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}
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.
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.