title: Sensitization with 7S globulins from peanut, hazelnut, soy or pea induces IgE with different biological activities which are modified by soy tolerance.
abstract: BACKGROUND
  It is not known why some foods sensitizing via the gastrointestinal tract are prevalent allergenic foods and others are not. Eating habits, processing, and the food matrix have been suggested to influence the allergenicity of a given food. Factors related to protein structure, such as stability to digestion, have also been suggested. 7S globulins from peanut, hazelnut, soy, and pea were studied to determine whether related proteins would induce a similar sensitization when removed from their 'normal' matrix.
  
  
  METHODS
  Brown Norway rats (soy tolerant or nontolerant) were immunized i.p. 3 times with 100 μg purified peanut, hazelnut, soy, or pea 7S without adjuvant. Sera were analyzed for specific antibodies by different ELISAs (IgG1, IgG2a, and IgE), inhibition ELISA, and rat basophilic leukemia cell assay.
  
  
  RESULTS
  The 4 related 7S globulins induced a response with an almost identical level of specific antibodies, but peanut 7S induced IgE of higher avidity than hazelnut and pea 7S which, again, had a higher avidity than IgE induced by soy 7S. Soy tolerance reduced the functionality of IgE without influencing antibody titers.
  
  
  CONCLUSIONS
  Although the 4 7S globulins are structurally related allergens, they induce antibodies with different antigen-binding characteristics. Peanut 7S induces IgE of a higher avidity than hazelnut and pea 7S which, again, has a higher avidity than IgE induced by soy 7S. We also show that soy tolerance influences the function of antibodies to peanut 7S. These findings may help explain how antibodies of different clinical significances can develop in different individuals sensitized to the same allergen.
authors.affiliation: National Food Institute, Technical University of Denmark, Søborg, Denmark. skro@food.dtu.dk
authors.forename: Stine
authors.initials: S
authors.lastname: Kroghsbo
authors.forename: Katrine L
authors.initials: KL
authors.lastname: Bøgh
authors.forename: Neil M
authors.initials: NM
authors.lastname: Rigby
authors.forename: E N Clare
authors.initials: EN
authors.lastname: Mills
authors.forename: Adrian
authors.initials: A
authors.lastname: Rogers
authors.forename: Charlotte B
authors.initials: CB
authors.lastname: Madsen
mesh_terms: D000818:Animals; D052179:Antigens, Plant / Q000276:immunology*; D010367:Arachis / Q000276:immunology*; D031211:Corylus / Q000276:immunology*; D005260:Female; D005512:Food Hypersensitivity / Q000097:blood / Q000276:immunology*; D005916:Globulins / Q000276:immunology*; D007108:Immune Tolerance; D007073:Immunoglobulin E / Q000097:blood / Q000276:immunology*; D007074:Immunoglobulin G / Q000097:blood / Q000276:immunology; D008297:Male; D018532:Pisum sativum / Q000276:immunology*; D014674:Plant Proteins, Dietary / Q000276:immunology*; D051381:Rats; D055314:Seed Storage Proteins / Q000276:immunology*; D030262:Soybean Proteins / Q000276:immunology*; D013025:Glycine max / Q000276:immunology*
chemical_list: D052179:Antigens, Plant; D005916:Globulins; D007074:Immunoglobulin G; D014674:Plant Proteins, Dietary; D055314:Seed Storage Proteins; D030262:Soybean Proteins; C013894:beta-conglycinin protein, Glycine max; D007073:Immunoglobulin E