Degradation and removal of soybean allergen in Japanese soy sauce

Magishi,Norihiro; Yuikawa,Naoya; Kobayashi,Makio; Taniuchi,Shoichiro

doi:10.3892/mmr.2017.6815

Degradation and removal of soybean allergen in Japanese soy sauce

Authors:
- Norihiro Magishi
- Naoya Yuikawa
- Makio Kobayashi
- Shoichiro Taniuchi
View Affiliations

Affiliations: Research Laboratory, Higashimaru Shoyu Co., Ltd., Tatsuno, Hyogo 679‑4167, Japan, Department of Pediatrics, Takatsuki General Hospital, Takatsuki, Osaka 569-1192, Japan
Published online on: June 20, 2017 https://doi.org/10.3892/mmr.2017.6815
Pages: 2264-2268

Metrics: Total Views: 0 (Spandidos Publications: | PMC Statistics: )

Metrics: Total PDF Downloads: 0 (Spandidos Publications: | PMC Statistics: )

Cited By (CrossRef): 0 citations Loading Articles...

Abstract

Soy sauce is a traditional fermented seasoning of Japan and is available throughout the world. The two main raw ingredients of soy sauce are soybean and wheat, both of which are established food allergens. The present study examined the degradation and removal of soybean allergens in soy sauce by immunoblotting with anti‑soybean protein antibody from rabbit and sera from two children with soybean allergy. It was demonstrated that soybean allergens were gradually degraded during the fermentation process, but were not completely degraded in raw soy sauce. During the processes of heat‑treatment and filtration, the soluble soybean allergens in raw soy sauce were denatured to insoluble allergens by heat‑treatment and subsequently completely removed from soy sauce by filtration. Therefore, to reduce the allergenicity of soy sauce, heat‑treatment and filtration are very important processes in addition to the enzymatic degradation during the fermentation of soy sauce.

View Figures

View References

1	Ogawa T, Bando N, Tsuji H and Sasaoka K, Nishikawa K and Sasaoka K: Investigation of the IgE-binding proteins in soybeans by immunoblotting with the sera of the soybean-sensitive patients with atopic dermatitis. J Nutr Sci Vitaminol (Tokyo). 37:555–565. 1991. View Article : Google Scholar : PubMed/NCBI
2	Ogawa T, Bando N, Tsuji H, Nishikawa K and Kitamura K: Alpha-subunit of beta-conglycinin, an allergenic protein recognized by IgE antibodies of soybean-sensitive patients with atopic dermatitis. Biosci Biotechnol Biochem. 59:831–833. 1995. View Article : Google Scholar : PubMed/NCBI
3	Krishnan HB, Kim WS, Jang S and Kerley MS: All three subunits of soybean beta-conglycinin are potential food allergens. J Agri Food Chem. 57:938–943. 2009. View Article : Google Scholar
4	Adachi A, Horikawa T, Shimizu H, Sarayama Y, Ogawa T, Sjolander S, Tanaka A and Moriyama T: Soybean beta-conglycinin as the main allergen in a patient with food-dependent exercise-induced anaphylaxis by tofu: Food processing alter pepsin resistance. Clin Exp Allergy. 39:167–173. 2009. View Article : Google Scholar : PubMed/NCBI
5	Ogawa T, Tsuji H, Bando N, Kitamura K, Zhu YI, Hirano H and Nishikawa K: Identification of the soybean allergenic protein, Gly m Bd 30K, with the soybean seed 34-kDa oil-body-associated protein. Biosci Biotechnol Biochem. 57:1030–1033. 1993. View Article : Google Scholar : PubMed/NCBI
6	Tsuji H, Bando N, Hiemori M, Yamanishi R, Kimoto M, Nishikawa K and Ogawa T: Purification of characterization of soybean allergen Gly m Bd 28K. Biosci Biotechnol Biochem. 61:942–947. 1997. View Article : Google Scholar : PubMed/NCBI
7	Tsuji H, Hiemori M, Kimoto M, Yamashita H, Kobatake R, Adachi M, Fukuda T, Bando N, Okita M and Utsumi S: Cloning of cDNA encoding a soybean allergen, Gly m Bd 28K. Biochim Biophys Acta. 1518:178–182. 2001. View Article : Google Scholar : PubMed/NCBI
8	Kleine-Tebbe J, Vogel L, Crowell DN, Haustein UF and Vieths S: Severe oral allergy syndrome and anaphylactic reactions caused by a Bet v 1- related PR-10 protein in soybean, SAM2. J Allergy Clin Immunol. 110:797–804. 2002. View Article : Google Scholar : PubMed/NCBI
9	Morisset M, Moneret-Vautrin DA, Kanny G, Guénard L, Beaudouin E, Flabbée J and Hatahet R: Thresholds of clinical reactivity to milk, egg, peanut and sesame in immunoglobulin E-dependent allergies: Evaluation by double-blind or single-blind placebo-controlled oral challenges. Clin Exp Allergy. 33:1046–1051. 2003. View Article : Google Scholar : PubMed/NCBI
10	Chen JC, Lin RH, Huang HC and Tzen JT: Cloning, expression and isoform classification of a minor oleosin in sesame oil bodies. J Biochem. 122:819–824. 1997. View Article : Google Scholar : PubMed/NCBI
11	Leduc V, Moneret-Vautrin DA, Tzen JT, Morisset M, Guerin L and Kanny G: Identification of oleosins as major allergens in sesame seed allergic patients. Allergy. 61:349–356. 2006. View Article : Google Scholar : PubMed/NCBI
12	Pons L, Olszewski A and Guéant JL: Characterization of the oligomeric behavior of a 16.5 kDa peanut oleosin by chromatography and electrophoresis of the iodinated form. J Chromatogr B Biomed Sci Appl. 706:131–140. 1998. View Article : Google Scholar : PubMed/NCBI
13	Huang AHC: Oil bodies and oleosins in seeds. Ann Rev Plant Physiol Plant Mol Biol. 43:177–200. 1992. View Article : Google Scholar
14	Pons L, Chery C, Romano A, Namour F, Artesani MC and Guéant JL: The 18 kDa peanut oleosin is a candidate allergen for IgE-mediated reactions to peanuts. Allergy. 57 Suppl 72:S88–S93. 2002. View Article : Google Scholar
15	Yokotsuka T: Soy sauce biochemistry. Adv Food Res. 30:195–329. 1986. View Article : Google Scholar : PubMed/NCBI
16	Kobayashi M and Hayashi S: Modeling combined effects of temperature and pH on growth of Zygosaccharomyces rouxii in soy sauce mash. J Ferment Bioeng. 85:638–641. 1998. View Article : Google Scholar
17	Kobayashi M and Hayashi S: Supplementation of NaCl to starter culture of the soy yeast Zygosaccharomyces rouxii. J Ferment Bioeng. 85:642–644. 1998. View Article : Google Scholar
18	Nagai H, Kobayashi M, Tsuji Y, Nakashimada Y, Kakizono T and Nishio N: Biological and chemical treatment of solid waste from soy sauce manufacture. Water Sci Technol. 45:335–338. 2002.PubMed/NCBI
19	Kobayashi M, Hashimoto Y, Taniuchi S and Tanabe S: Degradation of wheat allergen in Japanese soy sauce. Int J Mol Med. 13:821–827. 2004.PubMed/NCBI
20	Tsuji H, Okada N, Yamanishi R, Bando N, Kimoto M and Ogawa T: Measurement of Gly m Bd 30K, a major soybean allergen, in soybean products by a sandwich enzyme-linked immunosorbent assay. Biosci Biotechnol Biochem. 59:150–151. 1995. View Article : Google Scholar : PubMed/NCBI
21	Ogawa T, Samoto M and Takahashi K: Soybean allergens and hypoallergenic soybean products. J Nutr Sci Vitaminol (Tokyo). 46:271–279. 2000. View Article : Google Scholar : PubMed/NCBI
22	Bando N, Tsuji H, Hiemori M, Yoshimizu K, Yamanishi R, Kimoto M and Ogawa T: Quantitative analysis of Gly m Bd 28K in soybean products by a sandwich enzyme-linked immunosorbent assay. J Nutr Sci Vitaminol (Tokyo). 44:655–664. 1998. View Article : Google Scholar : PubMed/NCBI
23	Kobayashi M, Matsushita H, Yoshida K, Tsukiyama R, Sugimura T and Yamamoto K: In vitro and in vivo anti-allergic activity of soy sauce. Int J Mol Med. 14:879–884. 2004.PubMed/NCBI
24	Kobayashi M, Matsushita H, Shioya I, Nagai M, Tsukiyama R, Saito M, Sugita T, Sugimura T and Yamamoto K: Quality of life improvement with soy sauce ingredients, shoyu polysaccharides, in perennial allergic rhinitis: A double-blind placebo-controlled clinical study. Int J Mol Med. 14:885–889. 2004.PubMed/NCBI
25	Kobayashi M, Matsushita H, Tsukiyama R, Saito M and Sugita T: Shoyu polysaccharides from soy sauce improve quality of life for patients with seasonal allergic rhinitis: A double-blind placebo-controlled clinical study. Int J Mol Med. 15:463–467. 2005.PubMed/NCBI
26	Matsushita H, Kobayashi M, Tsukiyama R and Yamamoto K: In vitro and in vivo immunomodulating activities of Shoyu polysaccharides from soy sauce. Int J Mol Med. 17:905–909. 2006.PubMed/NCBI
27	Kobayashi M, Nagatani Y, Magishi N, Tokuriki N, Nakata Y, Tsukiyama R, Imai H, Suzuki M, Saito M and Tsuji K: Promotive effect of Shoyu polysaccharides from soy sauce on iron absorption in animals and humans. Int J Mol Med. 18:1159–1163. 2006.PubMed/NCBI
28	Kobayashi M, Magishi N, Matsushita H, Hashimoto T, Fujimoto M, Suzuki M, Tsuji K, Saito M, Inoue E, Yoshikawa Y and Matsuura T: Hypolimidemic effect of Shoyu polysaccharides from soy sauce in animals and humans. Int J Mol Med. 22:565–570. 2008.PubMed/NCBI
29	Laemmli UK: Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature. 227:680–685. 1970. View Article : Google Scholar : PubMed/NCBI