The effect of soy processing on its allergenicity: Discrepancy between IgE binding and basophil stimulation tests

The effect of soy processing on its allergenicity: Discrepancy between IgE binding and basophil stimulation tests

Presently, many studies assess allergenicity via IgE immunoblotting and IgE binding tests; however, IgE detection does not always signal the manifestation of a clinical allergy. However, the capacity of food allergens to trigger basophils makes it possible to use the in vitro functional basophil act...

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Bibliographic Details
Main Authors: Daniela Briceno, Annelot Breedveld, Janneke Ruinemmans-Koerts, Huub F.J. Savelkoul, Malgorzata Teodorowicz
Format: Article
Language:English
Published: Elsevier 2023-05-01
Series:Journal of Functional Foods
Subjects:
Maillard reaction
Glycation
Soybean
Allergenicity
IgE binding
Basophil activation test
Online Access:http://www.sciencedirect.com/science/article/pii/S1756464623000774

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http://www.sciencedirect.com/science/article/pii/S1756464623000774

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