Reduction of the Allergenicity of Soybean by Treatment with Proteases
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概要
- 論文の詳細を見る
Soybeans were treated with proteases to reduce allergenicity. By immunoblotting with a monoclonal antibody against a major soybean allergen (Gly m Bd 30K), two of eight proteases so far tested were selected to achieve a reduction in allergenicity. Both antigenicity to the monoclonal antibody and allergenicity to the sera from soybeansensitive patients proved to be markedly reduced by processing with either protease. Thus, soybeans treated with an appropriate protease may possibly be supplied as a hypoallergenic foodstuff for patients.
- 財団法人 学会誌刊行センターの論文
著者
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Tsuji Hiroaki
Nisshin Oil Mills Ltd.
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Tsuji H
Dep. Of Nutritional Sci. Fac. Of Health And Welfare Sci. Okayama Prefectural Univ.
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Tsuji Hideaki
Department Of Chemistry Faculty Of Education Gifu University
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BANDO Noriko
Department of Nutrition, School of Medicine, The University of Tokushima
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Nishikawa Kiyoshi
National Kagawa Children's Hospital
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Tsuji Hideaki
Department Of Nutritional Science Okayama Prefectural University
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Ogawa Tadashi
Department Of Legal Medicine Aichi Medical University School Of Medicine
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Huang Tao
Department Of Molecular Signaling Interdisciplinary Graduate School Of Medicine And Engineering Univ
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Noriko Bando
Department Of Food Science Graduate School Of Nutrition And Biosciences The University Of Tokushima
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Yamada Yuko
Department Of Cardiovascular Medicine Osaka National Hospital
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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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NADAOKA Yoshimi
Department of Nutrition, School of Medicine, The University of Tokushima
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EMOTO Shinya
Pediatrics, Tokushima Kensei Hospital
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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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Yamada Yuko
Department of Cardiology, National Cerebral and Cardiovascular Center
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NISHIKAWA Kiyoshi
National Kagawa Children's Hospital
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