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PubMed · 11129607

Decrease in rice allergenic proteins of polished rice grains by incubating with a miso solution.

H Izumi·S Kondo·H Kashio·T Matsuda·R Nakamura
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Abstract

The effect of miso on allergenic proteins in rice seeds was investigated. When polished rice grains were incubated at 37 degrees C for 30-120 min with a 10% miso solution, but not with heat-treated miso or 1% NaCl, the amount of soluble proteins extracted from the rice grains with 1 M NaCl markedly decreased. SDS-PAGE, immunoblotting and densitometric analyses of these soluble proteins and insoluble proteins indicate that 26 kDa globulin and 14-16 kDa allergens in the grains were decreased to 15-60% during incubation with the miso solution, especially soybean-koji miso, without any large change in the content of major insoluble proteins.

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AllergensBlotting, WesternElectrophoresis, Polyacrylamide GelOryzaPlant ProteinsGlycine maxJournal Article

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H Izumi, S Kondo, H Kashio, T Matsuda, R Nakamura. 2000. Decrease in rice allergenic proteins of polished rice grains by incubating with a miso solution.. https://doi.org/10.1271/bbb.64.2250

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