Soy Preparations Are Potentially Dangerous Factors in the Course of a Food Allergy
Abstract
:1. Introduction
2. Aim of the Study
3. Materials and Methods
3.1. Questionnaire Survey
3.1.1. Individuals Participating in the Survey
3.1.2. Interview Questionnaire
3.2. Analytical Study
3.2.1. Materials
- Soy protein isolates:
- (1)
- IP 9000A, Gushen, China
- (2)
- Profam 648, ADM USA
- (3)
- IBS (Soy Protein Isolate), Guscen, China
- Soy protein concentrate: Sol Pro 110 Solbar, Israel
- Soy protein acid hydrolysates (SHB) from Polish company “PAULA Ingredients”:
- (1)
- SHB Paula,
- (2)
- SHB Paula Plus,
- (3)
- SHB KP,
- (4)
- SHB HVP.
3.2.2. Patients
- Serum A: Soy − 2, Birch and oak − 3, Alder and hazel − 2, Grass-mix − 2, Yeast − 2, Potatoes − 2, Hazelnuts 1
- Serum B: Soy − 2, D. pteron + D. farinae − 2, Bovine serum albumin − 1, α-Lactoalbumin − 1
- Serum C: Soy − 2, Timothy − 6, Asp. fumigatus − 3.
3.2.3. Protein Content
3.2.4. Protein Extraction
3.2.5. SDS-PAGE (Sodium Dodecyl Sulfate—Polyacrylamide Gel Electrophoresis)
3.2.6. Western Blotting
3.2.7. Slot Blotting
3.3. Statistical Analysis
4. Results
4.1. Questionnaire Survey
4.2. Analytical Study
5. Discussion
6. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Factors | Categories of Features | E | M | F | Three Groups Together | p-Value |
---|---|---|---|---|---|---|
(%) | (%) | (%) | (%) | |||
Sex | Women | 37.6 | 34.0 | 24.0 | 32.3 | NS |
Men | 62.4 | 66.0 | 76.0 | 67.7 | ||
Age | 23–24 years | 33.0 | 40.0 | 31.0 | 35.0 | NS |
25–26 years | 37.0 | 36.0 | 38.0 | 37.0 | ||
27–28 years | 30.0 | 24.0 | 31.0 | 28.0 | ||
Place of residence | Village | 23.7 | 24.0 | 24.0 | 23.9 | NS |
city < 200.000 citizens | 42.3 | 52.0 | 44.0 | 45.0 | ||
city ≥ 200.000 citizens | 33.7 | 24.0 | 32.0 | 31.1 | ||
Food allergy | 0 | 0 | 0 | 0 | NS |
Questions | % of Answers | Chi-Square Independence Test p Value | ||||
---|---|---|---|---|---|---|
E | M | F | Three Groups Together | |||
How often do you read the labels of the products you buy? | always | 26.7 | 52.0 | 62.0 | 45.8 | p < 0.001 |
usually | 55.4 | 44.0 | 38 | 46.2 | ||
never | 17.9 | 4.0 | 0.0 | 8.0 | ||
What is the sensitizing ingredient in soy? | protein | 59.4 | 38.0 | 93.0 | 68.5 | p < 0.001 |
lipid | 2.0 | 0.0 | 0.0 | 0.8 | ||
carbohydrates | 5.0 | 22.0 | 2.0 | 7.2 | ||
I do not know | 33.7 | 40.0 | 5.0 | 23.5 |
Processes That Can Reduce Soy’s Immunoreactivity | % of Answers | Chi-Square Independence Test p Value | ||||
---|---|---|---|---|---|---|
E | M | F | Three Groups Together | |||
Hydrolysis | yes | 31.7 | 48 | 62 | 47 | p < 0.001 |
no | 68.3 | 52 | 38 | 53 | ||
Thermal treatment | yes | 34.7 | 70 | 48 | 46 | 0.002 |
no | 65.3 | 30 | 52 | 54 | ||
Fragmentation | yes | 12.9 | 26 | 7 | 7 | 0.005 |
no | 87.1 | 74 | 93 | 93 | ||
Genetic modification | yes | 16.8 | 16 | 32 | 22.7 | 0.017 |
no | 83.2 | 84 | 68 | 77.3 | ||
Pre-treatment (soaking) | yes | 2 | 12 | 6 | 5.6 | 0.040 |
no | 98 | 88 | 94 | 94.4 | ||
I do not know | yes | 52.5 | 24 | 15 | 31.9 | p < 0.001 |
no | 47.5 | 76 | 85 | 68.1 |
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Jędrusek-Golińska, A.; Piasecka-Kwiatkowska, D.; Zielińska, P.; Zielińska-Dawidziak, M.; Szymandera-Buszka, K.; Hęś, M. Soy Preparations Are Potentially Dangerous Factors in the Course of a Food Allergy. Foods 2019, 8, 655. https://doi.org/10.3390/foods8120655
Jędrusek-Golińska A, Piasecka-Kwiatkowska D, Zielińska P, Zielińska-Dawidziak M, Szymandera-Buszka K, Hęś M. Soy Preparations Are Potentially Dangerous Factors in the Course of a Food Allergy. Foods. 2019; 8(12):655. https://doi.org/10.3390/foods8120655
Chicago/Turabian StyleJędrusek-Golińska, Anna, Dorota Piasecka-Kwiatkowska, Paulina Zielińska, Magdalena Zielińska-Dawidziak, Krystyna Szymandera-Buszka, and Marzanna Hęś. 2019. "Soy Preparations Are Potentially Dangerous Factors in the Course of a Food Allergy" Foods 8, no. 12: 655. https://doi.org/10.3390/foods8120655