Abstract
Rationale It has been shown that soy oil and soy lecithin may contain allergens. The aim of the present study is to characterize, by means of the physico-chemical and immunological methods, the allergenic proteins of soybean seed transferred to soy oil and soy lecithin during industrial refining. Methods Extraction of proteins was conducted using a buffer solution. The identification of allergens used specific IgE from a soybean allergic patient. Bi-dimensional electrophoresis and sequencing from N and C terminals were used to characterize the allergenic proteins. Results Two allergenic proteins present in soybean seed, soy oil and soy lecithin have been isolated and identified: one 56 kDa non glycosylated allergen, whose isoelectric point of 5.4 has been identified as soybean β-Amylase (7S). One 20 kDa non glycosylated allergen, whose isoelectric point of 4.6 has been identified as Kunitz Trypsin inhibitor [Glycine max] (2S). Conclusions We have sequenced two allergenic proteins present as hidden allergens in soy oil and soy lecithin. It is to note that these highly refining-resistant proteins are not the main proteins of soybean seed.
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