Allergenicity of Food Proteins Interacted with Oxidized Lipids in Soybean-sensitive Individuals

Abstract

The allergenicity of proteins interacted with oxidized lipids was examined by enzyme-linked immunosorbent assay (ELISA) using sera from soybean-sensitive individuals. Though oxidized soybean oil did not show any allergenicity, the IgE titer of sera from soybean-sensitive patients was greatly increased when oxidized soybean oil was incubated with soybean 2S-globulin. The IgE titer of patient sera became higher when greater amounts of oxidized soybean oil were used. Little difference was noted in the ELISA value of protein interacted with oxidized soybean oil when soybean 2Sglobulin was replaced by other food proteins. A similar tendency was noted when soybean oil was replaced by other vegetable oils or fatty acids. These results clearly show that proteins interacted with oxidized lipid are allergenic to soybean-sensitive patients.