Reduction of the allergenicity of soybean by treatment with proteases.
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 soybean-sensitive 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.
Yamanishi
R
R
Department of Nutrition, School of Medicine, University of Tokushima, Japan.
Tsuji
H
H
Bando
N
N
Yamada
Y
Y
Nadaoka
Y
Y
Huang
T
T
Nishikawa
K
K
Emoto
S
S
Ogawa
T
T
D000328:Adult; D000485:Allergens / Q000276:immunology*; D052179:Antigens, Plant; D010450:Endopeptidases / Q000494:pharmacology*; D005260:Female; D005512:Food Hypersensitivity / Q000276:immunology; D006801:Humans; D006868:Hydrolysis; D008297:Male; D010940:Plant Proteins / Q000276:immunology*; D030262:Soybean Proteins; D013025:Glycine max / Q000276:immunology*
D000485:Allergens; D052179:Antigens, Plant; C103236:Gly m BD 30K protein, Glycine max; D010940:Plant Proteins; D030262:Soybean Proteins; D010450:Endopeptidases