Food allergy: the molecular and clinical analysis of soybean

Results Through biotechnological methods such as PCR and electrophoresis there were determined if products, used in our project, were pure, without any intermixture of others products. By using Real – time PCR we found out if our product is genetically modified or not. In our case there were two main modifications 35S promoter and NosT terminator. One of these products is soybean, which were used for further testing. From this type of soy prepared 20% hydrolizates were obtained that have been used to perform skin – prick tests on patients who are allergic to wild – type soy. By doing this clinical testing we were trying to find out if GM products may elicit stronger allergic reaction and to increase allergenicity than wild-type products, in our case soybean. We performed skin prick tests with on 20 patients allergic to soy with wild – type and GM soy, to demonstrate the potential influence of GMO. Conclusion Our data showed that soy is one of the most popular food allergen among Lithuanians. Most common GM among soy was 35S promoter and NosT terminator. There were no significant differences between GM and wild – type soybean allergens of skin – prick testing to patients that are allergic to soybean and its products and also to people that have no any allergic response to wild – type.