Reduction of the Soybean Allergenicity by the Fermentation with Bacillus natto.
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概要
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We investigated the effects of the fermentation with <I>Bacillus natto</I> on the allergenicity ascribed to the major soybean allergen, <I>Gly m</I> Bd 30K. Time dependent decreases in 1) reactivity for IgE antibody from a soybean-sensitive patient and 2) reactivity for a monoclonal antibody were observed during fermentation, and the electrophoretic patterns of the proteins in the fermented soybean showed all the proteins were hydrolyzed to the small fragments with molecular weight below 10,000. These results suggested that the epitopes of the <I>Gly m</I> Bd 30K against the mouse monoclonal IgG and human serum IgE were decomposed by the digestion with the proteases of <I>Bacillus natto</I> during fermentation and that natto might be a hypoallergenic soybean product.
著者
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Tsuji Hideaki
Department Of Chemistry Faculty Of Education Gifu University
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Yamanishi Rintaro
Department Of Food Science Graduate School Of Nutrition And Biosciences The University Of Tokushima
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Bando Noriko
Department Of Food Science Graduate School Of Nutrition And Bioscience The University Of Tokushima
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Huang Tao
Department Of Cardiology Guangdong General Hospital & Guangdong Cardiovascular Institute
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Ogawa Tadashi
Department of Applied Microbial Technology, Faculty of Biotechnology and Life Science, Sojo University
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HUANG Tao
Department of Nutrition, School of Medicine, The University of Tokushima
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