title: Hypoallergenicity of various miso pastes manufactured in Japan.
abstract: Miso paste (miso), a fermented soybean food, is popular in Japan and other Asian countries. However, the soybean is known to induce an allergenic response in some individuals. In the present study, we evaluated the allergenicity of various kinds of miso available in Japan. Total proteins were extracted from Amakuti-kome miso, Karakuti-kome miso, Mugi-miso and Mame-miso, and the protein profiles were analyzed. The major protein bands detected in the intact soybean extract were not present in any of the miso samples, which instead showed various low molecular weight protein bands of approximately 10-25 kDa. The existence levels of six major soybean allergens were determined by Western blotting using specific antibodies. We found that the allergen levels varied among miso and allergen types; however, allergen levels were consistently lower in miso than in the soybean extract. We obtained similar results for IgE-ELISA experiments using serum IgE from soybean allergy patients. Taken together, these results indicate that compared to soybean extract, various types of miso contain small quantities of intact soybean allergens. Additionally, several lines of evidence indicated that the allergen levels were exceptionally low in the dark-colored Karakuti-kome miso and Mame-miso, which are produced with relatively long fermentation periods, suggesting that the duration of fermentation might be a key factor in the hypoallergenicity of miso.
authors.affiliation: Department of Applied Biological Chemistry, School of Agriculture, Kinki University.
authors.forename: Tatsuya
authors.initials: T
authors.lastname: Moriyama
authors.forename: Erika
authors.initials: E
authors.lastname: Yano
authors.forename: Yuusuke
authors.initials: Y
authors.lastname: Suemori
authors.forename: Kyoko
authors.initials: K
authors.lastname: Nakano
authors.forename: Nobuhiro
authors.initials: N
authors.lastname: Zaima
authors.forename: Yukio
authors.initials: Y
authors.lastname: Kawamura
mesh_terms: D000485:Allergens / Q000009:adverse effects / Q000032:analysis* / Q000737:chemistry / Q000378:metabolism; D052179:Antigens, Plant / Q000009:adverse effects / Q000032:analysis* / Q000737:chemistry / Q000378:metabolism; D001230:Aspergillus / Q000378:metabolism; D001407:Bacillus / Q000378:metabolism; D015153:Blotting, Western; D004032:Diet / Q000208:ethnology; D004797:Enzyme-Linked Immunosorbent Assay; D005285:Fermentation; D005512:Food Hypersensitivity / Q000097:blood / Q000178:diet therapy / Q000209:etiology / Q000276:immunology*; D006801:Humans; D007073:Immunoglobulin E / Q000032:analysis / Q000378:metabolism; D007564:Japan; D008970:Molecular Weight; D010446:Peptide Fragments / Q000009:adverse effects* / Q000032:analysis / Q000302:isolation & purification / Q000378:metabolism; D010858:Pigmentation; D010936:Plant Extracts / Q000009:adverse effects / Q000737:chemistry; D059748:Proteolysis; D045730:Soy Foods / Q000009:adverse effects* / Q000032:analysis / Q000191:economics / Q000382:microbiology; D030262:Soybean Proteins / Q000009:adverse effects* / Q000032:analysis / Q000737:chemistry / Q000378:metabolism; D013997:Time Factors
chemical_list: D000485:Allergens; D052179:Antigens, Plant; D010446:Peptide Fragments; D010936:Plant Extracts; D030262:Soybean Proteins; D007073:Immunoglobulin E