Purification and characterization of major inhalant allergens from soybean hulls

González, Rosa; Polo, F.; Zapatero, L.; Caravaca, Francisco; Carreira, J.

doi:10.1111/j.1365-2222.1992.tb02814.x

Cited by 78 publications

(54 citation statements)

References 16 publications

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“…One group includes works on soybean as an inhalant allergen (Bush et a/, 1988;Rodorigo et al, 1990;Gonzalez et al, 1992) and the other group study it as a dietary allergen (Sampson & McCaskill 1985;Herian et al, 1990;Ogawa et al, 1991). For people other than particular instances of workers at soybean mills and inhabitants around harbors unloading soybeans, dietary allergies induced by soybean may be more serious.…”

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confidence: 99%

Reduction of the Soybean Allergenicity by the Fermentation with Bacillus natto.

Yamanishi

Huang

Tsuji

et al. 1995

FSTI

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We investigated the effects of the fermentation with Bacillus natto on the allergenicity ascribed to the major soybean allergen, Gly m Bd 30K. Time dependent decreases in 1) reactivity for lgE antibody from a soybeansensitive patient and 2) reactivity for a monoclonal antibody were observed during fermentation, and the electrophoretic patterns of the proteins in the fermented soybean showed all the proteins were hydrolyzed to the small fragments with molecular weight below 10,000. These results suggested that the epitopes of the Gly m Bd 30K against the mouse monoclonal lgG and human serum lgE were decomposed by the digestion with the proteases of Bacillus natto during fermentation and that natto might be a hypoallergenic soybean product.

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confidence: 99%

Reduction of the Soybean Allergenicity by the Fermentation with Bacillus natto.

Yamanishi

Huang

Tsuji

et al. 1995

FSTI

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“…González et al [3]identified an allergen from stored soybean hull, Gly m 1, responsible for the asthma outbreaks that took place in Cartagena, Spain. It contains two isoallergens, Gly m 1A and Gly m 1B, with MWs of 7.5 and 7kD, respectively.…”

Section: Discussionmentioning

confidence: 99%

“…Some of these proteinic aeroallergens were identified [1, 2]and three of them, Gly m 1A, Gly m 1B and Gly m 2, were purified and their N–terminal amino acid sequence reported [3, 4, 5]. Specific IgE and IgG4 to these three allergens was demonstrated in the sera of soybean asthmatic (SA) subjects [6, 7].…”

Section: Introductionmentioning

confidence: 99%

Neoallergens in Heated Soybean Hull

Codina¹,

Oehling²,

Lockey³

1998

Int Arch Allergy Immunol

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Background: During the process of harvest, transport and storage, microbial and mold contamination can raise the temperature of soybeans to 75°C or higher. The purposes of this study were (1) to evaluate the allergenicity of fresh and stored soybean hulls and (2) to ascertain whether heat alters the allergenicity of stored soybean hulls. Methods: Allergen extracts were prepared from (1) stored soybean hulls, (2) fresh soybean hulls and (3) stored soybean hulls heated to 37°C (E1), 55°C (E2) and 80°C (E3) or kept at room temperature (E4) for 16 h. Individual serum from 68 soybean asthmatic (SA) subjects, 30 nonallergic subjects and two serum pools made from 4 SA sera and 4 sera from asthmatics not sensitive to soybean were studied. All sera and serum pools were assayed for content of specific IgE (radioallergosorbent test) and IgG4 (ELISA). The following additional studies were done for extracts E1–E4: (1) SDS–PAGE, (2) SDS–PAGE/Western blot for specific IgE and IgG4 using both serum pools, and (3) study of the effects of heat on inhibiting activity of the extracts prepared from stored soybean hulls using the pool of SA sera. Results: Test results demonstrated a reduced binding of specific IgE and IgG4 to fresh soybean hull extract compared to stored soybean hull extract, and an increased binding for heated extracts (E1–E3) compared to unheated ones (E4). Moreover, there was an increase in potency for IgE and IgG4 bindings for the heated (E1–E3) compared to unheated (E4) extract, as measured by the amount of protein to produce 50% inhibition. Several protein bands with a molecular weight (MW) higher than 20 kD were absent from the SDS–PAGE for E3 but were present in E1, E2 and E4, and a new protein band (MW 15.3 kD) appeared for E3 only. Two new protein bands, with MWs of 15.3 and 10 kD, which bind specific IgE, were present on Western blot and one of the 3 main soybean hull allergens, probably Gly m 2, disappeared in E3. IgG4 Western blot showed similar results, but only the 10 kD protein band was present. Conclusion: The results demonstrate that soybean hull allergenicity is affected by heat, and suggest that the heat generated during storage and transport of soybeans could generate 2 new allergen determinants or increases in epitope exposure as a result of conformational changes. The significance of these new IgE and IgG4 binding proteins has yet to be determined.

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“…Among these are Gly m 1a, 1b, Gly m Bd 28k, 30k, Kunitz trypsin inhibitor, 7s globulin, the α and α' subunits of beta conglycinin and others. These proteins induce allergic reactions using molecular weight of IgEbinding soy protein (Beardslee et al 2000;Gonzalez et al 1992;Helm et al 2000;Metcalfe et al 1996;Ogawa et al 2000;Ogawa et al 1991;Rihs et al 1999;Rodrigo et al 1990;Xiang et al 2008). Symptoms of these allergic reactions usually include fever, vomiting, diarrhea, respiratory problems, gastrointestinal upset and anaphylaxis, which is the most severe allergic reaction and can even cause death (Sampson 2000;Taylor and Kabourek 2003).…”

Section: Introductionmentioning

confidence: 99%

Development of Low Gly m Bd 30K (P34) Allergen Breeding Lines Using Molecular Marker in Soybean [Glycine max (L.) Merr.]

Jeong¹,

Choi²,

Lee

et al. 2013

Plant Breed. Biotech.

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This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. (P34) is the main seed allergen causing implications in soybean-sensitive patients. The objective of this research was to develop low allergenic soybean lines with molecular marker. The soybean genome assembly specifies that three copy genes of P34 exist in soybean genome. These are Glyma08g12270, which is expressed at significantly higher level over the other two, Glyma08g12280 and Glyma05g29130. Glyma08g12270 was found inactive and was not expressed in low P34 germplasm accessions. Using a co-dominant marker and a polyclonal antibody, polymorphisms and the quantity of protein produced by Glyma08g12270 were analyzed in the F2 and F3 generations obtained by crossing PI567476 and the Korean cultivar Hwanggum. The molecular marker and polyclonal antibody developed in this study could therefore be effectively used for selecting lines that express P34 at low levels. Selected lines could further be used to cross with other null allergenic soybean accessions to breed low allergenic soybean variety.

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Purification and characterization of major inhalant allergens from soybean hulls

Cited by 78 publications

References 16 publications

Reduction of the Soybean Allergenicity by the Fermentation with Bacillus natto.

Reduction of the Soybean Allergenicity by the Fermentation with Bacillus natto.

Neoallergens in Heated Soybean Hull

Development of Low Gly m Bd 30K (P34) Allergen Breeding Lines Using Molecular Marker in Soybean [Glycine max (L.) Merr.]

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