对小麦和大豆敏感的儿童对各种韩国酱油的免疫球蛋白E结合能力。

IF 2.3 4区 医学 Q3 ALLERGY
Jeongmin Lee, Purevsan Gantulga, Kyunguk Jeong, Sanghwa Youm, Sooyoung Lee
{"title":"对小麦和大豆敏感的儿童对各种韩国酱油的免疫球蛋白E结合能力。","authors":"Jeongmin Lee, Purevsan Gantulga, Kyunguk Jeong, Sanghwa Youm, Sooyoung Lee","doi":"10.12932/AP-110924-1922","DOIUrl":null,"url":null,"abstract":"<p><strong>Background: </strong>Soy sauce (SS) is made from soy or a mix of soybean and wheat proteins. With the rise in global consumption of Korean SS, understanding the allergenicity of its different types is essential.</p><p><strong>Objective: </strong>This study is the first to evaluate whether the immunoglobulin E binding capacity (IgE+) in children sensitized to soybeans or wheat varies by SS types.</p><p><strong>Methods: </strong>Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and an enzyme-linked immunosorbent assay (ELISA) using pooled and individual sera were performed with three SS types. Inhibition ELISA was performed using SS concentrate, extracts of wheat, and soybean.</p><p><strong>Results: </strong>Guk-SS showed very faint protein bands, on SDS-PAGE. ELISA (pooled sera, n = 36) indicated that all groups had the lowest IgE+ to Guk-SS. In individual ELISA, patients sensitized to both wheat and soybeans (WS; n = 4) showed significantly higher IgE+ to all SS types (Yangjo > Jin > Guk) than those sensitized to wheat (W; n = 3) or Soy (S; n = 3) alone. The W group had IgE+ similar to the control group for Guk and Jin-SS, while the S group showed slightly higher IgE+ to Yangjo-SS. When soybean was used as an inhibitor, the IgE+ to Yangjo-SS and Jin-SS was inhibited by more than 50% (Yangjo > Jin). In contrast, wheat exhibited only subtle inhibition of both SS (< 20%). Converse showed similar results.</p><p><strong>Conclusions: </strong>For pediatric patients sensitized to wheat, it is suggested that Korean SS be carefully introduced at home. For patients sensitized to soybeans, it is safest to try Guk-SS before attempting other types.</p>","PeriodicalId":8552,"journal":{"name":"Asian Pacific journal of allergy and immunology","volume":" ","pages":""},"PeriodicalIF":2.3000,"publicationDate":"2025-05-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Immunoglobulin E binding capacity to various types of Korean soy sauces among children sensitized to wheat and soybean.\",\"authors\":\"Jeongmin Lee, Purevsan Gantulga, Kyunguk Jeong, Sanghwa Youm, Sooyoung Lee\",\"doi\":\"10.12932/AP-110924-1922\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><strong>Background: </strong>Soy sauce (SS) is made from soy or a mix of soybean and wheat proteins. With the rise in global consumption of Korean SS, understanding the allergenicity of its different types is essential.</p><p><strong>Objective: </strong>This study is the first to evaluate whether the immunoglobulin E binding capacity (IgE+) in children sensitized to soybeans or wheat varies by SS types.</p><p><strong>Methods: </strong>Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and an enzyme-linked immunosorbent assay (ELISA) using pooled and individual sera were performed with three SS types. Inhibition ELISA was performed using SS concentrate, extracts of wheat, and soybean.</p><p><strong>Results: </strong>Guk-SS showed very faint protein bands, on SDS-PAGE. ELISA (pooled sera, n = 36) indicated that all groups had the lowest IgE+ to Guk-SS. In individual ELISA, patients sensitized to both wheat and soybeans (WS; n = 4) showed significantly higher IgE+ to all SS types (Yangjo > Jin > Guk) than those sensitized to wheat (W; n = 3) or Soy (S; n = 3) alone. The W group had IgE+ similar to the control group for Guk and Jin-SS, while the S group showed slightly higher IgE+ to Yangjo-SS. When soybean was used as an inhibitor, the IgE+ to Yangjo-SS and Jin-SS was inhibited by more than 50% (Yangjo > Jin). In contrast, wheat exhibited only subtle inhibition of both SS (< 20%). Converse showed similar results.</p><p><strong>Conclusions: </strong>For pediatric patients sensitized to wheat, it is suggested that Korean SS be carefully introduced at home. For patients sensitized to soybeans, it is safest to try Guk-SS before attempting other types.</p>\",\"PeriodicalId\":8552,\"journal\":{\"name\":\"Asian Pacific journal of allergy and immunology\",\"volume\":\" \",\"pages\":\"\"},\"PeriodicalIF\":2.3000,\"publicationDate\":\"2025-05-05\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Asian Pacific journal of allergy and immunology\",\"FirstCategoryId\":\"3\",\"ListUrlMain\":\"https://doi.org/10.12932/AP-110924-1922\",\"RegionNum\":4,\"RegionCategory\":\"医学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"ALLERGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Asian Pacific journal of allergy and immunology","FirstCategoryId":"3","ListUrlMain":"https://doi.org/10.12932/AP-110924-1922","RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"ALLERGY","Score":null,"Total":0}
引用次数: 0

摘要

背景:酱油(SS)是由大豆或大豆和小麦蛋白的混合物制成的。随着韩国SS在全球消费的增加,了解其不同类型的致敏性是必不可少的。目的:本研究首次评估大豆或小麦致敏儿童免疫球蛋白E结合能力(IgE+)是否因SS类型而异。方法:采用十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(SDS-PAGE)和酶联免疫吸附试验(ELISA)对3种SS型患者的血清进行检测。用SS浓缩物、小麦提取物和大豆提取物进行酶联免疫吸附试验。结果:Guk-SS在SDS-PAGE上显示非常微弱的蛋白带。ELISA(合并血清,n = 36)结果显示,各组对Guk-SS的IgE+水平均最低。在个体ELISA中,患者对小麦和大豆均敏感(WS;n = 4)对所有SS型(Yangjo b> Jin b> Guk)的IgE+均显著高于对小麦(W;n = 3)或Soy (S;N = 3)单独。W组对Guk和Jin-SS的IgE+与对照组相似,而S组对Yangjo-SS的IgE+略高。以大豆为抑制剂时,对Yangjo- ss和Jin- ss的IgE+抑制率均在50%以上(Yangjo > Jin)。相比之下,小麦对这两种SS的抑制作用都很微弱(< 20%)。匡威也给出了类似的结果。结论:对于对小麦过敏的儿童患者,建议在家中慎用国产SS。对于对大豆敏感的患者,在尝试其他类型之前先尝试Guk-SS是最安全的。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Immunoglobulin E binding capacity to various types of Korean soy sauces among children sensitized to wheat and soybean.

Background: Soy sauce (SS) is made from soy or a mix of soybean and wheat proteins. With the rise in global consumption of Korean SS, understanding the allergenicity of its different types is essential.

Objective: This study is the first to evaluate whether the immunoglobulin E binding capacity (IgE+) in children sensitized to soybeans or wheat varies by SS types.

Methods: Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and an enzyme-linked immunosorbent assay (ELISA) using pooled and individual sera were performed with three SS types. Inhibition ELISA was performed using SS concentrate, extracts of wheat, and soybean.

Results: Guk-SS showed very faint protein bands, on SDS-PAGE. ELISA (pooled sera, n = 36) indicated that all groups had the lowest IgE+ to Guk-SS. In individual ELISA, patients sensitized to both wheat and soybeans (WS; n = 4) showed significantly higher IgE+ to all SS types (Yangjo > Jin > Guk) than those sensitized to wheat (W; n = 3) or Soy (S; n = 3) alone. The W group had IgE+ similar to the control group for Guk and Jin-SS, while the S group showed slightly higher IgE+ to Yangjo-SS. When soybean was used as an inhibitor, the IgE+ to Yangjo-SS and Jin-SS was inhibited by more than 50% (Yangjo > Jin). In contrast, wheat exhibited only subtle inhibition of both SS (< 20%). Converse showed similar results.

Conclusions: For pediatric patients sensitized to wheat, it is suggested that Korean SS be carefully introduced at home. For patients sensitized to soybeans, it is safest to try Guk-SS before attempting other types.

求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
CiteScore
12.80
自引率
0.00%
发文量
74
审稿时长
>12 weeks
期刊介绍: The Asian Pacific Journal of Allergy and Immunology (APJAI) is an online open access journal with the recent impact factor (2018) 1.747 APJAI published 4 times per annum (March, June, September, December). Four issues constitute one volume. APJAI publishes original research articles of basic science, clinical science and reviews on various aspects of allergy and immunology. This journal is an official journal of and published by the Allergy, Asthma and Immunology Association, Thailand. The scopes include mechanism, pathogenesis, host-pathogen interaction, host-environment interaction, allergic diseases, immune-mediated diseases, epidemiology, diagnosis, treatment and prevention, immunotherapy, and vaccine. All papers are published in English and are refereed to international standards.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信