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Identification des protéines allergéniques dans les huiles non raffinée et raffinée et la lécithine, issues de la graine de soja

Abstract : Soy oil and lecithin, resulting from potentially allergenic seeds, are often used in agro-foodstuffs and pharmaceutical industrial sectors. This relation allows for the observation of sensitizing reactions to oil and lecithin to be explained. We studied the protein composition of soy oils, lecithin and seeds and specified their reactivity with regard to serums of patients sensitized to seed proteins. Using appropriate extraction methods, we confirmed the presence of allergenic proteins in both unrefined and refined oils and in lecithin. Mass spectrometry allowed us to identify a 56 kDa protein ([beta]-amylase) binding to Ig E, specific to patients allergic to soybean, and very resistant to oil refining processes. Other allergens whose immunoreactivities depend on denaturations undergone during industrial processing were also identified (lipoxygenase, lectin, tryptisin inhibitor of Kunitz). The elimination of phospholipids during ungumming involves simultaneous elimination of many proteins.
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https://hal.univ-lorraine.fr/tel-01746815
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Submitted on : Thursday, March 29, 2018 - 10:45:22 AM
Last modification on : Monday, August 31, 2020 - 2:25:35 PM

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Younès Errahali. Identification des protéines allergéniques dans les huiles non raffinée et raffinée et la lécithine, issues de la graine de soja. Biologie moléculaire. Université Henri Poincaré - Nancy 1, 2004. Français. ⟨NNT : 2004NAN10005⟩. ⟨tel-01746815⟩

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