title: Determination of the IgE-binding activity of soy lecithin and refined and non-refined soybean oils.
abstract: In the present study refined and non-refined soybean oils as well as soy lecithins were investigated for residual allergenicity and compared with extracts from native soybeans. By means of immunoblotting and EAST inhibition experiments no IgE-binding activity was detectable in refined soybean oils, which is probably due to thermal treatment during the refining. The investigated non-refined oils and soy lecithins showed a residual IgE-binding activity. In addition in the lecithin extracts a new IgE-binding structure with a molecular mass of approximately 16 kDa was detectable.
authors: Institute of Biochemistry and Food Chemistry, University of Hamburg, Germany. fc62038@public.uni-hamburg.de
authors: A
authors: A
authors: Paschke
authors: K
authors: K
authors: Zunker
authors: M
authors: M
authors: Wigotzki
authors: H
authors: H
authors: Steinhart
mesh_terms: D015153:Blotting, Western; D004591:Electrophoresis, Polyacrylamide Gel; D007124:Immunoenzyme Techniques / Q000379:methods; D007073:Immunoglobulin E / Q000378:metabolism*; D010713:Phosphatidylcholines / Q000378:metabolism*; D011485:Protein Binding; D013024:Soybean Oil / Q000378:metabolism*; D013025:Glycine max / Q000737:chemistry*
chemical_list: D010713:Phosphatidylcholines; D007073:Immunoglobulin E; D013024:Soybean Oil