Maillard-type neoallergens present in processed soy extract may cause an allergic reaction in soy allergic patients
| Autor: | Ad Jansen, Janneke Ruinemans-Koerts, Malgorzata Teodorowicz, Huub F. J. Savelkoul, Harry J. Wichers, M H W M Roovers |
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| Jazyk: | angličtina |
| Rok vydání: | 2015 |
| Předmět: |
2. Zero hunger
Pulmonary and Respiratory Medicine Allergy Allergic reaction biology medicine.diagnostic_test business.industry Immunology Immunoglobulin E medicine.disease 3. Good health Maillard reaction symbols.namesake Basophil activation Western blot Poster Presentation biology.protein symbols medicine Immunology and Allergy Food science Sugar business Soy protein |
| Zdroj: | Clinical and Translational Allergy |
| ISSN: | 2045-7022 |
| Popis: | Material and methods Clinically characterized soy allergic patients (n=15) with specific IgE against Gly m 5 and 6 were selected for the study. Here we show the complete data obtained for seven patients. Five chemically characterized soy protein extracts (SPE) were tested: raw SPE, SPE heated (121C) for 10 or 30 minutes with glucose and SPE heated (121C) for 10 or 30 minutes without sugar as a control. The allergenic potential of tested extract was examined using the basophil activation test (BAT) and inhibition ELISA. Maillard reaction products (MRP) were identified by western blot. |
| Databáze: | OpenAIRE |
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