Boiling and pressure cooking impact on IgE reactivity of soybean allergens

Boiling and pressure cooking impact on IgE reactivity of soybean allergens

Mostrar outras versões (1)

Background: Soybean is one of the 8 foods that causes the most significant rate of food allergies in the USA and Europe. Thermal processing may impact on the allergenic potential of certain foods. We aimed to investigate modifications of the IgE-binding properties of soybean proteins due to processing methods that have been previously found to impact on the allergenicity of legumes such as peanut. Methods: Soybean seeds were subjected to different thermal processing treatments. To evaluate their impact on the IgE-binding capacity of soybean proteins, individual sera from 25 patients sensitized to soybean were used in in vitro immunoassays. Detection of specific soybean allergens in untreated and treated samples was carried out with specific monoclonal and polyclonal antibodies. In vivo studies of skin prick testing (SPT) were also performed. Results: The IgE reactivity of soybean was resistant to boiling up to 30 min, and this treatment had a higher impact when applied for 60 min. Treatment that combined heat and pressure produced a fragmentation of proteins in both soluble and insoluble fractions that went along with a decreased capacity to bind IgE and reduced the SPT wheal size. However, allergens such as 7S globulins survived this treatment. Conclusions: Thermal-processing methods able to attenuate the capacity of soybean proteins to bind IgE may contribute to the improvement of food safety and could constitute a potential strategy for the induction of tolerance to soybean.

Na minha lista:
Detalhes bibliográficos
Principais autores: Cabanillas, B., Cuadrado Hoyos, María Carmen, Rodriguez, J., Dieguez, M. C., Crespo, J. F., Novak, N.
Formato: artículo biblioteca
Idioma:English
Publicado em: S. Karger AG 2018
Assuntos:Boiling, Legume allergy, Pressure cooking, Skin-prick testing, Soybean allergy, Thermal processing,
Acesso em linha:http://hdl.handle.net/20.500.12792/906
http://hdl.handle.net/10261/290787
Tags: Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
id dig-inia-es-10261-290787
record_format koha
spelling dig-inia-es-10261-2907872023-02-17T12:29:25Z Boiling and pressure cooking impact on IgE reactivity of soybean allergens Cabanillas, B. Cuadrado Hoyos, María Carmen Rodriguez, J. Dieguez, M. C. Crespo, J. F. Novak, N. Boiling Legume allergy Pressure cooking Skin-prick testing Soybean allergy Thermal processing Background: Soybean is one of the 8 foods that causes the most significant rate of food allergies in the USA and Europe. Thermal processing may impact on the allergenic potential of certain foods. We aimed to investigate modifications of the IgE-binding properties of soybean proteins due to processing methods that have been previously found to impact on the allergenicity of legumes such as peanut. Methods: Soybean seeds were subjected to different thermal processing treatments. To evaluate their impact on the IgE-binding capacity of soybean proteins, individual sera from 25 patients sensitized to soybean were used in in vitro immunoassays. Detection of specific soybean allergens in untreated and treated samples was carried out with specific monoclonal and polyclonal antibodies. In vivo studies of skin prick testing (SPT) were also performed. Results: The IgE reactivity of soybean was resistant to boiling up to 30 min, and this treatment had a higher impact when applied for 60 min. Treatment that combined heat and pressure produced a fragmentation of proteins in both soluble and insoluble fractions that went along with a decreased capacity to bind IgE and reduced the SPT wheal size. However, allergens such as 7S globulins survived this treatment. Conclusions: Thermal-processing methods able to attenuate the capacity of soybean proteins to bind IgE may contribute to the improvement of food safety and could constitute a potential strategy for the induction of tolerance to soybean. 2023-02-17T12:29:25Z 2023-02-17T12:29:25Z 2018 artículo International Archives of Allergy and Immunology 175(1-2): 36-43 (2018) 1018-2438 http://hdl.handle.net/20.500.12792/906 http://hdl.handle.net/10261/290787 10.1159/000485894 1423-0097 en none S. Karger AG
institution INIA ES
collection DSpace
country España
countrycode ES
component Bibliográfico
access En linea
databasecode dig-inia-es
tag biblioteca
region Europa del Sur
libraryname Biblioteca del INIA España
language English
topic Boiling
Legume allergy
Pressure cooking
Skin-prick testing
Soybean allergy
Thermal processing
Boiling
Legume allergy
Pressure cooking
Skin-prick testing
Soybean allergy
Thermal processing
spellingShingle Boiling
Legume allergy
Pressure cooking
Skin-prick testing
Soybean allergy
Thermal processing
Boiling
Legume allergy
Pressure cooking
Skin-prick testing
Soybean allergy
Thermal processing
Cabanillas, B.
Cuadrado Hoyos, María Carmen
Rodriguez, J.
Dieguez, M. C.
Crespo, J. F.
Novak, N.
Boiling and pressure cooking impact on IgE reactivity of soybean allergens
description Background: Soybean is one of the 8 foods that causes the most significant rate of food allergies in the USA and Europe. Thermal processing may impact on the allergenic potential of certain foods. We aimed to investigate modifications of the IgE-binding properties of soybean proteins due to processing methods that have been previously found to impact on the allergenicity of legumes such as peanut. Methods: Soybean seeds were subjected to different thermal processing treatments. To evaluate their impact on the IgE-binding capacity of soybean proteins, individual sera from 25 patients sensitized to soybean were used in in vitro immunoassays. Detection of specific soybean allergens in untreated and treated samples was carried out with specific monoclonal and polyclonal antibodies. In vivo studies of skin prick testing (SPT) were also performed. Results: The IgE reactivity of soybean was resistant to boiling up to 30 min, and this treatment had a higher impact when applied for 60 min. Treatment that combined heat and pressure produced a fragmentation of proteins in both soluble and insoluble fractions that went along with a decreased capacity to bind IgE and reduced the SPT wheal size. However, allergens such as 7S globulins survived this treatment. Conclusions: Thermal-processing methods able to attenuate the capacity of soybean proteins to bind IgE may contribute to the improvement of food safety and could constitute a potential strategy for the induction of tolerance to soybean.
format artículo
topic_facet Boiling
Legume allergy
Pressure cooking
Skin-prick testing
Soybean allergy
Thermal processing
author Cabanillas, B.
Cuadrado Hoyos, María Carmen
Rodriguez, J.
Dieguez, M. C.
Crespo, J. F.
Novak, N.
author_facet Cabanillas, B.
Cuadrado Hoyos, María Carmen
Rodriguez, J.
Dieguez, M. C.
Crespo, J. F.
Novak, N.
author_sort Cabanillas, B.
title Boiling and pressure cooking impact on IgE reactivity of soybean allergens
title_short Boiling and pressure cooking impact on IgE reactivity of soybean allergens
title_full Boiling and pressure cooking impact on IgE reactivity of soybean allergens
title_fullStr Boiling and pressure cooking impact on IgE reactivity of soybean allergens
title_full_unstemmed Boiling and pressure cooking impact on IgE reactivity of soybean allergens
title_sort boiling and pressure cooking impact on ige reactivity of soybean allergens
publisher S. Karger AG
publishDate 2018
url http://hdl.handle.net/20.500.12792/906
http://hdl.handle.net/10261/290787
work_keys_str_mv AT cabanillasb boilingandpressurecookingimpactonigereactivityofsoybeanallergens
AT cuadradohoyosmariacarmen boilingandpressurecookingimpactonigereactivityofsoybeanallergens
AT rodriguezj boilingandpressurecookingimpactonigereactivityofsoybeanallergens
AT dieguezmc boilingandpressurecookingimpactonigereactivityofsoybeanallergens
AT crespojf boilingandpressurecookingimpactonigereactivityofsoybeanallergens
AT novakn boilingandpressurecookingimpactonigereactivityofsoybeanallergens
_version_ 1767603134741348352

Registros relacionados