Fate of a Major Soybean Allergen, Gly m Bd 30K, in Rice-, Barley- and Soybean-Koji Miso (Fermented Soybean Paste) during Fermentation.
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概要
- 論文の詳細を見る
Miso (fermented soybean paste) had been shown to contain negligible or no Gly m Bd 30K, a major soybean allergen, by a sandwich enzyme-linked immunosorbent assay (ELISA). The fate of the allergen in miso with aging was systematically examined by ELISA and immunoblotting with a monoclonal antibody or sera from soybean-sensitive patients. The allergen in three types of miso (rice-koji, barley-koji and soybean-koji miso) was clearly shown to be rapidly digested as fermentation proceeded. These findings may provide useful information in the selection of these miso as one of the safe and hypoallergenic foods for soybean-allergic patients.
- 社団法人 日本食品科学工学会の論文
著者
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Tsuji Hideaki
Department Of Chemistry Faculty Of Education Gifu University
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YAMANISHI Rintaro
Department of Nutrition, School of Medicine, The University of Tokushima
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Okada Naoko
Department of Nutrition, School of Medicine, The University of Tokushima
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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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Okada Naoko
Department Of Biochemistry Nihon University School Of Medicine
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Ogawa Tadashi
Department of Applied Microbial Technology, Faculty of Biotechnology and Life Science, Sojo University
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EBINE Hideo
Central Miso Research Institute
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