MAPPING OF IGE-CROSS ACTIVITY OF SOYBEAN ALLERGENS GLY M 4, GLY M 5 AND GLY M 6 IN PATIENTS WITH ATOPIC DISEASES

Abstract

Today a significant portion of the food consists of many different ingredients. Soybean proteins have been actively used for production of these combined foodstuffs. Meanwhile, soy proteins can contain a wide range of allergens, and even if they present in small amounts can cause severe allergic reactions due to cross-reactivity.

Aims. To evaluate the prevalence of sensitization to soybean allergen components Gly m 4, Gly m 5 and Gly m 6 and to map their IgE cross-reactivity with homologous proteins of Bet v 1-like proteins and cupin proteins in patients with atopic diseases.

We detected sIgE to 112 allergenic components of plant and animal origin in serum of 54 patients with history of allergy by the ImmunoCap ISAC method. The results were analyzed using MS Excel program by parametric research methods.

In patients with atopic diseases we detected sIgE to the allergic component rGly m 4 (5 patients of 29; 17.24%). Frequency of sIgE detection to rGly m 5 (3 patients of 29; 10.24%) and rGly m 6 (1 patient of 29; 3.44%) was not significant. Cross-reactive sIgE was detected only to allergens of the Bet v 1 superfamily. The strongest relationship was found between sIgE level to rGly m 4 and rBet v 1 (R=0.68; p=0.001). Another IgE cross reaction was found between soybean rGly m 4 and alder pollen rAln g 1 (R=0.681; p=0.000). IgE-AT to rGly m 4 can also cross-link with kiwi rAct d 8 (R=0.59; p=0.001). We also found weak significant correlation between sIgE to soybean rGly m 4 and two hazelnut rCor a 1 isoforms: rCor a 1.01 (R=0.42; p=0.023) and rCor a 1.04 (R=0.39; p=0.036). The IgE cross-reactivity profile of soy allergens announced in this study is important for the best testing strategy for the presence of causally significant allergens. This will help to avoid the development of hidden cross-reactions that trigger both oral and respiratory allergic processes in people with allergic pathology. In addition, this will make it possible to prescribe optimal diets and develop technological solutions for the creation of hypoallergenic food products.