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Food and Agricultural Immunology Volume 1, 1989 - Issue 2
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Original Articles

Antigenic and allergenic properties of acidic and basic peptide chains from glycinin

H. S. Pedersen Department of Biochemistry and Nutrition, The Technical University of Denmark, ; Department of Research and Development, Aarhus Olie A/S, M.P. Bruunsgade 27, Århus C, 8000, Denmark
&
R. Djurtoft Department of Biochemistry and Nutrition, The Technical University of Denmark,
Pages 101-109 | Received 27 Jun 1989, Published online: 16 Sep 2008

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Lamia L'Hocine & JoyceI. Boye. (2007) Allergenicity of Soybean: New Developments in Identification of Allergenic Proteins, Cross-Reactivities and Hypoallergenization Technologies. Critical Reviews in Food Science and Nutrition 47:2, pages 127-143.
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MICHAEL G. ZEECE. (1999) Identification of an IgE-binding Region in Soybean Acidic Glycinin G1. Food and Agricultural Immunology 11:1, pages 83-90.
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DeanD. Metcalfe, JamesD. Astwood, Rod Townsend, HughA. Sampson, SteveL. Taylor & RoyL. Fuchs. (1996) Assessment of the allergenic potential of foods derived from genetically engineered crop plants* . Critical Reviews in Food Science and Nutrition 36:sup001, pages 165-186.
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RobertK. Bush & SusanL. Hefle. (1996) Food allergens. Critical Reviews in Food Science and Nutrition 36:sup001, pages 119-163.
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Articles from other publishers (23)

Liuying Li, Wenxiang Chai, Li Ma, Tingting Zhang, Jiamin Chen, Jian Zhang & Xuli Wu. (2023) Covalent polyphenol with soybean 11S protein to develop hypoallergenic conjugates for potential immunotherapy. Journal of Functional Foods 104, pages 105518.
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Lu Huang, Chenxi Wang, Yongzhu Zhang, Xiaohong Chen, Zhihai Huang, Guangliang Xing & Mingsheng Dong. (2019) Degradation of anti‐nutritional factors and reduction of immunoreactivity of tempeh by co‐fermentation with Rhizopus oligosporus RT ‐3 and Actinomucor elegans DCY ‐1 . International Journal of Food Science & Technology 54:5, pages 1836-1848.
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Shugui Zheng, Guixin Qin, Jing Chen & Fei Zhang. (2018) Acidic polypeptides A 1a , A 3 and A 4 of Gly m 6 (glycinin) are allergenic for piglets. Veterinary Immunology and Immunopathology 202, pages 147-152.
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Anshu Yang, Jiaheng Xia, Yuqing Gong, Han Deng, Zhihua Wu, Xin Li, Ping Tong & Hongbing Chen. (2017) Changes in the structure, digestibility and immunoreactivities of glycinin induced by the cross-linking of microbial transglutaminase following heat denaturation. International Journal of Food Science & Technology 52:10, pages 2265-2273.
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Jordan Walter, Yana Greenberg, P. Sriramarao & Baraem P. Ismail. (2016) Limited hydrolysis combined with controlled Maillard-induced glycation does not reduce immunoreactivity of soy protein for all sera tested. Food Chemistry 213, pages 742-752.
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S.L. Taylor, B.C. Remington, R. Panda, R.E. Goodman & J.L. Baumert. 2015. Handbook of Food Allergen Detection and Control. Handbook of Food Allergen Detection and Control 341 366 .
Laura Aguirre, Elvira M. Hebert, Marisa S. Garro & Graciela Savoy de Giori. (2014) Proteolytic activity of Lactobacillus strains on soybean proteins. LWT - Food Science and Technology 59:2, pages 780-785.
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Anna Laura Capriotti, Giuseppe Caruso, Chiara Cavaliere, Roberto Samperi, Serena Stampachiacchiere, Riccardo Zenezini Chiozzi & Aldo Laganà. (2014) Protein Profile of Mature Soybean Seeds and Prepared Soybean Milk. Journal of Agricultural and Food Chemistry 62:40, pages 9893-9899.
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J. I. Boye, A. O. Danquah, Cin Lam Thang & X. Zhao. 2012. Food Biochemistry and Food Processing. Food Biochemistry and Food Processing 798 819 .
Girdhari M. Sharma, Andre Irsigler, Pushparani Dhanarajan, Rosalia Ayuso, Luda Bardina, Hugh A. Sampson, Kenneth H. Roux & Shridhar K. Sathe. (2011) Cloning and Characterization of an 11S Legumin, Car i 4, a Major Allergen in Pecan. Journal of Agricultural and Food Chemistry 59:17, pages 9542-9552.
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Joyce I. Boye, Lamia L'Hocine & Sahul H. Rajamohamed. 2010. Allergen Management in the Food Industry. Allergen Management in the Food Industry 355 391 .
. 2008. Nahrungsmittelallergien und -intoleranzen. Nahrungsmittelallergien und -intoleranzen 273 303 .
Lamia L'Hocine, Joyce I. Boye & Stéphanie Jouve. (2007) Ionic Strength and pH-Induced Changes in the Immunoreactivity of Purified Soybean Glycinin and Its Relation to Protein Molecular Structure. Journal of Agricultural and Food Chemistry 55:14, pages 5819-5826.
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H.-W. Lee, E.-H. Keum, S.-J. Lee, D.-E. Sung, D.-H. Chung, S.-I. Lee & S. Oh. (2007) Allergenicity of Proteolytic Hydrolysates of the Soybean 11S Globulin. Journal of Food Science 72:3, pages C168-C172.
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Carmen Martín-Hernández, Sylvie Bénet & Laure F. Marvin-Guy. (2005) Characterization and Quantification of Proteins in Lecithins. Journal of Agricultural and Food Chemistry 53:22, pages 8607-8613.
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Shridhar K. Sathe, Harshal H. Kshirsagar & Kenneth H. Roux. (2006) Advances in Seed Protein Research: A Perspective on Seed Allergens. Journal of Food Science 70:6.
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Sander R. Piersma, Marco Gaspari, Susan L. Hefle & Stef J. Koppelman. (2005) Proteolytic processing of the peanut allergen Ara h 3. Molecular Nutrition & Food Research 49:8, pages 744-755.
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S. J. Koppelman, E. F. Knol, R. A. A. Vlooswijk, M. Wensing, A. C. Knulst, S. L. Hefle, H. Gruppen & S. Piersma. (2003) Peanut allergen Ara h 3: Isolation from peanuts and biochemical characterization. Allergy 58:11, pages 1144-1151.
Crossref
Ping Xiang, Tom A Beardslee, Michael G Zeece, John Markwell & Gautam Sarath. (2002) Identification and analysis of a conserved immunoglobulin E-binding epitope in soybean G1a and G2a and peanut Ara h 3 glycinins. Archives of Biochemistry and Biophysics 408:1, pages 51-57.
Crossref
Kirsten Beyer, Galina Grishina, Ludmilla Bardina, Alexander Grishin & Hugh A. Sampson. (2002) Identification of an 11S globulin as a major hazelnut food allergen in hazelnut-induced systemic reactions. Journal of Allergy and Clinical Immunology 110:3, pages 517-523.
Crossref
A. Demonte, I. Z. Carlos, E. J. Lourenço & J. E. Dutra de Oliveira. (1997) Effect of pH and temperature on the immunogenicity of glycinin (Glycine max L.). Plant Foods for Human Nutrition 50:1, pages 63-69.
Crossref
J. P. Lallès & G. Peltre. (2009) Lead Review Article Biochemical Features of Grain Legume Allergens in Humans and Animals. Nutrition Reviews 54:4, pages 101-107.
Crossref
R. Djurtoft, H. S. Pedersen, B. Aabin & V. Barkholt. 1991. Nutritional and Toxicological Consequences of Food Processing. Nutritional and Toxicological Consequences of Food Processing 281 293 .

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