anti-Gly m 4 (Glycine max), pAb

To date, food allergy to soy proteins has been described mainly in young children with atopic dermatitis, who often outgrow their soy allergy after 1 to 2 years of dietary elimination. In adults soybean dust elicited respiratory allergy symptoms because of a sensitization to the soybean hull proteins Gly m 1 and Gly m 2. Allergic reactions to soy-derived foods in adults, however, are less frequent. The Kunitz trypsin inhibitor glycinin, thealpha-subunit of beta-conglycinin, and a 50kDa protein with homology to chlorophyll A-B binding protein were identified as binding IgE of subjects with soy allergy.