Internet Symposium on Food Allergens 1(2):51-79 (1999)

Allergen Data Collection:
Soybean(Glycine max)
refer to latest update

Soybean is the most important  nutrient of the legume family and is regarded as one of the four food allergens (egg, milk, and peanut besides soybean) accounting for nearly 90% of hypersensitivity reactions in food allergic subjects with atopic dermatitis. On the other hand soybean dust represents important aeroallergens which have caused several incidents of asthma in soybean mill workers, harbour and animal feed workers, and bakers. The present data collection summarizes the results of an extensive literature search in tabular form. Detailed information about prevalence, symptoms, and allergen sources is represented. Some discrepancies between the features of in-vitro diagnostics and clinical relevance of soybean allergy are evident. However, at least a negative predictive value of 95 to 100% could be achieved in several studies. The allergenic potencies of processed foods (e.g. tofu, miso, soybean sauce, lecithin and oil), infant formulas and transgenic soybeans are reviewed. Molecular biological and allergenic properties of the major soybean allergens are described. The soybean hull proteins Gly m 1 and Gly m 2, and the Kunitz-trypsin inhibitor are involved in respiratory hypersensitivity reactions. The soybean seed proteins Gly m Bd 30K, glycinin, and beta-conglycinin are predominant ingestive allergens. Most recently soybean profilin  was described as a major soybean allergen (Gly m 3).
1 Prevalence of Soybean Allergy
2 Outgrowing of Soybean Allergy
3 Symptoms of Soybean Allergy
4 Diagnostic Features of Soybean Allergy
5 Composition of Soybean
6 Allergens of Soybean
6.1 Sensitization to Soybean Allergens
6.2 Soybean Hydrophobic Protein (Gly m 1)
6.3 Soybean Hull Protein (Gly m 2)
6.4 Soybean Profilin (Gly m 3)
6.5 Soybean Vacuolar Protein (Gly m Bd 30K)
6.6 Glycinin
6.7 beta-Conglycinin
6.8 Kunitz-trypsin Inhibitor
7 Isolation & Preparation
8 Cross-Reactivities
9 Stability of Soybean Allergens
10 Allergen Sources
11 Soybean Protein in Infant Feed
12 Allergenicity of Genetically Modified Soybeans
13 References

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