Allergenic extracts from natural and genetically modified soybean

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Background. The wide spread of soybeans both natural and genetically modified (GM) in agriculture and food industry arises a question about the safety of its use, as soy is the most common food allergen among leguminous plants. Meanwhile, there are no registered domestic diagnostic allergens from soybeans in Russia. Objective. The aim of this study was to obtain allergenic extracts from natural and GM soybeans resistant to the herbicide «Roundup» and evaluate their biochemical and allergenic properties. Methods. Soybean extracts were obtained by the Evans-Kok method. The amount of protein nitrogen was determined by the Nessler method. The protein composition of the soybean was determined by the SDSPAGE. Specific activity was assessed in the reaction of NDTK. Allergenic activity was assessed in ELISA according to the sIgE levels to soy in the sera of patients with food allergy. Results. The protein fractions corresponding to known allergens weare revealed by SDS-PAGE in the samples of extracts: natural soybeans - Gly m 3, Gly m 5, and Gly m 6, while GM soybeans - Gly m Bd 30k. In addition to those proteins, in both extracts the 20 kD protein was clearly detected, which can correspond to the inhibitor of trypsin Kunitsa (Hor v 1, CMb, BDR). Allergenic soybean extracts bind sIgE and sIgG in the sera of patients with allergies. Conclusion. The obtained data confirm the high allergenic potential of extracts from natural soybeans, whereas the allergenic activity of GM soybeans extracts is reduced.

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V B Gervazieva

Mechnikov's Institute of Vaccines & Sera, Moscow Russia


P V Samoylikov

Mechnikov's Institute of Vaccines & Sera, Moscow Russia

V M Berzhets

Mechnikov's Institute of Vaccines & Sera, Moscow Russia

L A Pishchulina

Mechnikov's Institute of Vaccines & Sera, Moscow Russia

S A Mazurina

Mechnikov's Institute of Vaccines & Sera, Moscow Russia

A A Dudorova

Mechnikov's Institute of Vaccines & Sera, Moscow Russia

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