RESUMEN
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.
Asunto(s)
Alérgenos/análisis , Antígenos de Plantas/análisis , Dieta , Hipersensibilidad a los Alimentos/inmunología , Fragmentos de Péptidos/efectos adversos , Alimentos de Soja/efectos adversos , Proteínas de Soja/efectos adversos , Alérgenos/efectos adversos , Alérgenos/química , Alérgenos/metabolismo , Antígenos de Plantas/efectos adversos , Antígenos de Plantas/química , Antígenos de Plantas/metabolismo , Aspergillus/metabolismo , Bacillus/metabolismo , Western Blotting , Dieta/etnología , Ensayo de Inmunoadsorción Enzimática , Fermentación , Hipersensibilidad a los Alimentos/sangre , Hipersensibilidad a los Alimentos/dietoterapia , Hipersensibilidad a los Alimentos/etiología , Humanos , Inmunoglobulina E/análisis , Inmunoglobulina E/metabolismo , Japón , Peso Molecular , Fragmentos de Péptidos/análisis , Fragmentos de Péptidos/aislamiento & purificación , Fragmentos de Péptidos/metabolismo , Pigmentación , Extractos Vegetales/efectos adversos , Extractos Vegetales/química , Proteolisis , Alimentos de Soja/análisis , Alimentos de Soja/economía , Alimentos de Soja/microbiología , Proteínas de Soja/análisis , Proteínas de Soja/química , Proteínas de Soja/metabolismo , Factores de TiempoRESUMEN
The methanolic extract from the leaves of Tasmannia lanceolata was found to potently inhibit ethanol-induced gastric lesions in rats. Through bioassay-guided separation, three known sesquiterpenes, polygodial, polygodial 12 alpha-acetal, and polygodial 12 beta-acetal, and a new sesquiterpene, methyl isodrimeninol, were isolated as the active constituents. Among them, polygodial showed very potent gastroprotective effects (ED(50)=0.028 mg/kg, po). From the gastroprotective effects of various reduction and oxidation derivatives of polygodial, the dialdehyde or diacetal structure was found to be essential for the strong activity. Since the gastroprotection of polygodial was attenuated by pretreatment with indomethacin, N-ethylmaleimide, N(G)-nitro-L-arginine methyl ester and ruthenium red, endogenous prostaglandins, sulfhydryl compounds, nitric oxide and vanilloid receptors may be involved in the protective activity.