10.6084/m9.figshare.5793708.v1
Cabanillas B.
Cabanillas
B.
Cuadrado C.
Cuadrado
C.
Rodriguez J.
Rodriguez
J.
Dieguez M.C.
Dieguez
M.C.
Crespo J.F.
Crespo
J.F.
Novak N.
Novak
N.
Supplementary Material for: Boiling and Pressure Cooking Impact on IgE Reactivity of Soybean Allergens
Karger Publishers
2018
Boiling
Legume allergy
Pressure cooking
Skin-prick testing
Soybean allergy
Thermal processing
2018-01-17 09:21:50
Dataset
https://karger.figshare.com/articles/dataset/Supplementary_Material_for_Boiling_and_Pressure_Cooking_Impact_on_IgE_Reactivity_of_Soybean_Allergens/5793708
<p><b><i>Background:</i></b> 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. <b><i>Methods:</i></b> 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. <b><i>Results:</i></b>
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. <b><i>Conclusions:</i></b>
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.</p>