Degradation of wheat allergen in Japanese soy sauce.
Degradation of wheat allergen in Japanese soy sauce.
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DOI：
10.3892/ijmm.13.6.821
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发表时间：
2004-06
影响因子：
5.4
通讯作者：
Makio Kobayashi;Y. Hashimoto;S. Taniuchi;S. Tanabe
中科院分区：
文献类型：
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作者：
Makio Kobayashi;Y. Hashimoto;S. Taniuchi;S. Tanabe
酱料是东亚国家的传统发酵调味品，在世界各地都有供应。小麦和大豆是酱料的两种主要原料，酱料中还含有高浓度的盐。由于小麦过敏被认为是全球性的严重问题，因此检测酱料的致敏性具有重要意义。本研究采用免疫印迹、抑制ELISA和直接ELISA三种方法对5例小麦过敏儿童血清进行检测，结果表明，在酱油发酵过程中，小麦过敏原在盐溶性和盐不溶性两种组分中均被降解为氨基酸和肽类，失去了与IgE结合的能力。此外，使用患者血清，通过抑制ELISA或直接ELISA，在日本的10种商品酱料中未检测到小麦过敏原。在酱料的酿造过程中，第一盐不溶性小麦过敏原溶解到盐水在曲阶段（霉菌培养和酶的生产），第二，所得到的盐溶解和最初的盐溶性小麦过敏原完全降解在moromi阶段（发酵）由微生物蛋白水解酶。因此，可以得出结论，酱料中不含小麦过敏原。
Soy sauce is a traditional fermented seasoning of East Asian countries and is available throughout the world. Wheat and soybeans are the 2 main raw materials of soy sauce, and soy sauce also contains a high concentration of salt. Since wheat allergy is considered a serious problem globally, it is significant to examine the allergenicity of soy sauce. In this study, by immunoblotting, inhibition ELISA and direct ELISA using sera from 5 children with wheat allergy, it was clearly demonstrated that wheat allergens were degraded into amino acids and peptides losing the IgE-binding ability in both salt-soluble and salt-insoluble fractions of soy sauce during fermentation. Furthermore, no wheat allergen was detected in 10 items of commercial soy sauce in Japan, by inhibition ELISA or direct ELISA using the sera of patients. In the brewing process of soy sauce, first salt-insoluble wheat allergen was solubilized to salt water during the koji stage (mold cultivation and enzyme production), and second both the resultant salt-solubilized and initially salt-soluble wheat allergens were completely degraded during the moromi stage (fermentation) by microbial proteolytic enzymes. Therefore, it was concluded that no wheat allergen is contained in soy sauce.