Effect of Gamma Irradiation on Soybean Allergen Levels
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概要
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The levels of food allergens in gamma-irradiated soybean (0, 2.5, 5, 7.5, 10, 20, and 30 kGy) were investigated by immunoblotting and ELISA, using allergen-specific antibodies and patient serum. After 3 months of storage, Coomassie brilliant blue (CBB) staining indicated similar total protein profiles among the treatments, but that some proteins were degraded by irradiation at high doses. Immunoblotting with specific antibodies for major soybean allergens (β-conglycinin, Gly m Bd 30 K, soybean trypsin inhibitor, and Gly m 4) resulted in apparent band profiles and intensities that were not significantly changed by irradiation. Competitive inhibition ELISA analyses suggested that there were no significant changes in the allergen contents, except for a decrease in the soybean trypsin inhibitor. The patient IgE binding allergenic protein patterns were not changed by irradiation up to 30 kGy. ELISA using patient serum also revealed that the IgE reactivity to the irradiated soybean extract did not increase from the level of the control, but that the reactivity to some patient serum IgE was significantly decreased by irradiation.
- 公益社団法人 日本農芸化学会の論文
著者
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Kitta Kazumi
National Food Res. Inst.
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Todoriki Setsuko
National Food Institute
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Moriyama Tatsuya
Department Of Applied Biological Chemistry Graduate School Of Agriculture Kinki University
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Kawamura Yukio
Department Of Applied Biological Chemistry Graduate School Of Agriculture Kinki University
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KAWAMURA Yukio
Department of Food Science and Biochemistry, Kyoto Women's University
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YANO Erika
Department of Applied Biological Chemistry, Graduate School of Agriculture, Kinki University
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KAWAMOTO Shin-ichi
National Food Research Institute, National Agriculture and Food Research Organization (NFRI, NARO)
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KITTA Kazumi
National Food Research Institute, National Agriculture and Food Research Organization (NFRI, NARO)
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