3단계 발효에 의한 콩 알레르기성의 저하

다국어 초록 (Multilingual 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.

목차 (Table of Contents)

• Abstract
• 서론
• 재료 및 방법
• 결과 및 고찰
• 요약
• 감사의 글
• 문헌

참고문헌 (Reference)

1 김세훈, "알레르기 증상으로 내원한 한국인에서의 음식물 알레르겐에 대한 감작율 조사: 다기관 공동연구" 대한천식알레르기학회 23 (23): 502-514, 2003

2 Samson HA, "Update on food allergy" 113 : 805-819, 2004

3 Kim JK, "The taste components of ordinary Korean soy sauce" 23 : 89-105, 1980

4 Awazuhara H, "Major allergens in soybean and clinical significance of IgG4 antibodies investigated by IgE- and IgG4-immunoblotting with sera from soybean-sensitive patients" 27 : 325-332, 1997

5 Lee CY, "Korean soy seasonings and culture" 22 : 3-7, 1989

6 Dalal I, "Food allergy is a matter of geography after all: sesame as a major cause of severe IgE-mediated food allergy reactions among infants and young children in Israel" 57 : 362-365, 2002

7 Beyer K, "Effects of cooking methods on peanut allergenicity" 107 : 1077-1081, 2001

8 Park CK, "Consumption pattern of Korean traditional soy sauce and consumer sensory evaluation" 11 : 521-526, 1995

9 Hill DJ, "Clinical spectrum of food allergy in children in Australia and South-East Asia: Identification and targets for treatment" 31 : 272-281, 1999

10 Bernhisel-Broadbent J, "Clinical relevance of altered fish allergenicity secondary to various preparation methods" 90 : 622-629, 1992

11 Laemmli UK, "Cleavage of structural proteins during the assembly of the head of bacteriophage T4" 227 : 680-685, 1970

12 Wieslander G, "Buckwheat allergy" 56 : 703-704, 2001

13 Son DY, "Allergenicity changes of soybean proteins by thermal treatment" 32 : 959-963, 2000

14 Bradford M, "A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding" 72 : 248-254, 1976

15 Shek LP, "A population-based questionnaire survey on the prevalence of peanut, tree nut, and shellfish allergy in 2 Asian populations" 126 : 324-331, 2010