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).
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