Abstract:The soybean is widely used in food industry due to its nutritional and functional qualities, but some studies have pointed it as a potent food allergen, especially in children. The concentration of IgG, IgG1 and IgE immunoglobulins in mice supplemented orally with common and transgenic soy was analysed. Mice were divided into two groups (6 animals each): lyophilized conventional soy (LCS) and lyophilized transgenic soy (LTS). Both received 100 μg of extracts for 10 consecutive days. Animals before immunization… Show more
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