Natural Variability of Allergen Levels in Conventional Soybeans: Assessing Variation across North and South America from Five Production Years

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• 作者：Tao GengDuška Stojšin ; Kang Liu ; Bruce Schaalje ; Cody Postin ; Jason Ward ; Yongcheng Wang ; Zi Lucy Liu ; Bin Li ; Kevin Glenn
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2017
• 出版时间：January 18, 2017
• 年：2017
• 卷：65
• 期：2
• 页码：463-472
• 全文大小：360K
• ISSN：1520-5118

文摘

Soybean (Glycine max L. Merrill) is one of eight major allergenic foods with endogenous proteins identified as allergens. To better understand the natural variability of five soybean allergens (Gly m 4, Gly m 5, Gly m 6, Gly m Bd 28k, and Gly m Bd 30k), validated enzyme-linked immunosorbent assays (ELISAs) were developed. These ELISAs measured allergens in 604 soybean samples collected from locations in North and South America over five growing seasons (2009–2013/2014) and including 37 conventional varieties. Levels of these five allergens varied 5–19-fold. Multivariate statistical analyses and pairwise comparisons show that environmental factors have a larger effect on allergen levels than genetic factors. Therefore, from year to year, consumers are exposed to highly variable levels of allergens in soy-based foods, bringing into question whether quantitative comparison of endogenous allergen levels of new genetically modified soybean adds meaningful information to their overall safety risk assessment.