Open AccessMaillard‐type neoallergens present in processed soy extract may cause an allergic reaction in soy allergic patients
Author(s) -
Teodorowicz Malgorzata,
Jansen A. P. H.,
Roovers M. H. W. M.,
RuinemansKoerts J.,
Wichers H. J.,
Savelkoul H. F. J.
Publication year - 2015
Publication title -
clinical and translational allergy
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.979
H-Index - 37
ISSN - 2045-7022
DOI - 10.1186/2045-7022-5-s3-p21
Subject(s) - maillard reaction , basophil activation , soy protein , allergen , food science , sugar , medicine , allergic reaction , food allergens , allergy , immunoglobulin e , soy milk , western blot , chemistry , immunology , biochemistry , basophil , antibody , gene
Material and methods Clinically characterized soy allergic patients (n=15) with specific IgE against Gly m 5 and 6 were selected for the study. Here we show the complete data obtained for seven patients. Five chemically characterized soy protein extracts (SPE) were tested: raw SPE, SPE heated (121C) for 10 or 30 minutes with glucose and SPE heated (121C) for 10 or 30 minutes without sugar as a control. The allergenic potential of tested extract was examined using the basophil activation test (BAT) and inhibition ELISA. Maillard reaction products (MRP) were identified by western blot.