Induction of IgE antibody response by the green seed extract ofVigna sinensis in mice

Sensitization to ingested foods is a known fact and several food allergens have been characterized. It has been observed in our survey that the people complained of allergic symptoms after consumption of the vegetableVigna sinensis. In this study, the experiments were carried to investigate the IgE antibody response against the green seed extract of vigna sinensis in mice and found that the primary, secondary and tertiary immunization with or without adjuvant by different doses induced a significant production of IgE antibodies. The presence of IgE antibodies in the mice sera were determined by passive cutaneous anaphylaxis and enzyme linked immunosorbent assay. It was also confirmed that these allergens were found to be heat resistant and shared a common epitope(s) with the other legume foods, as evidenced by the cross-reactive studies.