New Findings, Pathophysiology, and Antigen Analysis in Pollen-Food Allergy Syndrome

Akiko Yagami; Motohiro Ebisawa

Disclosures

Curr Opin Allergy Clin Immunol. 2019;19(3):218-223. 

In This Article

Soybean Allergy in Patients Allergic to Birch Pollen: Gly m 4

Birch pollen-related soya allergy is mediated by Gly m 4, which is a PR-10.[29]

In 2002, Kleine-Tebbe et al.[30] reported that anaphylactic reactions are caused by a Bet v 1-related PR-10 protein in soybean, starvation-associated message (SAM22) (Gly m 4). Mittag et al.[31] reported that the binding of IgE to soybean protein was inhibited by at least 80% by the addition of birch pollen protein in 9 of the 11 patients, and thus suggested that birch pollen allergens are the primary sensitizing agents in these patients, leading to soy allergy by means of cross-reaction with soy proteins, especially Gly m 4. Furthermore, the content of Gly m 4 in soy food products was suggested to be strongly dependent on the degree of food processing. They reported that the Gly m 4 content of soybeans was reduced after 30 min of cooking, and no Gly m 4 was detectable after 4 h of cooking. Crude extract of soybean does not contain Gly m 4 much, which results in less sensitization to crude soybean extract by soy milk allergy patients.[32]

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