Major allergens in soybean and clinical significance of IgG4 antibodies investigated by IgE‐ and IgG4‐immunoblotting with sera from soybean‐sensitive patients

Abstract

There were various antigenic proteins in soybean. Five proteins with molecular weights of 20,000 and 58,000 in the whey fraction, and 26,000, 31,000 and 78,000 in the globulin fraction, were considered major allergens in the IgE-mediated reaction. Results of IgE- and IgG4-immunoblotting suggested that soybean-specific IgG4 may act anaphylactically in patients with soybean allergy.