Development of hypoallergenic soybean products and evaluation of their availability

低过敏性大豆产品的开发及其可用性评价

• 批准号: 09556028
• 负责人: OGAWA Tadashi
• 金额: $ 4.1万
• 依托单位: KYOTO UNIVERSITY (1998)The University of Tokushima (1997)
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (B)
• 财政年份: 1997
• 资助国家: 日本
• 起止时间: 1997 至 1998
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-09556028/
• 关键词: soybean; allergen; hypoallergenic; allergic patients; challenge test; chemical breeding; 低アレルゲン煮豆; 低アレルゲン豆腐; 低アレルゲン大豆プリン; 食物アレルギー

Soybean are known as one of the major allergenic foodstuffs, while they have been recognized to be the important protein sources in a field food processing because of their nutritional and functional benefit. At the present day, there is an urgent demand on food scientist to identify the proteins responsible for the allergenicity and to develop the hypoallergenic soybean products for soybean allergic patients, because there is no effective thereputic meenings other than the elimination of offending foodstuffs.The reduction of allergenicity of soybean and soybean products has been done by using the techniques of breeding, physicochemical treatments, and enzymatic digestion. Among three major allergens, alpha-subunit of beta-conglicinin and Gly mBd 28K were eliminated from seeds by a chemical breeding, and the most strong one, Gly m Bd 30K, was almost completely removed from soymilk by a centrifugation under limited conditions. By the combination of these procedures, several hypoallergenic soybean products were developed and subjected to a challenge test with soybean allegic patients to evaluate its efficacy. The results demonstrated that the cooked soybean treated with Bacillus proteinase may be effective for about 80% of the soybean allergic patients.

大豆被认为是主要的过敏性食品之一，而大豆因其营养和功能价值而被公认为是食品加工领域中重要的蛋白质来源。目前，除去除有害食品外，尚无有效的减敏手段，因此迫切需要食品科学家鉴定大豆过敏性蛋白质，为大豆过敏症患者开发低过敏性大豆制品。目前，降低大豆及其制品过敏性的方法主要有育种、物化处理和酶消化技术。在三种主要过敏原中，β-conglicinα亚基和Gly mBd 28K通过化学育种从种子中去除，最强的Gly m Bd 30K在有限条件下通过离心法几乎完全从豆浆中去除。通过这些程序的结合，开发了几种低过敏性大豆产品，并对大豆患者进行了挑战测试，以评估其疗效。结果表明，用芽孢杆菌蛋白水解酶处理煮熟的大豆对80%左右的大豆过敏患者有效。

项目成果

B.Yanishi: "Micro-assay method for evaluating the allergenicity of the major soybean allergen,Gly m Bd 30K" Biosci.Biotech.Biochem.61. 19-23 (1997)

B.Yanishi：“用于评估主要大豆过敏原 Gly m Bd 30K 过敏性的微量测定方法”Biosci.Biotech.Biochem.61。

H.Tsuji: "Purification and characterzation of soybean allegen Gly m Bd 28K" Biosci.Biotech.Biochem.61. 942-947 (1997)

H.Tsuji：“大豆过敏原 Gly m Bd 28K 的纯化和表征”Biosci.Biotech.Biochem.61。

T.Ogawa: "Fate of a Major Soybean Allergen, Gly m Bd 30K, in Rice-, Barley-, and Soybean- Koji Miso (Fermented Soybean Paste) during Fermentation." Food Sci.Technol.Int.Tokyo,. 3. 145-149 (1997)

T.Okawa：“发酵过程中大米、大麦和大豆曲味噌（发酵豆酱）中主要大豆过敏原 Gly m Bd 30K 的命运。”

T.Ogawa: "Micro-Assay Method for Evaluating the Allergenicity pg the Major Soybean Allergen, Gly m Bd 30K, with Mouse Antiserum and RBL-2H3 Cells." Biosci.Biotech.Biochem.,. 61,. 19-23 (1997)

T.Okawa：“使用小鼠抗血清和 RBL-2H3 细胞评估主要大豆过敏原 Gly m Bd 30K 过敏性的微测定方法。”

T.Ogawa et al.: "Substantially Complete Removal of Three Major Allergenic Soybean Protein(Gly m Bd 30K,Gly m Bd 28K,and alpha-Subunit of beta-Conglycinin)from Soy Protein by Using a Mutant Soybean, Tohoku 124." Biosci.Biotech.Biochem.61. 2148-2150 (1997)

T.Okawa 等人：“使用突变大豆，Tohoku 124，从大豆蛋白中基本上完全去除三种主要致敏大豆蛋白（Gly m Bd 30K、Gly m Bd 28K 和 β-伴大豆球蛋白的 α 亚基）”。