Sung Dongeun, Ahn Kang Mo, Lim Seung-Yong, Oh Sangsuk
Department of Food Science and Technology, College of Engineering, Ewha Womans University, Seoul, Korea.
J Sci Food Agric. 2014 Sep;94(12):2482-7. doi: 10.1002/jsfa.6583. Epub 2014 Feb 22.
This study was performed to examine how the characteristics of soybean 2S protein influence allergenicity after enzymatic hydrolysis. Soybean 2S protein was extracted and enzymatic hydrolysis was performed using pepsin and chymotrypsin. Allergenicity was observed using soybean-sensitive patients' sera.
Only 13.3% (6/45) of soybean-sensitive patients reacted to soybean Kunitz trypsin inhibitor (SKTI), known as the major allergen of soybean 2S protein. After peptic hydrolysis for 90 min at pH 1.2, the intensity of SKTI decreased to 25% but was still visible on SDS-PAGE. Chymotryptic hydrolysis following peptic hydrolysis at pH 8 for 60 min showed a limited hydrolytic effect on soybean 2S protein. Peptic hydrolysis of soybean 2S protein partially reduced the allergenicity of soybean 2S protein, while chymotryptic hydrolysis following peptic hydrolysis increased slightly the allergenicity.
Food allergy caused by soybean 2S protein occurred in part of the soybean-sensitive patients. SKTI was partially digested after peptic hydrolysis for 90 min. The allergenicity was decreased with peptic hydrolysis, while subsequent treatment of chymotrypsin increased slightly the allergenicity.
本研究旨在探讨大豆2S蛋白的特性如何影响酶解后的致敏性。提取大豆2S蛋白，并用胃蛋白酶和胰凝乳蛋白酶进行酶解。使用对大豆敏感患者的血清观察致敏性。
只有13.3%（6/45）的大豆敏感患者对大豆Kunitz胰蛋白酶抑制剂（SKTI）有反应，SKTI是大豆2S蛋白的主要过敏原。在pH 1.2条件下进行90分钟的胃蛋白酶水解后，SKTI的强度降至25%，但在SDS-PAGE上仍可见。在pH 8条件下进行60分钟胃蛋白酶水解后再进行胰凝乳蛋白酶水解，对大豆2S蛋白的水解作用有限。大豆2S蛋白的胃蛋白酶水解部分降低了大豆2S蛋白的致敏性，而胃蛋白酶水解后进行胰凝乳蛋白酶水解则使致敏性略有增加。
大豆2S蛋白引起的食物过敏发生在部分大豆敏感患者中。胃蛋白酶水解90分钟后，SKTI被部分消化。胃蛋白酶水解使致敏性降低，而随后的胰凝乳蛋白酶处理则使致敏性略有增加。
