Maillard-type neoallergens present in processed soy extract may cause an allergic reaction in soy allergic patients

Abstract

Material and methods Clinically characterized soy allergic patients (n=15) with specific IgE against Gly m 5 and 6 were selected for the study. Here we show the complete data obtained for seven patients. Five chemically characterized soy protein extracts (SPE) were tested: raw SPE, SPE heated (121C) for 10 or 30 minutes with glucose and SPE heated (121C) for 10 or 30 minutes without sugar as a control. The allergenic potential of tested extract was examined using the basophil activation test (BAT) and inhibition ELISA. Maillard reaction products (MRP) were identified by western blot.

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Cite this paper

@inproceedings{Teodorowicz2015MaillardtypeNP, title={Maillard-type neoallergens present in processed soy extract may cause an allergic reaction in soy allergic patients}, author={Malgorzata Teodorowicz and Ad P. H. Jansen and M H W M Roovers and Janneke Ruinemans-Koerts and Harry J. Wichers and Huub F J Savelkoul}, year={2015} }