Abstract: In this paper, we firstly identified cross-reactive soybean allergens using sera from cow milk allergic infants and mouse monoclonal antibodies. Then, the amino acid sequence similarity between the cross-reactive allergens and cow milk αS1-casein was analyzed by using bioinformatics software. In addition, the stability of the cross-reactive allergens was examined to in vitro digestion in simulated gastric fluid and to heating. The results showed that α subunit of β-conglycinin (Gly m Bd 60K) was identified as cross-reactive allergen. SDS-PAGE analysis demonstrated that Gly m Bd 60K could be completely digested in 2 min. Heating did not change the cross-reactivity of Gly m Bd 60K with αS1-casein monoclonal antibodies.

Key words: αS1-casein, soybean protein, cross-reactive allergen, stability