IN-VITRO ELECTROCHEMICAL DETECTION OF WHEAT ALLERGEN USING RAT BASOPHILIC LEUKEMIA (RBL-1) CELLS

We have investigated an electrochemical method of detecting foods that cause an allergic reaction. Rat basophilic leukaemia (RBL-1) cells we re sensitized with serum from a rat that was allergic to wheat. A samp le containing the protein fraction of a food was added to the cells an d incubated. The cells were immobilized on a membrane filter and attac hed to a basal-plane pyrolytic graphite electrode. When a potential wa s applied in the range 0-1.0 V relative to a saturated calomel electro de, an anodic peak current appeared at around 0.33 V. This peak curren t, attributed to serotonin, increased with time, and the maximum curre nt (0.5 mu A) was obtained 20-25 min of incubation. The response of th e RBL-1 cells was specific to the protein fraction of wheat. The peak current increased linearly with increasing protein concentration in th e range of 0.01-0.5 mu g ml(-1). These results suggest that the concen tration of the protein bringing about the allergic reaction can be det ermined by cyclic voltammetry within 25 min. This method is more sensi tive than the conventional skin tests.