RESUMO
Miso paste (miso), a fermented soybean food, is popular in Japan and other Asian countries. However, the soybean is known to induce an allergenic response in some individuals. In the present study, we evaluated the allergenicity of various kinds of miso available in Japan. Total proteins were extracted from Amakuti-kome miso, Karakuti-kome miso, Mugi-miso and Mame-miso, and the protein profiles were analyzed. The major protein bands detected in the intact soybean extract were not present in any of the miso samples, which instead showed various low molecular weight protein bands of approximately 10-25 kDa. The existence levels of six major soybean allergens were determined by Western blotting using specific antibodies. We found that the allergen levels varied among miso and allergen types; however, allergen levels were consistently lower in miso than in the soybean extract. We obtained similar results for IgE-ELISA experiments using serum IgE from soybean allergy patients. Taken together, these results indicate that compared to soybean extract, various types of miso contain small quantities of intact soybean allergens. Additionally, several lines of evidence indicated that the allergen levels were exceptionally low in the dark-colored Karakuti-kome miso and Mame-miso, which are produced with relatively long fermentation periods, suggesting that the duration of fermentation might be a key factor in the hypoallergenicity of miso.
Assuntos
Alérgenos/análise , Antígenos de Plantas/análise , Dieta , Hipersensibilidade Alimentar/imunologia , Fragmentos de Peptídeos/efeitos adversos , Alimentos de Soja/efeitos adversos , Proteínas de Soja/efeitos adversos , Alérgenos/efeitos adversos , Alérgenos/química , Alérgenos/metabolismo , Antígenos de Plantas/efeitos adversos , Antígenos de Plantas/química , Antígenos de Plantas/metabolismo , Aspergillus/metabolismo , Bacillus/metabolismo , Western Blotting , Dieta/etnologia , Ensaio de Imunoadsorção Enzimática , Fermentação , Hipersensibilidade Alimentar/sangue , Hipersensibilidade Alimentar/dietoterapia , Hipersensibilidade Alimentar/etiologia , Humanos , Imunoglobulina E/análise , Imunoglobulina E/metabolismo , Japão , Peso Molecular , Fragmentos de Peptídeos/análise , Fragmentos de Peptídeos/isolamento & purificação , Fragmentos de Peptídeos/metabolismo , Pigmentação , Extratos Vegetais/efeitos adversos , Extratos Vegetais/química , Proteólise , Alimentos de Soja/análise , Alimentos de Soja/economia , Alimentos de Soja/microbiologia , Proteínas de Soja/análise , Proteínas de Soja/química , Proteínas de Soja/metabolismo , Fatores de TempoRESUMO
It has become necessary to assess the authenticity of beef origin because of concerns regarding human health hazards. In this study, we used a metabolomic approach involving matrix-assisted laser desorption/ionization imaging mass spectrometry to assess the authenticity of beef origin. Highly accurate data were obtained for samples of extracted lipids from beef of different origin; the samples were grouped according to their origin. The analysis of extracted lipids in this study ended within 10 min, suggesting this approach can be used as a simple authenticity assessment before a definitive identification by isotope analysis.