Quantitative Analysis of Gly m Bd 28K in Soybean Products by a Sandwich Enzyme-Linked Immunosorbent Assay
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概要
- 論文の詳細を見る
A sandwich enzyme-linked immunosorbent assay for the soybean allergen, which consists of a monoclonal antibody (D4) as the fixing (first) antibody and another peroxidase-conjugated monoclonal antibody (C5) as the second, has been developed. Both D4 and C5 monoclonal antibodies strongly bound to the guanidine HCldenatured allergen, Gly m Bd 28K. Therefore the samples used in the present experiment were extracted with sodium phosphate buffer (pH 8.0) con-taining 6M guanidine and 10 mM 2-mercaptoethanol, then completely dialyzed against phosphate-buffered saline (PBS). The dialyzed samples were subjected to the assay. Various soybean products were observed to contain the allergen at high concentrations, such as soybean protein isolate (SPI), tofu, kori-dofu, and yuba, but its contents in soy milk and abura-age were found to be low. In fermente products such as natto, soy sauce, and miso, and even in the processed foods with soybean protein isolate (SPI), the allergen was not detected. These results were also confirmed by an immunoblotting technique with D4.
- 財団法人 学会誌刊行センターの論文
著者
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HIEMORI Miki
Department of Nutritional Science, Okayama Prefectural University
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Kimoto Masumi
Department Of Nutritional Science Faculty Of Health And Welfare Okayama Prefectural University
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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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Tsuji Hideaki
Department Of Nutritional Science Okayama Prefectural University
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YOSHIZUMI Kazuma
Department of Food Science and Technology, Fukuyama University
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Ogawa Tadashi
Department Of Legal Medicine Aichi Medical University School Of Medicine
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Noriko Bando
Department Of Food Science Graduate School Of Nutrition And Biosciences 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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Horiguchi M
Department Of Nutritional Science Faculty Of Health And Welfare Science Okayama Prefectural Universi
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Bando Noriko
Department Of Food Science Graduate School Of Nutrition And Bioscience The University Of Tokushima
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Kimoto Masumi
Department of Immunology and Host Defenses, Ehime University Graduate 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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TSUJI Hideaki
Department of Nutritional Science, Faculty of Health and Welfare Science
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HIEMORI Miki
Department of Nutrition, School of Medicine, The University of Tokushima
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YOSHIZUMI Kazuma
Department of Nutrition, School of Medicine, The University of Tokushima
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