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Table of Contents
Vol. 128, No. 3, 2002
Issue release date: July 2002
Section title: Original Paper
Int Arch Allergy Immunol 2002;128:212–219
(DOI:10.1159/000064254)

The Allergenicity of Soybean-Based Products Is Modified by Food Technologies

Franck P.a · Moneret Vautrin D.A.b · Dousset B.a · Kanny G.b · Nabet P.a · Guénard-Bilbaut L.b · Parisot L.b
aLaboratoire de Biochimie et bService de Médecine interne – Immunologie clinique et allergologie, Hôpital Central, Nancy, France

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Article / Publication Details

First-Page Preview
Abstract of Original Paper

Published online: 7/8/2002
Issue release date: July 2002

Number of Print Pages: 8
Number of Figures: 4
Number of Tables: 3

ISSN: 1018-2438 (Print)
eISSN: 1423-0097 (Online)

For additional information: http://www.karger.com/IAA

Abstract

Background: Numerous products based on soybean are available and various food technologies are applied for their production. The allergenicity of natural soybean may be modified by these treatments. Objectives: To compare the allergenicity of native soybean proteins with those of soy milk and texturized protein products. To show additional allergens. Methods: Three commercial products and two infant formulas were studied: Soybean flour, soy milk, texturized soy proteins, two infant formulas; the first containing total proteins and the second containing a soy protein hydrolysate. Sera from 9 patients allergic to soy protein were tested by immunoblotting (IB). IB inhibition was achieved by incubating sera with protein extract from soybean flour. Results: The SDS-PAGE profile of soybean flour protein and soy milk showed a difference in the proportions of the various protein fractions, with a higher concentration of 37-kD protein in flour and 33-kD protein in milk. Infant formula 1 contained proteins with a molecular weight below 28 kD. The texturized extract contained high proportions of 31- to 34- and 38-kD proteins. Immunoblotting revealed a lack of allergenicity in infant formula. Sera recognizing the 38- and 50-kD proteins in texturized soy protein also recognized the 37- and 49-kD proteins in soybean flour and in soy milk, suggesting a protein glycation by texturization processes. The 30- to 34-kD band in texturized proteins was devoid of any allergenicity. This study seems to indicate that the 30-kD allergen (Gly m Bd 30) disappears during the production of texturized soy protein. Conclusion: All technologies applied to soybean-based products induce striking variation in the protein profile and allergenicity. Texturized protein could lack the major allergen Gly m Bd 30. Further studies or texturization might generate modified technologies in order to create hypoallergenic texturized proteins.

© 2002 S. Karger AG, Basel


Article / Publication Details

First-Page Preview
Abstract of Original Paper

Published online: 7/8/2002
Issue release date: July 2002

Number of Print Pages: 8
Number of Figures: 4
Number of Tables: 3

ISSN: 1018-2438 (Print)
eISSN: 1423-0097 (Online)

For additional information: http://www.karger.com/IAA


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