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Development of hypoallergenic soybean products and evaluation of their availability

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
项目状态:
已结题
起止时间:
1997 至 1998

项目摘要

项目成果

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中文摘要
翻译
大豆是主要的致敏食品之一,但由于其具有丰富的营养价值和功能性,已被公认为是田间食品加工中重要的蛋白质来源。目前,除了消除致敏性食品外,没有任何有效的研究意义,因此迫切需要食品科学家鉴定导致致敏性的蛋白质,并为大豆过敏患者开发低致敏性的大豆产品。采用育种、理化处理和酶消化等技术,降低了大豆及其制品的致敏性。三种主要过敏原中,β -conglicinin的α亚基和Gly mbd28k通过化学育种从种子中去除,最强的Gly mbd30k在有限条件下通过离心从豆浆中几乎完全去除。通过这些步骤的结合,开发了几种低过敏性大豆产品,并对大豆过敏患者进行了挑战试验,以评估其疗效。结果表明,经芽孢杆菌蛋白酶处理的熟大豆对约80%的大豆过敏患者有效。
英文摘要
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.
期刊论文(0)
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会议论文
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。
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作者: []
通讯作者:
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。
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通讯作者:
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。”
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通讯作者:
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。”
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