| Project/Area Number |
09556028
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| Research Category |
Grant-in-Aid for Scientific Research (B)
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| Allocation Type | Single-year Grants |
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| Section | 展開研究 |
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| Research Field |
食品科学・栄養科学
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| Research Institution | KYOTO UNIVERSITY (1998)
The University of Tokushima (1997) |
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Principal Investigator |
OGAWA Tadashi KYOTO UNIVERSITY,Research Institute for Food Science ; Professor, 食糧科学研究所, 教授 (80027193)
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| Co-Investigator(Kenkyū-buntansha) |
HOSOYAMA Hiroshi Allergen Free Technology Co., Researcher, テクノロジー研究所, 研究員
BANDO Noriko The Tokushima University, School of Medicine, Technician, 医学部, 教務員 (40116851)
MORIYAMA Tatsuya KYOTO UNIVERSITY,Research Institute for Food Science ; Assistant professor, 食糧科学研究所, 助手 (60239704)
山西 倫太郎 徳島大学, 医学部, 助手 (30253206)
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| Project Period (FY) |
1997 – 1998
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| Project Status |
Completed (Fiscal Year 1998)
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| Budget Amount *help |
¥6,400,000 (Direct Cost: ¥6,400,000)
Fiscal Year 1998: ¥900,000 (Direct Cost: ¥900,000)
Fiscal Year 1997: ¥5,500,000 (Direct Cost: ¥5,500,000)
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| Keywords | 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 |
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| Research Abstract |
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.
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