Environmental Effects on Allergen Levels in Commercially Grown Non-Genetically Modified Soybeans: Assessing Variation Across North America

Abstract

Soybean (Glycine max) is a hugely valuable soft commodity that generates tens of billions of dollars annually. This value is due in part to the balanced composition of the seed which is roughly 1:2:2 oil, starch, and protein by weight. In turn, the seeds have many uses with various derivatives appearing broadly in processed food products. As is true with many edible seeds, soybeans contain proteins that are anti-nutritional factors and allergens. Soybean, along with milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, and wheat, elicit a majority of food allergy reactions in the United States. Soybean seed composition can be affected by breeding, and environmental conditions (e.g., temperature, moisture, insect/pathogen load, and/or soil nutrient levels). The objective of this study was to evaluate the influence of genotype and environment on allergen and anti-nutritional proteins in soybean. To address genetic and environmental effects, four varieties of non-GM soybeans were grown in six geographically distinct regions of North America (Georgia, Iowa, Kansas, Nebraska, Ontario, and Pennsylvania). Absolute quantification of proteins by mass spectrometry can be achieved with a technique called multiple reaction monitoring (MRM), during which signals from an endogenous protein are compared to those from a synthetic heavy-labeled internal standard. Using MRM, eight allergens were absolutely quantified for each variety in each environment. Statistical analyses show that for most allergens, the effects of environment far outweigh the differences between varieties brought about by breeding.

Targeted proteomics: Current status and future perspectives for quantification of food allergens

“…A high heterogeneity in the distribution and quantification of plant allergens among different cultivars has been reported in many seeds, fruits and vegetables [1,5, 21–24]. For instance, to address the environmental effects and geographical distributions on soybean allergens, a study of four varieties of non-GM soybeans grown in six distinct regions of North America found that some allergen levels were significantly increased among the varieties in response to geographical distribution [1].…”

“…For instance, to address the environmental effects and geographical distributions on soybean allergens, a study of four varieties of non-GM soybeans grown in six distinct regions of North America found that some allergen levels were significantly increased among the varieties in response to geographical distribution [1]. Similarly, gene expression analysis of 15 apple varieties in response to three different environmental stresses showed shadowing, elevation, and storage significantly affected the transcription of the allergen-encoding genes [21].…”

“…Food allergies are rapidly increasing worldwide in the last decades. The cause of this increase is believed to stem from the diversification of foods/food-compositions, diversification of food sources, environmental, varietal, cultural practices and pre or post management of foods [1–6]. It has been estimated, worldwide that around two and four billion people live primarily on a meat- and plant-based diet, respectively [7].…”

“…Recent advances in nano-LC system coupled with mass spectrometry, the database for many food species will lead to the identification and analysis of many novel allergens which are essentially uncharacterized as allergens but may contains very similar amino acid sequences and/or have similar domain identical with the known allergens proteins from various foods in a precise way [1, 4,–6, 15]. The importance and challenges of food allergen profiling has been recently reviewed by Ciardiello, et al [17].…”

Detection of Allergen Markers in Food: Analytical Methods

“…To improve the detection of soybean in processed food, Cucu et al [217] used MALDI-TOF/MS and MS/MS to identify tryptic peptide markers: 401 Val-Arg 410 from G1 glycinin (Gly m 6) and the 518 Gln-Arg 528 from the α chain of β-conglycinin (Gly m 5) as stable markers. Soybean genotype and environmental influences on allergen and anti-nutritional proteins fl in soybean were evaluated in four varieties of non-genetically engineered soybeans grown in six geographically distinct regions [218,219]. Absolute quantitation of eight soybean allergens by MRM using an isotopically labeled synthetic peptide standard demonstrated the effects of environff ff ment to be greater than breeding condition for most soy allergens.…”