Allergenic Reactivity of Various Soybean Products as Determined by RAST Inhibition

ANNE M. HERIAN, STEVE L. TAYLOR, ROBERT K. BUSH

Research output: Contribution to journalArticle

55 Scopus citations

Abstract

Allergenic reactivity of soybean products (sprouts‐Sp, tempeh‐T, tofu‐To, miso‐M, mold hydrolyzed soy sauce‐MHS, acid‐hydrolyzed soy sauce‐AHS and hydrolyzed vegetable protein‐HVP) was determined using RAST inhibition. All products inhibited binding of serum IgE from a pool of soy‐allergic adults to raw soybean extract bound to microcrystalline cellulose, showing competitive inhibition with increasing protein. M.T. To and MHS showed competitive inhibition only at much higher protein concentrations, suggesting fermentation may alter or desyroy allergenic epitopes. Selectle destruction of ep‐itopes was seen for MHS. To. and nossiblv M and T where inhibition curve slopes were not identical to intact material. Probably protein(s) with antigens common to raw soybean survived during processing of HVP and germination of sprouts. Based on RAST inhibition, these products are potentially hazardous to soybean‐allergic individuals.

Original languageEnglish (US)
Pages (from-to)385-388
Number of pages4
JournalJournal of food science
Volume58
Issue number2
DOIs
StatePublished - Mar 1993

Keywords

  • allergenicity
  • antibodies
  • antigens
  • soybean

ASJC Scopus subject areas

  • Food Science

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