Russian Journal of AllergyRussian Journal of AllergyРоссийский Аллергологический Журнал1810-88302686-682XPublishing House ABV Press155810.36691/RJA1558ReviewsНаучные обзорыReview ArticleSoy: allergenic properties of proteins and IgE cross-reactionsСоя: аллергенные свойства белков и IgE-перекрёстные реакцииhttps://orcid.org/0000-0001-5191-87099868-9164GervazievaValentina B.ГервазиеваВалентина Борисовна
Russian Federation

MD, Dr. Sci. (Med.), Professor

д.м.н., профессор

vbger@mail.ruhttps://orcid.org/0000-0003-3580-3199559317603004294-2188SamoylikovPavel V.СамойликовПавел Владимирович
Russian Federation

MD, Cand. Sci. (Med.)

к.м.н.

samoilikov@mail.ruhttps://orcid.org/0000-0002-4813-90745089-7661ZaitsevEvgeny M.ЗайцевЕвгений Михайлович
Russian Federation

MD, Dr. Sci. (Med.)

д.м.н.

pertussis@yandex.ruhttps://orcid.org/0000-0002-8099-62013894-1190BykovAnatoly S.БыковАнатолий Сергеевич
Russian Federation

MD, Dr. Sci. (Med.), Professor

д.м.н., профессор

bykov_a_s@staff.sechenov.ruI. Mechnikov Research Institute of Vaccines and SeraНаучно-исследовательский институт вакцин и сывороток имени И.И. МечниковаThe First Sechenov Moscow State Medical UniversityПервый Московский государственный медицинский университет имени И.М. Сеченова (Сеченовский Университет)01092022081020221933673770107202227072022Copyright ©; 2022, Pharmarus Print MediaCopyright ©; 2022, Фармарус Принт Медиа2022Pharmarus Print MediaФармарус Принт Медиаhttps://rusalljournal.ru/raj/article/view/1558

Since the last century, European countries began to actively use soybean seeds as food additives or for food production with 100% milk and animal proteins replaced with soy.

In Russia, soy is a relatively new agricultural crop, which recently began to be used in food production. Meanwhile, some proteins of soybeans have pronounced allergenic properties. The World Health Organization classified eight soy proteins (Gly m 1–Gly m 8) as allergens capable of causing clinically significant immunoglobulin (Ig)E-mediated sensitization in patients with allergic diseases. Moreover, most of these allergens were included in the World Health Organization nomenclature over the past 15 years. Additionally, the presence of other soybean allergens that can bind to sIgE has scientific evidence. Moreover, some soy allergens have homology in amino acid sequence and three-dimensional similarity to proteins of other plants and animals. Therefore, questions of IgE-cross-reactivity are becoming relevant.

Thus, this review aimed to analyze and summarize scientific data on the chemical structure, properties, and allergenic activity of soy and soybean proteins (soybean seeds) and their cross-reactions with proteins of animal and plant origin.

Начиная с прошлого века в пищевой промышленности европейских стран активно стали использовать белки соевых бобов в качестве пищевых добавок, а также для производства продуктов питания со 100% заменой молочных и животных белков на соевые.

В России соя является относительно новой аграрной культурой, которую начали недавно применять для производства продуктов питания. Между тем известно, что некоторые белки соевых семян обладают выраженными аллергенными свойствами. Всемирная организация здравоохранения относит 8 белков сои (Gly m 1–Gly m 8) к аллергенам, способным вызвать клинически значимую IgE-обусловленную сенсибилизацию у больных аллергическими заболеваниями. При этом бóльшая часть этих аллергенов за последние 15 лет включена в номенклатуру Всемирной организации здравоохранения. Кроме того, имеются научные данные о наличии других аллергенов соевых семян, которые способны связываться со специфическими IgE. Показано также, что некоторые аллергены сои обладают гомологией в аминокислотной последовательности и трёхмерным сходством с белками других растений и животных. В связи с этим актуальными становятся вопросы IgE-перекрёстной реактивности.

Таким образом, целью настоящего обзора является анализ и обобщение научных данных о химической структуре, свойствах, аллергенной активности белков сои и соевых бобов (семена сои), их перекрёстных реакциях с белками животного и растительного происхождения.

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