Immunochemical characterization of Glycine max L. Merr. var Raiden, as a possible hypoallergenic substitute for cow's milk‐allergic patients

Abstract

This work shows that although Raiden has fewer cross-reactive components than conventional soybean, it still has a residual cross-reactive component: the alpha-subunit beta-conglycinin. This reactivity might make this genotype unsuitable to treat CMA and also explains adverse reactions to soybean in CMA infants.

In vivo Evidence of Cross-Reactivity between Cow’s Milk and Soybean Proteins in a Mouse Model of Food Allergy

“…The presence of common epitopes between CMP and SP has been studied in vitro using human IgE, monoclonal antibodies and rabbit antisera [23,24]. Results shown here may constitute the experimental basis to be able to understand the intolerance developed in CMA patients, only sensitized to CMP, who are treated with soy-based formulae.…”

“…X86970) was obtained as described by Curciarello et al [24]. Briefly, it was amplified from a cDNA library, fused to a 6-histidine tag at the N terminus and inserted into the plasmid pET28a (Novagen, USA) to obtain pETA4A5B3.…”

“…The experimental design is shown in figure 1. Cow’s milk and SP extracts were obtained as previously described [24]. Blood samples were collected from the retro-orbital venous plexus during the sensitization phase, and sera were stored at –20°C until used.…”

“…Our group has previously described an in vitro cross-reactivity between bovine caseins and soybean globulins. So far, we have identified the 11S soybean globulin G4 (subunit A 5 A 4 B 3 ) and the α-subunit of the β-conglycinin 7S globulin as cross-reactive allergenswith bovine caseins [23,24]. The aim of this work was to develop a mouse model of food allergy to study in vivo the cross-reactivity between cow’s milk and soybean proteins.…”

Análise comparativa de mapas protéicos de amostras de soja convencionais e tolerantes ao herbicida glifosato visando à inocuidade alimentar

“…Por meio desses estudos a identificação de genes associados com características desejáveis específicas pode proporcionar maiores oportunidades na melhoria da produção de alimentos. Tal conhecimento também permite a identificação e remoção de características indesejáveis como as responsáveis pela alergia na soja (CURCIARELLO et al, 2008;WILSON;BLASCHEK;MEIJA, 2005), ou a redução na produção de enzimas como a poligalacturonase responsável pelo amolecimento das frutas (ROLLER;HARLANDER, 1998 …”