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KMID : 0380620100420050627
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Korean Journal of Food Science and Technology
2010 Volume.42 No. 5 p.627 ~ p.631
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Allergenicity of Soybeans Depending on Their Variety
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Son Dae-Yeul
Kim Ye-Jin
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Abstract
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The allergenicity of soybeans was analyzed using polyclonal antibodies and the blood sera of patients with soybean allergy, using fourteen different varieties of soybeans that are consumed in Korea. The study that used polyclonal antibodies having specificity for soybeans showed that while some of the fourteen varieties of soybeans contained additional protein bands indicating antigenicity, others lacked such bands, and the most antigenic protein was found in Jinpum soybeans. In comparing blood sera reactivity of four patients having soybean allergies, who had antigenicity values of 65U/ml or more according to CAP testing, the soybean varieties of Danbaek and Shinpaldal2 had the most reactivity and Daewon had the least. The result that the allergenicity of proteins in soybeans differs according to the variety of soybean, leads to the conclusion that it may be possible to reduce consumer allergic reactions to soybean products by
choosing an appropriate variety of soybeans.
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KEYWORD
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soybean, variety, allergy
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