A new technique to produce hypoallergenic soybean proteins using three different fermenting microorganism*1

Lee, J.O.; Lee, S.I.; Cho, S.H.; Oh, Chad K.; Ryu, Chung Ho

doi:10.1016/j.jaci.2004.01.320

Cited by 5 publications

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“…Our results demonstrated that the reactogenicity to b-conglycinin antibody and the molecular weights of the soybean proteins could be significantly reduced through fermentation by all of the 10 species of microorganisms, including both fungi and bacteria. These results are in agreement with some previous reports showing that the reactogenicity to b-conglycinin antibody and the molecular weight of b-conglycinin can be reduced by fermentation (Herian 1993;Tsuji 1997;Lee et al 2004;Song et al 2008).…”

Section: Discussionsupporting

confidence: 94%

“…Bacillus licheniformis, S-8, and Bacillus subtilis subsp. spizizenii all demonstrated the residual rate of the reactogenicity to b-conglycinin-antibody by less than 40% within 12 h, which is similar to other previous reports (Yamanihi 1995;Kiers 2000;Lee et al 2004). The SDS-PAGE and Western blot results for S-8 showed that there were few polypeptide molecules of more than 20 kDa left within 24 h. The contents of a and a?…”

Section: Discussionsupporting

confidence: 91%

“…Therefore, optimization of the fermentation conditions for the commercial fermented SBM production is still needed. Allergenic soybean proteins can be inactivated by many types of microorganisms, especially Bacillus subtilis, Bacillus licheniformis, Bifidobacterium breve, Bifidobacterium animalis, Bifidobacterium longum, Lactobacillus fermentum, Aspergillus oryzae, Aspergillus niger, and Saccharomyces cerevisae (Herian 1993;Tsuji 1997;Lee et al 2004;Song et al 2008). Therefore these nine species plus S-8, a bacillus, isolated in our laboratory, were employed in this study.…”

Section: Discussionmentioning

confidence: 99%

“…It has been demonstrated that soybean allergens can be inactivated by microbial proteolytic enzymes during fermentation (Yamanihi et al 1995;Ogawa et al 2000;Hong et al 2004;Ito et al 2005;Kobayashi 2005). Allergenic soybean proteins can be inactivated by many types of microorganisms, including bacteria and fungi such as Bacillus subtilis, Bacillus licheniformis, Bifidobacterium breve, Bifidobacterium animalis, Bifidobacterium longum, Lactobacillus fermentum, Aspergillus oryzae, Aspergillus niger, and Saccharomyces cerevisae (Herian 1993;Tsuji 1997;Lee et al 2004;Song et al 2008).…”

mentioning

confidence: 99%

“…Most studies related to soybean allergens have been designed for the production of low soybean allergen food for humans (Herian 1993;Tsuji 1997;Lee et al 2004;Song et al 2008). However, the major allergens of humans are different from those of animals.…”

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confidence: 99%

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Strain screening for lowering immune activity of β-conglycinin in defatted whole soybean flour through fermentation

et al. 2014

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Strain screening for lowering immune activity of b-conglycinin in defatted whole soybean flour through fermentation. Can. J. Anim. Sci. 94: 427Á436. b-conglycinin is one of the major allergenic soybean proteins that can lead to hypersensitivity in newly weaned pigs or calves. The goal of this study was to evaluate the activities of various microorganisms on the immunogenicity of b-conglycinin in newly weaned pigs following fermentation. Defatted whole soybean flour (SBM) was separately fermented in a 5-L fermenter with one of 10 microorganisms (Bacillus subtilis subsp.

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Section: Discussionsupporting

confidence: 94%

Section: Discussionsupporting

confidence: 91%

Section: Discussionmentioning

confidence: 99%

mentioning

confidence: 99%

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confidence: 99%

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Strain screening for lowering immune activity of β-conglycinin in defatted whole soybean flour through fermentation

et al. 2014

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Effect of Processing on the Allergenicity of Foods

Mills

Johnson

Zuidmeer-Jongejan

et al. 2014

Risk Management for Food Allergy

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Immunoreactivity reduction of soybean meal by fermentation, effect on amino acid composition and antigenicity of commercial soy products

et al. 2008

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Food allergy has become a public health problem that continues to challenge both the consumer and the food industry. The objectives of this study were to evaluate the reduction of immunoreactivity by natural and induced fermentation of soybean meal (SBM) with Lactobacillus plantarum, Bifidobacterium lactis, Saccharomyces cereviseae, and to assess the effect on amino acid concentration. Immunoreactivity of commercially available fermented soybean products and ingredients was also evaluated. ELISA and western blot were used to measure IgE immunoreactivity using plasma from soy sensitive individuals. Commercial soy products included tempeh, miso and yogurt. Fermented SBM showed reduced immunoreactivity to human plasma, particularly if proteins were <20kDa. S. cereviseae and naturally fermented SBM showed the highest reduction in IgE immunoreactivity, up to 89% and 88%, respectively, against human pooled plasma. When SBM was subjected to fermentation with different microorganisms, most of the total amino acids increased significantly (p<0.05) and only few of them suffered a decrease depending on the type of fermentation. All commercial soy containing products tested showed very low immunoreactivity. Thus, fermentation can decrease soy immunoreactivity and can be optimized to develop nutritious hypoallergenic soy products. However, the clinical relevance of these findings needs to be determined by human challenge studies.

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A new technique to produce hypoallergenic soybean proteins using three different fermenting microorganism*1

Cited by 5 publications

References 0 publications

Strain screening for lowering immune activity of β-conglycinin in defatted whole soybean flour through fermentation

Strain screening for lowering immune activity of β-conglycinin in defatted whole soybean flour through fermentation

Effect of Processing on the Allergenicity of Foods

Immunoreactivity reduction of soybean meal by fermentation, effect on amino acid composition and antigenicity of commercial soy products

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