Allergenic proteins in soybean: processing and reduction of P34 allergenicity.
Soybean ranks among the "big 8" of the most allergenic foods, and with increasing consumption of soybean products, the incidence of soy-caused allergies is expected to escalate. Soybean and its derivatives have become ubiquitous in vegetarian and many meat-based food products, and as a result, dietary avoidance has become difficult. However, soybeans can be manipulated in a variety of ways to alter their allergenicity. Several studies have focused on reducing the allergenicity of soybeans by changing the structure of the immunodominant allergen P34 using food processing, agronomic, or genetic manipulation techniques. A review of the literature pertaining to these studies is presented here.
Wilson
Shannon
S
Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 61801, USA.
Blaschek
Kristen
K
de Mejia
Elviragonzalez
E
D000485:Allergens / Q000009:adverse effects* / Q000276:immunology; D000595:Amino Acid Sequence; D052179:Antigens, Plant; D001483:Base Sequence; D018076:DNA, Complementary / Q000737:chemistry; D018744:DNA, Plant / Q000737:chemistry; D004044:Dietary Proteins / Q000009:adverse effects* / Q000276:immunology; D005512:Food Hypersensitivity; D006801:Humans; D008969:Molecular Sequence Data; D008970:Molecular Weight; D010940:Plant Proteins / Q000009:adverse effects / Q000737:chemistry / Q000235:genetics; D030262:Soybean Proteins / Q000009:adverse effects* / Q000276:immunology
D000485:Allergens; D052179:Antigens, Plant; D018076:DNA, Complementary; D018744:DNA, Plant; D004044:Dietary Proteins; D010940:Plant Proteins; D030262:Soybean Proteins; C075135:P34 protein, Glycine max