발효 과정에 따른 대두의 알레르기성 분석

Abstract

Purpose:The aim of this study was to determine the allergenicity of soybean by fermentation. Methods:Non-fermented soybean, fermented soybean by Bacillus subtilis KFCC 11293 and 3-step fermented soybean by Lactococcus lactis subsp. lactis IFO 12007 and Aspergillus oryzae, B. subtilis KFCC 11293 were extracted with phosphate buffered saline (PBS). In order to detect soybean-specific IgE, we performed SDS-PAGE and IgE immunoblot analysis by using 3 kinds of soybean extracts and sera from 9 patients with atopic dermatitis. All patients were sensitive to soybean, which were confirmed by CAP-FEIA. Results:SDS-PAGE of non-fermented soybeans showed many bands, whereas only peptides of less than 15 kDa were found in fermented soybeans. IgE immunoblot analysis of fermented soybeans failed to detect specific IgE which were seen in non-fermented soybeans. Conclusion:Fermentation could reduce the allergenicity of soybeans by efficiently degrading antigenic proteins in soybeans. However, there was no significant difference between fermentation by B. subtilis and the 3-step fermentation.