Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Reduction of Allergic Potential of Meju by Three Step Fermentation

3단계 발효에 의한 콩 알레르기성의 저하

  • Ryu, Chung-Ho (Division of Applied Life Science (BK21 program), Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Lee, Jeong-Ok (Environmental Health Center for Atopic Diseases, Samsung Medical Center) ;
  • Son, Dae-Yeul (Dept. of Herbal Food Science, Daegu Haany University)
  • 류충호 (경상대학교 응용생명과학부(BK21 프로그램) 농업생명과학원) ;
  • 이정옥 (삼성서울병원 아토피환경보건센터) ;
  • 손대열 (대구한의대학교 한방식품약리학과)
  • Received : 2012.04.19
  • Accepted : 2012.05.14
  • Published : 2012.08.31
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Abstract

In this study we investigated the change in antigenicity and allergenicity of Meju, a traditional Korean soybean product, by fermentation via 3 different microorganisms. The steamed soybeans were fermented with Lactococcus lactis subsp. lactis and/or Aspergillus oryzae and/or Bacillus subtilis. Proteins in soybean were degraded after fermentation. Antigenicity or allergenicity were analysed by immunoblotting and ELISA using soybean protein-specific polyclonal antibodies or soybean allergic patient sera. The best degradation was achieved by three step fermentation using nisin-producing Lactococcus lactis subsp. lactis IFO12007, A. oryzae and B. subtilis. Allergenicity and antigenicity were also starkly reduced after three step fermentation. The three-step fermentation method developed in our lab suggests an excellent alternative to reduce the allergenicity of soybeans.

본 연구에서는 3가지 서로 다른 미생물을 이용하여 콩을 발효시킨 후 제품의 알레르기성 변화를 살펴보았다. 증자 후 가열 살균된 콩은 유산균(Lactococcus actis subsp. lactis) 그리고/또는 황국균(Aspergillus oryzae) 그리고/또는 고초균(Bacillus subtilis)을 이용하여 발효되었다. 콩 단백질이 발효과정에서 분해됨을 확인하였다. 발효과정 후 콩 단백질의 알레르기성과 항원성의 변화는 콩 단백 특이 다클론 항체 또는 콩에 대해 알레르기 반응을 일으키는 환자들의 혈청을 이용하여 면역반응검사법으로 확인되었다. 콩 단백질은 니아신 생성균주 L. lactis subsp. lactis IFO12007와 황국균 그리고 고초균을 이용한 3단 발효에 의해 가장 강력한 분해가 이루어졌다. 3단 발효 후 콩의 알레르기성 및 항원성도 크게 감소되었다. 본 연구에서 확인된 3단 발효법은 콩의 알레르기성을 저하시키는 강력한 방법 중의 하나이다.

Keywords

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