PROTEIN EXTRACTS FROM BEANS OF SOY AND PEANUT: FRACTIONAL COMPOSITION AND ALLERGENIC PROPERTIES

Soybeans and peanuts are the strongest food allergens among all leguminous plants. Today, allergens of these legumes are not sufficiently accessible in clinical practice for a number of reasons. In this regard, the aim of the work was to obtain protein extracts from soybeans and peanuts and to evaluate their biochemicaland allergenic properties. The preparation of a solution of protein-polysaccharide complexes was performed by the method of water-salt extraction, the determination of the protein content was carried out by the method of Bradford, the study of the protein composition of the obtained extracts was carried out by the polyacrylamide gel electrophoresis. Allergenic properties were investigated by the method of inhibition of sIgE binding. Proteins were described in the obtained protein extracts. They belong to cupin, prolamin, profi lin protein fractions and Bet v 1-like proteins. A study of individual protein fractions and further comparison of their allergenic properties will significantly complement the component diagnostics, which is actively being introduced into clinical practice.

allergens, soy, peanuts, protein extracts