title: Decrease in rice allergenic proteins of polished rice grains by incubating with a miso solution.
abstract: The effect of miso on allergenic proteins in rice seeds was investigated. When polished rice grains were incubated at 37 degrees C for 30-120 min with a 10% miso solution, but not with heat-treated miso or 1% NaCl, the amount of soluble proteins extracted from the rice grains with 1 M NaCl markedly decreased. SDS-PAGE, immunoblotting and densitometric analyses of these soluble proteins and insoluble proteins indicate that 26 kDa globulin and 14-16 kDa allergens in the grains were decreased to 15-60% during incubation with the miso solution, especially soybean-koji miso, without any large change in the content of major insoluble proteins.
authors: Department of Food and Nutrition, Nagoya College of Nutrition, Naka, Japan.
authors: H
authors: H
authors: Izumi
authors: S
authors: S
authors: Kondo
authors: H
authors: H
authors: Kashio
authors: T
authors: T
authors: Matsuda
authors: R
authors: R
authors: Nakamura
mesh_terms: D000485:Allergens / Q000032:analysis*; D015153:Blotting, Western; D004591:Electrophoresis, Polyacrylamide Gel; D012275:Oryza / Q000737:chemistry*; D010940:Plant Proteins / Q000032:analysis*; D013025:Glycine max / Q000737:chemistry*
chemical_list: D000485:Allergens; D010940:Plant Proteins