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KMID : 0613820120220040524
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Journal of Life Science
2012 Volume.22 No. 4 p.524 ~ p.531
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Allergenicity Change of Soybean Proteins by Thermal Treatment Methods
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Seol Hui-Gyeong
Ko Yu-Jin
Kim Eun-Jung
Lee Gyeong-Lan
Kim Do-Gyeong
Lee Jeong-Ok
Ahn Kang-Mo
Ryu Chung-Ho
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Abstract
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Soybean is one of the most common food materials causing food hypersensitivity reactions in Korea. In this study, we have investigated the effect of roasting and fermentation on the allergenicity of soybean. Three kinds of soybean (Daepung, Daewon, and Taegwang) were prepared as raw, roasted, and fermented by Bacillus subtilis GSK 3580, and then their proteins were extracted. The proteins were separated using SDS-PAGE, and the detection of IgE specific to soybean proteins was performed by immunoblotting using 7 sera of soybean allergy patients and non-allergic control individuals. Serum specific IgE to soybean was measured by ELISA. The SDS-PAGE of raw soybean proteins showed various-sized bands ranging from 9 to 76 kDa, which are known as major allergens. In particular, 9, 21, 34, 52, 72, and 76 kDa proteins are known as LTP, Kunits trypsin inhibitor, Gly m Bd 30K, β-subunit, α-subunit, and α'-subunit of β-conglycinin, respectively; these are major allergens in soybean. In contrast, only peptides of less than 35 kDa were found in roasted and fermented soybeans. IgE immunoblot analysis of three roasted species of soybeans commonly detected at 38-40 kDa and 10-15 kDa. The protein bands in fermented soybean showed very weak signals or were not detected. In addition, the reactivity of most patients' sera to soybean was decreased after roasting and fermentation. With these results, it may be concluded that the allergenicity of soybeans is reduced by the roasting and fermentation processes. It is supposed that allergenic proteins in soybean were degraded by heat treatment methods and proteolytic enzymes were secreted from fermenting microorganisms.
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KEYWORD
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Soybean, food allergy, allergenicity
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