Magishi Norihiro, Yuikawa Naoya, Kobayashi Makio, Taniuchi Shoichiro
Research Laboratory, Higashimaru Shoyu Co., Ltd., Tatsuno, Hyogo 679‑4167, Japan.
Department of Pediatrics, Takatsuki General Hospital, Takatsuki, Osaka 569-1192, Japan.
Mol Med Rep. 2017 Aug;16(2):2264-2268. doi: 10.3892/mmr.2017.6815. Epub 2017 Jun 20.
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.
酱油是日本的一种传统发酵调味料，在世界各地都有。酱油的两种主要原料是大豆和小麦，这两种都是公认的食物过敏原。本研究通过用兔抗大豆蛋白抗体和两名大豆过敏儿童的血清进行免疫印迹，检测了酱油中大豆过敏原的降解和去除情况。结果表明，大豆过敏原在发酵过程中逐渐降解，但在生酱油中并未完全降解。在热处理和过滤过程中，生酱油中的可溶性大豆过敏原通过热处理变性为不溶性过敏原，随后通过过滤从酱油中完全去除。因此，为了降低酱油的致敏性，除了酱油发酵过程中的酶促降解外，热处理和过滤也是非常重要的过程。
