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http://dx.doi.org/10.3746/jkfn.2012.41.8.1066

Reduction of Allergic Potential of Meju by Three Step Fermentation  

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)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.41, no.8, 2012 , pp. 1066-1071 More about this Journal
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.
Keywords
allergic potential; fermentation; Meju; soybean;
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