Soy allergy in perspective

Allergy Unit, Department of Dermatology, University Hospital Zurich, Zurich, Switzerland.
Current Opinion in Allergy and Clinical Immunology (Impact Factor: 3.57). 07/2008; 8(3):270-5. DOI: 10.1097/ACI.0b013e3282ffb157
Source: PubMed


The purpose of this paper is to review and discuss studies on soy allergy.
In Central Europe soy is a clinically relevant birch pollen-related allergenic food. Crossreaction is mediated by a Bet v 1 homologous protein, Gly m 4. Additionally, birch pollen allergic patients might acquire through Bet v 1 sensitization allergies to mungbean or peanut, in which Vig r 1 and Ara h 8 are the main cross-reactive allergens. Threshold doses in soy allergic individuals range from 10 mg to 50 g of soy and are more than one order of magnitude higher than in peanut allergy. No evidence was found for increased allergenicity of genetically modified soybeans.
In Europe, both primary and pollen-related food allergy exist. The diagnosis of legume allergy in birch pollen-sensitized patients should not be excluded on a negative IgE testing to legume extracts. Bet v 1 related allergens are often underrepresented in extracts. Gly m 4 from soy and Ara h 8 from peanut are nowadays commercially available and are recommended in birch pollen allergic patients with suspicion of soy or peanut allergy, but negative extract-based diagnostic tests to screen for IgE specific to these recombinant allergens.

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    • "Soybeans (Glycine max) contain about 35% of proteins and at least 21 proteins have been shown to be IgE-reactive. Soybean allergy can occur as a result of primary sensitization, 28 but can also be related to birch pollen allergy through structural similarities between the birch pollen allergen Bet v 1 and the corresponding protein Gly m 4 in soybeans (secondary allergy) 30 (Ballmer-Weber and Vieths 2008; Mittag et al. 2004). The symptoms associated with soybean allergy are mostly mild, such as the Oral Allergy Syndrome (OAS), however, severe reactions 32 have also been described (Foucard and Yman 1999; Kleine-Tebbe et al. 2002; Mittag et al. 2004). "
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    ABSTRACT: Soybean (Glycine max) is the world's primary provider of protein and oil and is widely used in foodstuffs. However, the use of soybean in foodstuffs might pose a serious threat to allergic consumers since some proteins can cause allergic reactions. To date mostly ELISA methods are used for testing contamination of foodstuffs with soybean. In view of the complexity regarding allergen detection in foodstuffs and appropriate food product labelling, the aim of this study was to investigate the impact of the Maillard reaction on the detectability of soybean proteins using commercial ELISA kits. Accumulation of protein-bound carbonyls, modification of reactive lysine residues and severe aggregation as a result of incubation with glucose, in the presence or absence of soluble wheat proteins, were recorded. Moreover, detection of soybean proteins by means of three commercial ELISA kits was strongly altered and was highly dependent on the type of kit used.
    Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment 02/2011; 28(2):127-35. DOI:10.1080/19440049.2010.539627 · 1.80 Impact Factor
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    • "The individual profilins and members of the Bet v 1 allergen family (PR-10 proteins) listed in the table have been convincingly demonstrated to be of clinical relevance in ragweed, timothy grass, and birch pollinosis-associated food allergies [3,5,12,13] by in vivo (SPT) or in vitro (mediator release) assays [5,7,26,74-77]. A picture is now emerging in which profilins seem to be responsible for pollinosis-associated allergy to non-Rosaceae fruits (ragweed Amb a 8 and timothy grass Phl p 12). PR-10 proteins (Bet v 1) and to a minor extent profilins (Bet v 2) appear to be involved in food incompatibilities associated with birch pollinosis. "
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