1993 Fiscal Year Final Research Report Summary
Identification and characterization of allergens in soybeann
| Project/Area Number |
04660090
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| Research Category |
Grant-in-Aid for General Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Research Field |
応用生物化学・栄養化学
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| Research Institution | School of Medicine, The University of Tokushima |
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Principal Investigator |
OGAWA Tadashi The University of Tokushima School of Medicine Professor, 医学部, 教授 (80027193)
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| Co-Investigator(Kenkyū-buntansha) |
BANDO Noriko The University of Tokushima School of Medicine Technician, 医学部, 教務員 (40116851)
KIMOTO Masumi The University of Tokushima School of Medicine Assistant Professor, 医学部, 助手 (40108866)
TSUJI Hideaki The University of Tokushima School of Medicine Associate Professor, 医学部, 助教授 (20093875)
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| Project Period (FY) |
1992 – 1993
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| Keywords | Allergy / Allergen / Atopic dermatisis / Soybean / Protein / Immunoglobulin E / Epitope |
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| Research Abstract |
IgE-Binding proteins (allergens) have been characterized by SDS-PAGE and immunoblot methods using sera of the patients with atopic dermatisis. About 15 components of soybean proteins were recognized by patient's sers and about two-thirds of them were assigned to the components in the 7S-globulin fraction. A unique protein with a molecular weight of about 30,000 bound most strongly and frequently with the patient's IgEs, which was named as Gly m Bd 30K.Sera of almost all the patients were shown to lack the IgEs recognizing the proteins in 11S-globulin fraction, suggesting that the proteins in this fraction, conglycinin, may be less allergenic to the patients with atopic dermatisis. The major allergen, Gly m Bd 30K, was isolated and identified to be soybean 34-kDa oil-body-associated protein. This protein was shown to have about 30% sequence homology with Der p I, the major allergen of house dust mite. Using two distinct moncobdies, the sandwich ELISA was developed for the selective determination of Gly m Bd 30K in the processed foods with the sensitivity between 5 and 500 ng. The results obtained in the present investigation may provide useful knowledges for the development of hypoallergenic soybean foods to the food-allergic patients.
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