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Allergenic Reactivity of Various Soybean Products as Determined by RAST Inhibition
Author(s) -
HERIAN ANNE M.,
TAYLOR STEVE L.,
BUSH ROBERT K.
Publication year - 1993
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1993.tb04281.x
Subject(s) - chemistry , food science , hydrolysis , fermentation , soy protein , epitope , biochemistry , antigen , biology , genetics
Allergenic reactivity of soybean products (sprouts‐Sp, tempeh‐T, tofu‐To, miso‐M, mold hydrolyzed soy sauce‐MHS, acid‐hydrolyzed soy sauce‐AHS and hydrolyzed vegetable protein‐HVP) was determined using RAST inhibition. All products inhibited binding of serum IgE from a pool of soy‐allergic adults to raw soybean extract bound to microcrystalline cellulose, showing competitive inhibition with increasing protein. M.T. To and MHS showed competitive inhibition only at much higher protein concentrations, suggesting fermentation may alter or desyroy allergenic epitopes. Selectle destruction of ep‐itopes was seen for MHS. To. and nossiblv M and T where inhibition curve slopes were not identical to intact material. Probably protein(s) with antigens common to raw soybean survived during processing of HVP and germination of sprouts. Based on RAST inhibition, these products are potentially hazardous to soybean‐allergic individuals.