ALLERGENICITY OF MODIFIED AND PROCESSED FOODSTUFFS&lt;subtitle&gt;V. Soybean; Influence of Heat on Its Allergenicity; Use of Soybean Preparations as Milk Substitutes&lt;/subtitle&gt;

Ratner, Bret

doi:10.1001/archpedi.1955.02050110229008

Cited by 8 publications

(4 citation statements)

References 7 publications

(2 reference statements)

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“…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).…”

Section: Introductionmentioning

confidence: 99%

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: Introductionmentioning

confidence: 99%

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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“…However, there are few reports on the allergenicity of compo nent proteins [17]. Soybean proteins are broadly divided into two fractions, globulin and whey fractions, by acid precipitation at pH 4.5.…”

Section: Introductionmentioning

confidence: 99%

Allergenicity of Major Component Proteins of Soybean

Shibasaki

Suzuki

et al. 1980

Int Arch Allergy Immunol

139

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Allergenic activities of major component proteins of soybean 11S-, 7S- and 2S-globulins were examined by the radioallergosorbent test (RAST) and by RAST inhibition experiments with the sera from soybean-sensitive patients. The reactivity with specific IgE antibody was found in all fractions. There was considerable cross-reactivity among three fractions, and 2S-globulin had the highest allergen potency to inhibit the RAST against 11S-, 7S- and 2S-globulin. When the fractions were heat-treated at 80, 100 and 120 °C for 30 min, the RAST reactivity of 2S-globulin heated at 80 °C for 30 min was slightly enhanced, while that of others was reduced to 39–75% of that of the native globulin. IgE antibody could be produced in BALB/c mice only with one of the three fractions, i. e. 2S-globulin, and the produced IgE antibody lacked reactivity with 11S- and 7S-globulin.

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“…As the results, the multiple protein components which bound IgE antibodies were recognized by the IgE antibodies of the soybean-sensitive patients (Nos. [4][5][6][7][8][9][10][11][12][13][14][15][16][17][18][19][20]. No IgE-binding could be observed on the autoradiograms of the blank (C-1), control (C-2) and the soybean-insensitive patients (Nos.…”

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confidence: 99%

Investigation of the IgE-Binding Proteins in Soybeans by Immunoblotting with the Sera of the Soybean-Sensitive Patients with Atopic Dermatitis.

Ogawa

Bando

Tsuji

et al. 1991

Journal of Nutritional Science and Vitaminology, J Nutr Sci Vit

205

144

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SummaryThe IgE-binding proteins in soybeans were characterized by sodium dodecyl sulfate-polyacrylamide gel electrophoresis of the frac tionated soybean proteins probed with the sera of the patients with atopic dermatitis. About 20% of the patients examined were shown to have specific IgE antibodies to soybean proteins. At least 16 soybean proteins with molecular weights ranging from about 70,000 to 14,000 were rec ognized by the sera of the patients: 10 major IgE-binding components were found in the 7S-globulin fraction, and the others mainly in the 2S-globulin and whey fractions. The IgE antibodies of the patients bound most strongly and frequently to a unique protein with molecular weight of about 30,000 in the 7S-globulin fraction, which appeared to be the major allergen in soybeans and was named as Gly m Bd 30K. The proteins in the 11 1S-globulin fraction were scarcely recognized by the patients' sera and assumed to be less allergenic for the patients with atopic dermatitis.

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ALLERGENICITY OF MODIFIED AND PROCESSED FOODSTUFFS<subtitle>V. Soybean; Influence of Heat on Its Allergenicity; Use of Soybean Preparations as Milk Substitutes</subtitle>

Cited by 8 publications

References 7 publications

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

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

Allergenicity of Major Component Proteins of Soybean

Investigation of the IgE-Binding Proteins in Soybeans by Immunoblotting with the Sera of the Soybean-Sensitive Patients with Atopic Dermatitis.

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