Insilico analysis of soya bean allergens and their cross reactivity

Allergy is a steadily increasing health problem for all age groups all over the world. Food allergies mostly against milk, eggs, peanut, soya bean, wheat, nuts, fruits, grass and pollens affect all age groups. Soya bean a member of the legume family, has universal distribution. Both the oil and the flour are used in many sorts of foods as it contains all the essential amino acids required by the human physiology. People allergic to soya and cross reactivity between the members of same family are likely to raise symptoms like excessive diarrhea, loss of appetite, gastro intestinal obstructions, itching, asthma, shortness of breath, muscular fatigue etc. The proteins sequence homologies have been used to identify prospective cross reactivity of the expressed protein belongs to such a family, it may be considered to have a higher probability to be an allergenic protein, and can be subsequently used in tracing the foods which contain the same type of protein/ amino acids. The outcome can be extrapolated in other food items for their allergenicity, cross reactivity, side effects etc. Incorporating this technique in the field of food technology can even enable in formulating food stuffs, specific for particular allergic individuals and thus facilitate allergic free diets.