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标题：Comparison of Various Soybean Allergen Levels in Genetically and Non-Genetically Modified Soybeans
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作者：Ayato Matsuo ; Kaho Matsushita ; Ayano Fukuzumi 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2020
卷号：9
期号：4
页码：522-539
DOI：10.3390/foods9040522
出版社：MDPI Publishing
摘要：Several analyses of allergen levels have been reported as part of the safety assessment of genetically modified (GM) soybean; however, few comprehensive analyses have included new allergens. Thus, in this study the levels of eight major soybean allergens, including Gly m 7 (a newly reported soybean allergen), were semi-quantitatively detected in six GM soybeans and six non-GM soybeans using antigen-immobilized ELISA and immunoblotting. We also analyzed the IgE-reactivity to these soybeans through immunoblotting, using sera from three soybean-allergic patients. The results showed that there were no significant differences in the levels of the major soybean allergens in the GM and non-GM soybeans. Moreover, there were no significant differences in the serum IgE-reactive protein profiles of the patients, as analyzed using immunoblotting. These results indicate that, in general, CP4-EPSPS-transfected GM soybeans are not more allergenic than non-GM soybeans.
关键词：soybean; allergens; allergenicity; genetically modified; Gly m 7 soybean ; allergens ; allergenicity ; genetically modified ; Gly m 7