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Allergenicity of proteolytic hydrolysates of the soybean 11S globulin

Title
Allergenicity of proteolytic hydrolysates of the soybean 11S globulin
Authors
Lee H.-W.Keum E.-H.Lee S.-J.Sung D.-E.Chung D.-H.Lee S.-I.Oh S.
Ewha Authors
오상석손연수
SCOPUS Author ID
오상석scopus; 손연수scopus
Issue Date
2007
Journal Title
Journal of Food Science
ISSN
0022-1147JCR Link
Citation
vol. 72, no. 3, pp. C168 - C172
Indexed
SCI; SCIE; SCOPUS WOS scopus
Abstract
A substantial portion of the human population has immune hypersensitivities to various food materials. Soybean is one of the most common foods involved in such hypersensitivity reactions, especially in younger children. In this study, we investigated the effect of peptic and chymotryptic hydrolysis on the allergenicity of the 11S soybean globulin, which is the primary soybean allergen. The 11S globulin is composed of both acidic and basic polypeptides, and we found that the acidic polypeptide was effectively hydrolyzed, while basic polypeptide was more resistant to hydrolysis. The 11S globulin hydrolysate was size-fractionated by gel filtration, and 9 of the fractions obtained were tested for allergenicity against sera from 6 soybean-allergenic patients. The overall allergenicity of soybean 11S globulin was reduced by peptic and chymotryptic hydrolysis, although a gel filtration fraction with a major peptide of 20 kDa was highly immunoreactive. Hydrolyzed fragments of less than about 20 kDa were not immunoreactive. © 2007 Institute of Food Technologists.
DOI
10.1111/j.1750-3841.2007.00307.x
Appears in Collections:
엘텍공과대학 > 식품공학전공 > Journal papers
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