title: Cross-reactivity between the soybean protein p34 and bovine caseins.
abstract: OBJECTIVE
  Soy-based formulas are widely used as dairy substitutes to treat milk allergy patients. However, reactions to soy have been reported in a small proportion of patients with IgE-mediated milk allergies. The aim of this work was to explore whether P34, a mayor soybean allergen, is involved in this cross-reactivity.
  
  
  METHODS
  In vitro recognition of P34 was evaluated by immunoblotting, competitive ELISA and basophil activation tests (BAT) using sera from allergic patients. In vivo cross-reactivity was examined using an IgE-mediated milk allergy mouse model.
  
  
  RESULTS
  P34 was recognized by IgE antibodies from the sera of milk allergic patients, casein-specific monoclonal antibodies, and sera from milk-allergic mice. Spleen cells from sensitized mice incubated with milk, soy or P34 secreted IL-5 and IL-13, while IFN-γ remained unchanged. In addition, the cutaneous test was positive with cow's milk proteins (CMP) and P34 in the milk allergy mouse model. Moreover, milk-sensitized mice developed immediate symptoms following sublingual exposure to P34.
  
  
  CONCLUSIONS
  Our results demonstrate that P34 shares epitopes with bovine casein, which is responsible for inducing hypersensitivity symptoms in milk allergic mice. This is the first report of the in vivo cross-allergenicity of P34.
authors.affiliation: Centro de Investigación y Desarrollo en Criotecnología de Alimentos, Facultad de Ciencias Exactas, Universidad Nacional de La Plata, UNLP - CONICET, La Plata, Argentina. ; Instituto de Estudios Inmunológicos y Fisiopatológicos, Facultad de Ciencias Exactas, Universidad Nacional de La Plata, UNLP - CONICET, La Plata, Argentina.
authors.forename: Angela María
authors.identifier: 0000-0002-3407-9904
authors.initials: AM
authors.lastname: Candreva
authors.affiliation: Instituto de Estudios Inmunológicos y Fisiopatológicos, Facultad de Ciencias Exactas, Universidad Nacional de La Plata, UNLP - CONICET, La Plata, Argentina.
authors.forename: Paola Lorena
authors.initials: PL
authors.lastname: Smaldini
authors.affiliation: Centro de Investigación y Desarrollo en Criotecnología de Alimentos, Facultad de Ciencias Exactas, Universidad Nacional de La Plata, UNLP - CONICET, La Plata, Argentina. ; Instituto de Estudios Inmunológicos y Fisiopatológicos, Facultad de Ciencias Exactas, Universidad Nacional de La Plata, UNLP - CONICET, La Plata, Argentina.
authors.forename: Renata
authors.initials: R
authors.lastname: Curciarello
authors.affiliation: Laboratorio de Nanomateriales. Centro de Investigación y Desarrollo en Fermentaciones Industriales, Facultad de Ciencias Exactas, Universidad Nacional de La Plata, UNLP - CONICET, La Plata, Argentina.
authors.forename: Ana
authors.initials: A
authors.lastname: Cauerhff
authors.affiliation: Instituto de Estudios Inmunológicos y Fisiopatológicos, Facultad de Ciencias Exactas, Universidad Nacional de La Plata, UNLP - CONICET, La Plata, Argentina.
authors.forename: Carlos Alberto
authors.initials: CA
authors.lastname: Fossati
authors.affiliation: Centro de Investigación y Desarrollo en Criotecnología de Alimentos, Facultad de Ciencias Exactas, Universidad Nacional de La Plata, UNLP - CONICET, La Plata, Argentina. ; Instituto de Estudios Inmunológicos y Fisiopatológicos, Facultad de Ciencias Exactas, Universidad Nacional de La Plata, UNLP - CONICET, La Plata, Argentina.
authors.forename: Guillermo Horacio
authors.initials: GH
authors.lastname: Docena
authors.affiliation: Centro de Investigación y Desarrollo en Criotecnología de Alimentos, Facultad de Ciencias Exactas, Universidad Nacional de La Plata, UNLP - CONICET, La Plata, Argentina.
authors.forename: Silvana
authors.identifier: 0000-0002-7072-0076
authors.initials: S
authors.lastname: Petruccelli
keywords: Food allergy; P34 protein; cross-reactivity; milk; soybeans