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J Sci Food Agric. 2014 Sep;94(12):2482-7. doi: 10.1002/jsfa.6583. Epub 2014 Feb 22.

Allergenicity of an enzymatic hydrolysate of soybean 2S protein.

Author information

1
Department of Food Science and Technology, College of Engineering, Ewha Womans University, Seoul, Korea.

Abstract

BACKGROUND:

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.

RESULTS:

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.

CONCLUSION:

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.

KEYWORDS:

enzymatic hydrolysis; soybean 2S protein; soybean Kunitz trypsin inhibitor; soybean allergy

PMID:
24446344
DOI:
10.1002/jsfa.6583
[Indexed for MEDLINE]

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