Abstract
Soybean (Glycine max) is an important food stock, and also considered an allergenic food with at least eight well characterized allergens. However, it is a less prevalent allergen source than many other foods and is rarely life-threatening. Soybean is incorporated into commonly consumed foods, and therefore, the allergens pose a potential concern for individuals already sensitized. The protein profile of soybean can be affected by several factors including genetic and environmental. To investigate how soybean allergen content may be affected by genetics and/or environment, nine soy allergens were quantified from three commercial soybean varieties grown at nine locations in three states within a single climate zone in North America; Iowa, Illinois, and Indiana, United States. Quantitation was achieved using liquid chromatography-selected reaction monitoring (LC-SRM) tandem mass spectrometry with AQUA peptide standards specific to the nine target allergens. Quantitation of allergen concentration indicated that both genetics and location affected specific allergen content. Seven of the nine allergens were significantly influenced by genetics, with the exceptions of glycinin G4 and KTI 3. The allergens P34, Gly m Bd 28k, glycinin G3, and KTI 1 showed statistically significant impact from location as well, but at a lower threshold of significance compared with genetics (cultivar/variety). This dataset contributes to our understanding of the natural variation of endogenous allergens, as it represents a sampling of soybeans grown in a controlled, distributed plot design under agronomic conditions common for commercial soybean food and feed production. The aim was to build upon our recent understanding of how allergens are expressed as part of the overall soybean proteome.
Highlights
Soybean is used in the manufacturing of a vast variety of foods, but is considered a major allergenic food in the United States, and much of the developed world
We investigated the effect of environment and soybean variety on the levels of the same soybean seed allergens from field productions of three commercial varieties in nine Midwestern locations within a single climate zone
We examined two of the most important variables that affect protein abundance in a complex soybean seed matrix, genetic and environmental influences
Summary
Soybean is used in the manufacturing of a vast variety of foods, but is considered a major allergenic food in the United States, and much of the developed world. A comprehensive listing of peer-reviewed allergens is available with a recent review finding that eight soybean allergens have a clear status as both clinically relevant allergens with known sequences (Ladics et al, 2014). The primary soybean allergens are seed storage proteins which are of particular interest in certain foods because of their physical and nutritional properties. These properties include gelation, pH, solubility as well as emulsification; they are known to affect the way foods are processed (Utsumi and Kinsella, 1985; Cai and Chang, 1999; Mujoo et al, 2003). Soybean is a widely recognized allergenic food crop, a specific and multiplexed method to quantitatively measure protein allergens has only recently been developed and utilized (Houston et al, 2011; Stevenson et al, 2012)
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