Izumi H, Kondo S, Kashio H, Matsuda T, Nakamura R
Department of Food and Nutrition, Nagoya College of Nutrition, Naka, Japan.
Biosci Biotechnol Biochem. 2000 Oct;64(10):2250-3. doi: 10.1271/bbb.64.2250.
The effect of miso on allergenic proteins in rice seeds was investigated. When polished rice grains were incubated at 37 degrees C for 30-120 min with a 10% miso solution, but not with heat-treated miso or 1% NaCl, the amount of soluble proteins extracted from the rice grains with 1 M NaCl markedly decreased. SDS-PAGE, immunoblotting and densitometric analyses of these soluble proteins and insoluble proteins indicate that 26 kDa globulin and 14-16 kDa allergens in the grains were decreased to 15-60% during incubation with the miso solution, especially soybean-koji miso, without any large change in the content of major insoluble proteins.
研究了味噌对水稻种子中致敏蛋白的影响。当精米粒在37℃下用10%味噌溶液孵育30 - 120分钟时，而非用热处理的味噌或1%氯化钠孵育时，用1M氯化钠从米粒中提取的可溶性蛋白量显著减少。对这些可溶性蛋白和不溶性蛋白进行SDS - PAGE、免疫印迹和光密度分析表明，在与味噌溶液（尤其是大豆曲味噌）孵育期间，米粒中的26kDa球蛋白和14 - 16kDa过敏原减少至15% - 60%，而主要不溶性蛋白的含量没有任何大的变化。
