Unique Allergens	Subjects / Methods	References
Soybean / Peanut  46 and 21 kDa allergens from soybean did not cross-react with peanut allergens;  46, 29, 25, 19, 17, 14, and 5 kDa allergens from peanut did not cross-react with soybean allergens	2 patients allergic to peanut and soy  3 patients allergic to peanut  a) removal of cross-reacting antibodies from serum by soy- and peanut-affinity chromatography, respectively  b) detection of unique IgE-binding proteins in SDS-PAGE immunoblot	Eigenmann et al. 1996

 

9 Stability of Soybean Allergens
 

Treatment	Effects	References
Soybean hull  (a) fresh, (b) stored, (c) stored and heated for 16 h	IgE- and IgG4-binding:  stored > fresh extracts  heated > untreated extracts (EAST inhibition)  heated to 80°C:   absence of several bands > 20 kDa  abscence of 1 major allergen (probably Gly m 2)  2 new IgE-binding bands of 10 and 15.3 kDa  1 new IgG4-binding band of 10 kDa as compared to RT, 37°C, 55°C treatment (SDS-PAGE immunoblot)	Codina et al. 1998
Soybean hull  fresh and glycerinated extracts:  storage (30 days, -70°C to 4°C)	increase of positivities in SPT with all glycerinated extracts after 30 days of storage,  loss of protein bands > 66 kDa for non-glycerinated extract stored at 4°C (SDS-PAGE)	Morell et al. 1999
Soybeans  microwave 700W, 25 min  15 soybean-allergic adults	IgE-binding (EAST):  raw soybean:  15 sera  heated soybean: 9 sera	Vieths et al. 1995
Soybeans  cooking 100°C, 2h  6 soybean-allergic adults	IgE-binding (EAST):  raw soybean:  6 sera  cooked soybean: 3 sera  max. inhibition of Ig-binding to heated soybean extract (EAST):  39% by raw extract  89% by heated extract	Müller et al. 1998
crude soy protein  2 step enzyme digestion a) pepsin and b) trypsin, chymotrypsin and intestinal mucosal peptidase digestion	50%-inhibition concentration: 10 fold increased  for digested soy proteins (EAST inhibition)	Burks et al. 1992
crude soy protein  enzyme digestion (2 proteases)	reduced IgE-binding (immunoblot)	Yamanishi et al. 1996
crude soy protein  heat 80°C and 120°C, 60 min	decrease in IgE-binding  80°C: no change in IgG-binding  120°C: decrease in IgG-binding (ELISA)	Burks et al. 1991
crude soy, 7S-, 11S-, and whey proteins  heat RT to 100°C, 5 to 60 min	no significant changes in IgE- and IgG-binding (EAST inhibition)	Burks et al. 1992
soy whey proteins  heat 80°C and 120°C, 60 min	80°C: no change in IgE- and IgG-binding  120°C: decrease in IgE- and IgG-binding (ELISA)	Burks et al. 1991
11S-, 7S- and 2S-globulins  heat 80°C, 100°C and 120°C, 30 min	80°C: 2S-globuline slightly increased,  11S and 7S reduced IgE-binding (42-75%)  100°C, 120°: decreased IgE-binding for all fractions (39-83%) (RAST)	Shibasaki et al. 1980
11S- and 7S-globulins  heat 80°C and 120°C, 60 min	80°C: decrease in IgE-binding; decrease (7S) and increase (11S) in IgG-binding  120°C: decrease in IgE- and IgG-binding (ELISA)	Burks et al. 1991

 

10 Allergen Sources
 

Reported Adverse Reactions	References
Food / Food additives  Fatal anaphylaxis after ingestion of sausage pizza fortified with soy protein (1)  Symptoms after ingestion of tofu, soybean salat, soybean sprouts, and spring rolls (2)  Baker's asthma induced by soy lecithin (Skin test, RAST, bronchial challenge) (3)  Soy proteins in Spanish sausage products (chorizo, salchichon, mortadella, and boiled ham), doughnut and soup stock cubes (Skin test, RAST, bronchial and oral challenge) (4)  Anaphylactic symptoms caused by pizza containing soy proteins (5)	(1) Yunginger et al. 1991  (2) Mistereck et al. 1992  (3) Lavaud et al. 1994  (4) Vidal et al. 1997  (5) Senne et al. 1998
Pharmaceuticals  Urticarial eruptions associated with lipid emulsions (1)  Anaphylactic shock after infusion of soybean oil based preparation for parenteral nutrition (2)  Systemic reactions (flush, dyspnea, tachycardia, hypotension, back pain) to a parenteral lipid emulsion, reexposure to parenteral solutions containing no soy lecithin emulsifier was tolerated (3)	(1) Buchman & Ament 1991  (2) Andersen & Nissen 1993  (3) Weidmann et al. 1997

 
 

Allergens in Soybean Products	Content / Products	References
Soybean Proteins  7 soybean-allergic adults  (RAST inhibition)	Inhibitory potency of IgE-binding to raw soybean proteins:  sprouts > acid- hydrolyzed sauce , tofu, hydrolyzed vegetable protein, temeph, miso > mold-hydrolyzed sauce	Herian et al. 1993
Soybean Proteins  15 soybean-allergic adults  (EAST inhibition)	IgE-binding proteins in  soy-milk, tofu, textured soy-protein	Vieths et al. 1995
Soybean Proteins  Patients with atopic dermatitis and high levels of IgE; Determination of IgG-binding to protein fractions (ELISA, immunoblot)	IgG-binding proteins in  commercial  margarines  not detected in   hypoallergenic magarine	Yokota et al. 1996
Soybean Proteins  30 soybean-allergic adults (immunoblot)	IgE-binding proteins in  lecithins (31 kDa allergen)  protein contents:  soybean lecithin 2.8 µg / 100 g  soybean oil 1.4 to 4.0 µg / 100 g	Awazuhara et al. 1998
Soybean Proteins  6 soybean-allergic adults (EAST, immunoblot)	IgE-binding proteins in  4/6 commercial lecithins:  27, 39, and 40 kDa allergens	Müller et al. 1998
Gly m Bd 30K  Determination of  Gly m Bd 30K (ELISA)	high concentrations in   soy milk, tofu, kori-dofu, yuba, and in soybean protein isolate containing foods meat balls, beef croquettes, and fried chicken  low concentration in  kinako  not detected in   fermented foods (miso, shoyu, and natto)	(1) Tsuji et al. 1995

 
 

Reported Safe Products	References
Food  6 commercial soybean oil samples: safe ingestion by soybean-allergic individuals (1)	(1) Bush et al. 1985
Pharmaceuticals  tolerance to parenteral solutions containing no soy lecithin emulsifier  (1)	(1) Weidmann et al. 1997

 
 
 

Allergen Depleted Products	Method	References
Soy milk  90% removal of allergen Gly m Bd 30K (1)	salted out with Na2SO4, acidifying to pH 4.5 and centrifugation (1)	(1) Samoto et al. 1994
Soy milk  from a genetically mutated soybean (Tohoku 124): 99.78% removal of allergen Gly m Bd 30K (1)	salted out with Na2SO4, acidifying to pH 4.5 and centrifugation (1)	(1) Samoto et al. 1996b

 

11 Soybean Protein in Infant Feed
 

Subjects	Feeding / Formula	References
328 children with a positive family history of allergy (15 years follow up)	Breast fed infants were found to have approximately one-half the incidence of atopy of cow's milk or soy based formula fed infants	Gruskay 1982
16 infants with congenital lactase deficiency (lactose malabsorption)	10 on soy-based formula   1 had allergic symptoms	Savilahti et al. 1983
101 newborn infants of atopic parents  (total serum IgE)	development of atopic disease  breast-fed group:   38% with IgE > 0.8 U/ml  12% with IgE < 0.8 U/ml   soy-fed group:   33% with IgE > 0.8 U/ml  16% with IgE < 0.8 U/ml  cow's milk-fed group:   90% with IgE > 0.8 U/ml  17% with IgE < 0.8 U/ml	Businco et al. 1983
97 brest fed and 124 non brest fed infants	development of atopic eczema  breast-fed group:   22%  (restricted maternal diet)  48% (no restricted maternal diet)  soy-fed group:  in 63%  cow's milk-fed group:  in 70%  casein hydrolysate-fed group:  in 21%	Chandra et al. 1989a
72 infants with family history of atopy (each group)	incidence of atopic eczema, wheezing, rhinitis, gastrointestinal symptoms, or colic  breast-fed group:  in 20%  soy-fed group:  in 37%  cow's milk-fed group:  in 36%  cow's milk whey hydrolysate-fed group:  in 7%  cumulative incidence of atopic disease:  breast-fed and whey hydrolysate-fed group < cow's milk and soy-formula fed group	Chandra et al. 1989b   Chandra & Hamed 1991   Chandra 1997
20 cow's milk allergic infants	incidence of allergic symptoms:  2S protein fraction depleted soy milk  in 17% of infants	Marano et al. 1989
(a) 12 infants with protracted enteritis   (b) 10 infants with atopic eczema	fed with lactose-free soy and beef hydrolysate based formula:   improvement of symptoms in both groups, allergic symptoms in 1 (a) and 3  (b) infants who were previously fed with intact soy protein	Donzelli et al. 1990
21 infants with gastrointestinal symptoms of cow's milk and/or soy protein intolerance	fed with whey protein hydrolysate formula: improvement of symptoms	Merrit et al. 1990
40 atopic children	specific IgE against soy / beef collagen hydrolysate in 1 patient	Gortler & Urbanek 1990
43 patients with possible milk- and/or soy-protein enterocolitis	cow's milk  23% positive challenge  2 hydrolyzed soy protein isolates  a) 33% positive challenge  b) 30% positive challenge	Burks et al. 1994
12 infants with adverse reactions to soy formula, whey hydrolysate, or casein hydrolysate (4)	infant formula composed of individual amino acids: no symptoms	Hill et al. 1995
analysis of 17 studies	allergy to soy-based formula:  in 27% of patients (total incidences), 3% (DBPCFC) and 4% (positive challenge)	Cantani & Lucenti 1997

 

12 Allergenicity of Genetically Modified Soybeans
 

Product	References
Transgenic Soybean /  Pesticide resistant  Aim: glyphosate-tolerant soybeans (product Roundup Ready)  Modification: Introduced enzyme: 5-enolpyruvylshikimate- 3-phosphate synthase enzyme derived from Agrobacterium sp. strain  Digestability: introduced enzyme degrades readily in simulated gastric and intestinal fluids  Allergenicity: no data	Harrison et al. 1996
Transgenic Soybean / Brazil nut protein   Aim: Improvement of nutritional quality  Modification: Introduced allergen: methionine-rich 2S albumin from the Brazil nut (Betholletia excelsa)  Allergenicity: All patients with positive reactions to brazil nut proteins were positive to the transgenic soybean (SPT, RAST, immunoblot)	Nordlee et al. 1996
Transgenic Soybean / Corn proteins   Aim: Improvement of nutritional quality (amino acid composition)  Modification: Introduced corn proteins: 10 kDa and HSZ  Allergenicity: Both proteins did not bind IgE from sera of corn-reactive subjects (immunoblot)	Lehrer & Reese 1997
Transgenic Soybean / Oleic acid   Modification: transgenic soybean with an altered fatty acid profile  Allergenicity: no difference in allergen content of  wild-type and transgenic soybean extracts (RAST inhibition, immunoblot)	Lehrer & Reese 1997
Cultivar Tohoku 124  lacks alpha- and alpha'-subunits of conglycinin which bind allergen Gly m Bd 30K (1) and lacks Gly m Bd 28K (2)	(1) Samoto et al. 1996b  (2) Samoto et al. 1998
Transgenic Soybean  lacking the 7S globulin (beta-conglycinin) subunits, alpha, alpha' and beta (1)	(1) Hayashi et al. 1998

 

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