RESUMEN
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.
Asunto(s)
Glycine max/química , Inmunoglobulina E/metabolismo , Fosfatidilcolinas/metabolismo , Aceite de Soja/metabolismo , Western Blotting , Electroforesis en Gel de Poliacrilamida , Técnicas para Inmunoenzimas/métodos , Unión ProteicaRESUMEN
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.