei China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,4,17]]},"reference":[{"key":"e_1_2_11_2_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408398.2023.2249112"},{"key":"e_1_2_11_3_1","doi-asserted-by":"publisher","DOI":"10.1111\/1541-4337.70081"},{"key":"e_1_2_11_4_1","doi-asserted-by":"publisher","DOI":"10.3390\/plants14142200"},{"key":"e_1_2_11_5_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408398.2021.1952161"},{"key":"e_1_2_11_6_1","doi-asserted-by":"publisher","DOI":"10.2500\/aap.2006.27.2879"},{"key":"e_1_2_11_7_1","doi-asserted-by":"publisher","DOI":"10.1034\/j.1398-9995.2000.00763.x"},{"key":"e_1_2_11_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jplph.2004.01.010"},{"key":"e_1_2_11_9_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00403-011-1142-z"},{"key":"e_1_2_11_10_1","doi-asserted-by":"publisher","DOI":"10.4168\/aair.2017.9.5.417"},{"key":"e_1_2_11_11_1","doi-asserted-by":"publisher","DOI":"10.1111\/cea.13068"},{"key":"e_1_2_11_12_1","doi-asserted-by":"publisher","DOI":"10.1111\/1750-3841.17118"},{"key":"e_1_2_11_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ultsonch.2021.105607"},{"key":"e_1_2_11_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2024.139433"},{"key":"e_1_2_11_15_1","doi-asserted-by":"publisher","DOI":"10.1371\/journal.pone.0157849"},{"key":"e_1_2_11_16_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jafc.3c09912"},{"key":"e_1_2_11_17_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408398.2023.2248510"},{"key":"e_1_2_11_18_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2020.128953"},{"key":"e_1_2_11_19_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11882-024-01166-6"},{"key":"e_1_2_11_20_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1398-9995.2010.02469.x"},{"key":"e_1_2_11_21_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2016.06.032"},{"key":"e_1_2_11_22_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jafc.1c01537"},{"key":"e_1_2_11_23_1","first-page":"56","article-title":"Immediate hypersensitive reactions to buckwheat ingestion and cross allergenicity between buckwheat and rice antigens in subjects with high\u2010levels of IgE antibodies to buckwheat","volume":"75","author":"Yamada K","year":"1995","journal-title":"Ann Allergy Asthma Immunol"},{"key":"e_1_2_11_24_1","doi-asserted-by":"publisher","DOI":"10.1271\/bbb.120063"},{"key":"e_1_2_11_25_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2021.129064"},{"key":"e_1_2_11_26_1","first-page":"56","article-title":"Cross\u2010reactivity between buckwheat and quinoa in a patient with eosinophilic esophagitis caused by wheat","volume":"24","author":"Lopez DE","year":"2014","journal-title":"J Investig Allergol Clin Immunol"},{"key":"e_1_2_11_27_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1398-9995.1998.tb04094.x"},{"key":"e_1_2_11_28_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.reval.2013.12.002"},{"key":"e_1_2_11_29_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.anai.2015.09.008"},{"key":"e_1_2_11_30_1","doi-asserted-by":"publisher","DOI":"10.1159\/000321916"},{"key":"e_1_2_11_31_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2015.09.041"},{"key":"e_1_2_11_32_1","doi-asserted-by":"publisher","DOI":"10.1111\/1541-4337.12987"},{"key":"e_1_2_11_33_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2024.139736"},{"key":"e_1_2_11_34_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2023.112842"},{"key":"e_1_2_11_35_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.13476"},{"key":"e_1_2_11_36_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf050091p"}],"container-title":["Journal of the Science of Food and Agriculture"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/scijournals.onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/jsfa.70658","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/scijournals.onlinelibrary.wiley.com\/doi\/full-xml\/10.1002\/jsfa.70658","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/scijournals.onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/jsfa.70658","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,6,11]],"date-time":"2026-06-11T19:14:22Z","timestamp":1781205262000},"score":1,"resource":{"primary":{"URL":"https:\/\/scijournals.onlinelibrary.wiley.com\/doi\/10.1002\/jsfa.70658"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,4,17]]},"references-count":35,"journal-issue":{"issue":"10","published-print":{"date-parts":[[2026,8,15]]}},"alternative-id":["10.1002\/jsfa.70658"],"URL":"https:\/\/doi.org\/10.1002\/jsfa.70658","archive":["Portico"],"relation":{},"ISSN":["0022-5142","1097-0010"],"issn-type":[{"value":"0022-5142","type":"print"},{"value":"1097-0010","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,4,17]]},"assertion":[{"value":"2026-01-08","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2026-03-27","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2026-04-17","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}]}}