Allergenicity of Major Component Proteins of Soybean

Shibasaki, Masanao; Suzuki, Shigeyoshi; S, Tajima; Nemoto, Hirobumi; Kuroume, Takayoshi

doi:10.1159/000232472

Cited by 139 publications

(71 citation statements)

References 12 publications

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“…This is in contrast with data reported by Shibasaki et al (1980) showing that 2S-globulin inhibitor could inhibit 90% of the RAST against 2S, 7S and 11S globulins, suggesting that 2S-globulin is the most potent allergen of the soybean globulins. On the other hand, Ogawa et al (1991) suggested that the 7S fraction is a main allergenic soy protein fraction.…”

Section: Discussioncontrasting

confidence: 99%

“…In our study with the 2S, 7S and 11S soy protein fractions we used 50 μg of protein for the initial immunization of mice followed by 5 mg booster of each soy protein fraction for the PCA test. These differences of experimental protocols could lead to the different results found in our experiments when compared with those of Shibasaki et al (1980).In conclusion, our study indicated that the 7S soy protein fraction is allergenic and immunogenic in mice which can be helpful for those interested in the field of allergic reactions to soy-derived foodstuffs. …”

mentioning

confidence: 67%

“…It has been suggested that the 2S and 7S soy protein fractions are allergenic (Shibasaki et al, 1980;Ogawa et al, 1991). With the purpose to contribute to the elucidation of soy allergenicity this study evaluated: i) the capacity of the 2S, 7S and 11S soy protein fractions to induce the production of IgM and IgG antibodies in mice; ii) the induction of the IgE type antibodies by 2S, 7S and 11S soy protein fractions in mice using the PCA test; iii) the production of IgG1 specific antibody against 7S protein fraction in mice.…”

Section: Introductionmentioning

confidence: 99%

“…Subsequently, soy protein formulae have been widely used to feed infants to ensure not only survival but also a normal life for many children who were affected by the wide spectrum of clinical manifestations of cow milk protein allergy (Kay et al, 1960;Juto et al, 1978;Naidoo et al, 1981;Steichen, Tsang, 1987;Businco, Cantani, 1990). Surprisingly, a variety of adverse reactions have been reported involving soy proteins (Cook, 1960;Sampson, 1991), including allergenicity of soybean protein fractions (Ratner, 1955;Shibasaki et al, 1980;Burks et al, 1988;Codina et al, 2003). The prevalence of a concomitant intolerance to soy in the allergy to cow milk is between 0% and 63% with high levels in the enterocolitis/enteropathy syndromes not associated with IgE (Van Sickle et al, 1985;Bock, Atkins, 1990;Ragno et al, 1993;Burks et al, 1994;Harikul et al, 1995).…”

mentioning

confidence: 99%

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Immunogenicity and allergenicity of 2S, 7S and 11S soy protein fractions

Bittencourt

Soares²,

Pires³

et al. 2007

Rev. Bras. Cienc. Farm.

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It is known that in a part of the population, mainly among children, some are hypersensitive to soybean protein, although it is not yet completely elucidated which protein fraction is more immunogenic/ allergenic. The objective of the study was to compare the immunogenicity and allergenicity of the soy protein fractions. The 2S (conglycinin), 7S (β conglycinin) and 11S (glycinin) fractions were isolated from soy protein by affinity chromatography. These purified soy protein fractions were used as antigens for immunizing BALB/c mice to evaluate their immunogenicity by following the appearance of specific IgM and IgG antibodies in blood serum by ELISA. The allergenicity of these soy protein fractions was evaluated by the following approaches: i) the production of IgE antibodies against 2S, 7S and 11S soy protein fractions by BALBc mice in the anaphylactic cutaneous passive test (PCA), and ii) the production of IgG1 specific antibodies against the 7S fraction in BALB/c mice. The 7S and 11S fractions induced the formation of IgM and IgG antibodies. The PCA test showed that only the 7S fraction was allergenic leading to the production of IgE antibodies. Another evidence that reinforces the allergenicity of the 7S soy protein fraction is the presence of IgG1 specific antibodies reactive to this protein fraction in immunized mice. Our study shows that the 7S soy protein fraction is important to elicit allergic reactions in mice and may contribute to elucidate the allergenicity of soy-derived products. INTRODUCTIONAllergic reactions to foods result from heightened immunologic responses to glycoprotein components present in the foods and constitute a frequent health complaint (Metcalfe, 1991;Shah, Walker, 2002). Children and adults who develop such reactions are said to have a food hypersensitivity or food allergy that are terms proposed to define a reaction to food exposure causing objectively reproducible symptoms or signs at a dose A. L. Bittencourt, M. F. M. Soares, R. R. Pires, C. S. Honmoto, M. K. Tanaka, C. M. A. Jacob, D. S. P. Abdalla 598 tolerated by normal subjects (Crespo et al., 2004). The prevalence of food allergy in children appears to be increasing for reasons that are still poorly understood. It has been estimated that approximately 6% of young children and about 2% of the general population have food allergy, with the majority experiencing gastrointestinal symptoms (Sampson, 2003).A number of factors can affect the development of food allergy. One is the amount of a particular food that is ingested, which is influenced by diet and culture of a country. This can have a significant effect on the prevalence of a specific food allergy in that region. Examples of this are codfish allergy in Norway, rice and soy allergy in Japan, and peanut allergy in the U.S. Other factors involved in food allergies are the gut permeability, that has been considered to be a major factor in food allergy sensitization, and the food processing that can substantially modify food allergen content. Most food allergens are stable ...

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Section: Discussioncontrasting

confidence: 99%

mentioning

confidence: 67%

Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 99%

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Immunogenicity and allergenicity of 2S, 7S and 11S soy protein fractions

Bittencourt

Soares²,

Pires³

et al. 2007

Rev. Bras. Cienc. Farm.

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“…Sequence homology has been reported between these allergens and the thiol proteinase family [17], and with the 49 Detection and identification of a soy protein component that cross-reacts with caseins from cow's milk allergen Der p1. The 11S fraction, or glycinin, has also been characterized as a major soybean allergen involved in food hypersensitivity reactions [13,18]. Our investigation aimed to analyse a possible in vitro crossreactivity between CM and soybean proteins.…”

Section: Introductionmentioning

confidence: 99%

Detection and identification of a soy protein component that cross-reacts with caseins from cow's milk

Rozenfeld

Docena

Añón

et al. 2002

Clinical and Experimental Immunology

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Food allergy is becoming a medical, economical and social problem. Soybean, together with milk, peanuts and eggs, are the major allergenic foods. This pathology affects the infant population, when the gut barrier is immature and the immune system is still refining its ability to tolerate food proteins. In our country, cow's milk allergy (CMA) constitutes the main food allergy in infancy, but soy allergy has become exacerbated because of the increased utilization of soy-based formulas as cow's milk (CM) substitutes and the inclusion of soy-proteins in many processed foods. Once a food allergy is diagnosed, the only proven therapy is the strict elimination of the offending allergens from the diet. Available substitutes for CM include milks from different mammalian animals, soy-based formulas, hydrolysed cow's milk proteins (CMP) and amino acid-based formulas. Furthermore, there is evidence that soy proteins may trigger allergic reactions in CMA patients, as assessed by a double-blind placebo controlled food challenge (DBPCFC) [1].Milk contains more than 50 proteins and the major ones are implicated in a number of immunologically mediated reactions [2]. Caseins and b-lactoglobulin (b-Lg) have been described as the main antigenic and allergenic components for human beings [3,4], although immunoglobulins, a-lactalbumin (a-La), and bovine serum albumin (BSA) were also found to be reactive with different isotypes of human antibodies [5,6]. Several immunoreactive epitopes have been identified in caseins [7,. Most of the epitopes present in the casein molecules are sequential since the high number of proline and hydrophobic residues (45%) in these proteins determine an undefined secondary and tertiary structure [10]. Besides, caseins tend to aggregate as a result of hydrophobic interactions to give quaternary structures [11], and this may create conformational epitopes buried in the hydrophobic interior of the micelle [7]. These epitopes are only exposed and accessible to the immune system after denaturation of the complex by digestion.A number of soy proteins that bind antibodies, especially IgE, have been identified [12,13]. The main fractions of storage globulins from seed proteins are the complexes 7S or b-conglycinin, and 11S or glycinin. The 7S complex is generally a trimer with MW 150-200 kD, whereas 11S is a hexamer with MW 300-400 kD [14]. In the 7S fraction, or b-conglycinin, several IgE-binding proteins have been identified and some of them have been purified and characterized: Gly m Bd 28K, Gly m Bd 30K, Gly m Bd 60K [15,16]. Sequence homology has been reported between these allergens and the thiol proteinase family SUMMARYSoy-based formulas are the most employed cow's milk substitutes in the treatment of cow's milk allergy in our country. Since adverse reactions have been reported in allergic patients as a consequence of exposure to soy proteins, we have investigated the possible cross-reactivity between components from soybean and cow's milk. A cow's milk specific polyclonal antiserum and casein specific m...

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