Development of soybeans with low P34 allergen protein concentration for reduced allergenicity of soy foods.

• Autores: Daisuke Watanabe, Nóra Adányi, Krisztina Takács, Anita Maczó, András Nagy, Éva Gelencsér, Martin Pachner, Kathrin Lauter, Sabine Baumgartner, Johann Vollmann
• Localización: Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 97, Nº 3, 2017, págs. 1010-1017
• Idioma: inglés
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• Resumen

  • In soybean, at least 16 seed proteins have been identified as causing allergenic reactions in sensitive individuals. As a soybean genebank accession low in the immunodominant protein P34 (Gly m Bd 30K) has recently been found, introgression of the low-P34 trait into adapted soybean germplasm has been attempted in order to improve the safety of food products containing soybean protein. Therefore, marker-assisted selection and proteomics were applied to identify and characterize low-P34 soybeans.; Results: In low-P34 lines selected from a cross-population, concentrations of the P34 protein as identified with a polyclonal antibody were reduced by 50-70% as compared to P34-containing controls. Using 2D electrophoresis and immunoblotting, the reduction of P34 protein was verified in low-P34 lines. This result was confirmed by liquid chromatographic-tandem mass spectrometric analysis, which revealed either a reduction or complete absence of the authentic P34 protein as suggested from presence or absence of a unique peptide useful for discriminating between conventional and low-P34 lines.; Conclusion: Marker-assisted selection proved useful for identifying low-P34 soybean lines for the development of hypoallergenic soy foods. The status of the P34 protein in low-P34 lines needs further characterization. In addition, the food safety relevance of low-P34 soybeans should be tested in clinical studies. © 2016 Society of Chemical Industry.; © 2016 Society of Chemical Industry.