ABSTRACT
Soy sauce is a traditional fermented seasoning of Japan and is available throughout the world. The two main raw ingredients of soy sauce are soybean and wheat, both of which are established food allergens. The present study examined the degradation and removal of soybean allergens in soy sauce by immunoblotting with antisoybean protein antibody from rabbit and sera from two children with soybean allergy. It was demonstrated that soybean allergens were gradually degraded during the fermentation process, but were not completely degraded in raw soy sauce. During the processes of heattreatment and filtration, the soluble soybean allergens in raw soy sauce were denatured to insoluble allergens by heattreatment and subsequently completely removed from soy sauce by filtration. Therefore, to reduce the allergenicity of soy sauce, heattreatment and filtration are very important processes in addition to the enzymatic degradation during the fermentation of soy sauce.
Subject(s)
Allergens/chemistry , Glycine max/metabolism , Soy Foods/analysis , Allergens/immunology , Allergens/isolation & purification , Filtration , Food Hypersensitivity/etiology , Food Hypersensitivity/immunology , Humans , Immunoblotting , Soy Foods/adverse effects , TemperatureABSTRACT
Soy sauce (Shoyu) is a traditional Japanese fermented seasoning and is available worldwide. We investigated the effects of Shoyu polysaccharides (SPS) prepared from soy sauce on hyperlipidemia in vitro and in vivo. First, SPS inhibited pancreatic lipase. Second, in experiments with animals, it was found that SPS reduced serum triacylglycerol (TG) elevation induced by high-fat diets. Third, in a 2-week placebo-controlled parallel group study, healthy men (TG <150 mg/dl) were treated with 600 mg of SPS (n=5) or placebo (n=5) every day. After 2 weeks, serum TG elevation was significantly (P<0.05) lower in the SPS-treated group than in the placebo-treated group after 6 h of a high-fat diet. Fourth, in a 4-week randomized, double-blind, placebo-controlled parallel group study, hyperlipidemic men (TG >150 mg/dl) were treated with 600 mg of SPS (n=15) or placebo (n=15) daily. After 4 weeks, serum TG levels in the SPS-treated group were significantly (P<0.05) lower than the baseline (0 week). In conclusion, SPS of soy sauce reduce lipid absorption, and soy sauce is a potentially promising seasoning for the treatment of hyperlipidemia through food.
Subject(s)
Hypolipidemic Agents/pharmacology , Polysaccharides/pharmacology , Soy Foods , Adult , Animals , Catheterization , Humans , Hypolipidemic Agents/administration & dosage , Intestinal Absorption/drug effects , Lipase/antagonists & inhibitors , Lipid Metabolism/drug effects , Male , Mice , Mice, Inbred BALB C , Middle Aged , Polysaccharides/administration & dosage , Rats , Rats, Sprague-DawleyABSTRACT
Soy sauce (Shoyu) is a traditional fermented seasoning of Japan and is available throughout the world. We investigated the effect of Shoyu polysaccharides (SPS) prepared from soy sauce on iron absorption in vitro and in vivo. First, by measuring the iron-binding capacity of SPS, it was found that SPS stabilized the solubility of ferrous iron at neutral pH's by forming a complex, Fe-SPS. Second, in experiments with animals, it was found that SPS enhanced the absorption and/or pooling of iron in organs when anemic rats were fed iron-supplemented diets. Third, in a 4-week randomized, double-blind, placebo-controlled parallel group study, healthy women were treated with 600 mg of SPS (n = 22) or placebo (n = 23) each day. After the 4 weeks, serum levels of iron, hematocrit, and hemoglobin were significantly higher (P < 0.05) in the SPS-treated than in the placebo-treated group. In conclusion, SPS of soy sauce enhanced iron absorption, and soy sauce is a potentially promising seasoning for the treatment of anemia through food.
