Please use this identifier to cite or link to this item: https://scholarbank.nus.edu.sg/handle/10635/27764
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dc.titleFood Allergens and allergenicity of glycine max (L.) merr. (soy)
dc.contributor.authorLEE WAN SHE
dc.date.accessioned2011-10-18T18:00:21Z
dc.date.available2011-10-18T18:00:21Z
dc.date.issued2006-03-21
dc.identifier.citationLEE WAN SHE (2006-03-21). Food Allergens and allergenicity of glycine max (L.) merr. (soy). ScholarBank@NUS Repository.
dc.identifier.urihttp://scholarbank.nus.edu.sg/handle/10635/27764
dc.description.abstractTo improve the reliability of allergy diagnosis, plant food allergens were produced as recombinant proteins. First, known and putative allergens from six species, soy, maize, rice, wheat, potato and tomato, were identified by picking highly homologous matches of EST sequences with known allergen sequences. Many putative allergens were found to be shared across species, implying that cross-reactivity might be common. Next, the prevalence of sensitization and reactive sera towards 38 plant proteins were obtained through an immunoassay with 1105 allergic sera. Soy (Fabaceae) was discovered to be the most antigenic. Finally, seven known (basic 7S globulin, I?-conglycinin I?- and I?-chains, Gly m Bd30K, trypsin inhibitor, profilin, Gly m 4) and three putative (cysteine protease, isoflavone reductase, malate dehydrogenase) soy allergens were produced as recombinants, and used in an immunoassay to screen 84 soy-specific sera. The three putative allergens were verified to be antigenic, together with four of the known allergens.
dc.language.isoen
dc.subjectsoy, allergens, EST, BLAST, immunoassay, antigenic
dc.typeThesis
dc.contributor.departmentBIOLOGICAL SCIENCES
dc.contributor.supervisorTAN TIANG WAH, HUGH
dc.contributor.supervisorCHEW FOOK TIM
dc.description.degreeMaster's
dc.description.degreeconferredMASTER OF SCIENCE
dc.identifier.isiutNOT_IN_WOS
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