ABSTRACT
In the present study refined and non-refined soybean oils as well as soy lecithins were investigated for residual allergenicity and compared with extracts from native soybeans. By means of immunoblotting and EAST inhibition experiments no IgE-binding activity was detectable in refined soybean oils, which is probably due to thermal treatment during the refining. The investigated non-refined oils and soy lecithins showed a residual IgE-binding activity. In addition in the lecithin extracts a new IgE-binding structure with a molecular mass of approximately 16 kDa was detectable.
Subject(s)
Glycine max/chemistry , Immunoglobulin E/metabolism , Phosphatidylcholines/metabolism , Soybean Oil/metabolism , Blotting, Western , Electrophoresis, Polyacrylamide Gel , Immunoenzyme Techniques/methods , Protein BindingABSTRACT
Although allergic reactions to hazelnuts are common especially in Europe, there are only a few investigations with regard to the influence of processing on the IgE-binding potency of hazelnut proteins. In this study the allergenicity of different hazelnut products, such as chocolate, nougat products, croquant or cookies, was examined by sodium dodecyl sulfatepolyacrylamide gel electrophoresis (SDS-PAGE), immunoblotting and enzyme allergosorbent test (EAST) inhibition experiments using sera of 17 hazelnut-allergic individuals. In only a few cases did the immunoblotting experiments yield positive results as regards the allergenicity of the investigated products. By means of EAST inhibition a residual IgE-binding potency could be detected in almost all of the product extracts. Therefore hazelnuts are a potential hazard to allergic people even as an ingredient of processed foods.
Subject(s)
Allergens/immunology , Food Hypersensitivity/blood , Nuts/immunology , Adult , Blotting, Western , Electrophoresis, Polyacrylamide Gel , Female , Food Hypersensitivity/immunology , Humans , Immunoenzyme Techniques/methods , Male , Middle AgedABSTRACT
A report of common analytical methods for the identification and characterization of food allergens is presented. The different electrophoretic and immunologic methods describe the present analytical tools to characterize allergens. With respect to the lack of knowledge on the structure and the properties of food allergens, additional chemical techniques such as chromatography, NMR and MALDI-TOF are of particular importance.
Subject(s)
Allergy and Immunology/education , Food Analysis/methods , Allergens/chemistry , Allergens/isolation & purification , HumansABSTRACT
BACKGROUND: Allergic reactions to mango fruit have become increasingly important. A cross-reaction between mango fruit, various other foods, and respiratory allergens has been assumed but not investigated until now. METHODS: The sera of nine patients were used to characterize cross-reacting allergens in mango fruits by EAST inhibition and immunoblot inhibition. RESULTS AND CONCLUSIONS: EAST inhibition and immunoblot inhibition demonstrated that cross-reactions between mango fruits, mugwort pollen, birch pollen, celery, and carrot are based on allergens related to Bet v 1 and Art v 1, the major allergens of birch and mugwort pollen, respectively.
