Hypoallergenicity of Various Miso Pastes Manufactured in Japan
Hypoallergenicity of Various Miso Pastes Manufactured in Japan
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DOI：
10.3177/jnsv.59.462
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发表时间：
2013-10-01
影响因子：
1.6
通讯作者：
Kawamura, Yukio
中科院分区：
文献类型：
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作者：
Moriyama, Tatsuya;Yano, Erika;Kawamura, Yukio
味噌酱是一种发酵的大豆食品，在日本和其他亚洲国家很受欢迎。然而，已知大豆在某些个体中诱导过敏反应。在本研究中，我们评估了日本各种味噌的致敏性。提取了天久味增、卡拉久味增、Mugi-miso和Mame-miso的总蛋白，并分析了其蛋白质谱。在完整大豆提取物中检测到的主要蛋白质条带在任何味噌样品中均不存在，而是显示出约10-25 kDa的各种低分子量蛋白质条带。用特异性抗体进行蛋白质印迹分析，测定6种主要大豆过敏原的存在水平。我们发现，过敏原水平在味噌和过敏原类型之间存在差异;然而，味噌中的过敏原水平始终低于大豆提取物。我们用大豆过敏患者的血清IgE进行的IgE-ELISA实验获得了类似的结果。总之，这些结果表明，与大豆提取物相比，各种类型的味噌含有少量的完整大豆过敏原。此外，一些证据表明，在发酵时间相对较长的深色Karakuti-kome味噌和Mame-miso中，过敏原水平非常低，这表明发酵时间可能是味噌低过敏性的关键因素。
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.