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dc.contributor.authorSong, Young Soo-
dc.contributor.authorFrías, Juana-
dc.contributor.authorMartínez Villaluenga, Cristina-
dc.contributor.authorVidal-Valverde, Concepción-
dc.contributor.authorGonzález de Mejia, Elvira-
dc.date.accessioned2011-05-24T10:54:17Z-
dc.date.available2011-05-24T10:54:17Z-
dc.date.issued2008-05-15-
dc.identifier.citationFood Chemistry 108(2): 571-581 (2008)es_ES
dc.identifier.issn0308-8146-
dc.identifier.urihttp://hdl.handle.net/10261/35975-
dc.description.abstractFood allergy has become a public health problem that continues to challenge both the consumer and the food industry. The objectives of this study were to evaluate the reduction of immunoreactivity by natural and induced fermentation of soybean meal (SBM) with Lactobacillus plantarum, Bifidobacterium lactis, Saccharomyces cereviseae, and to assess the effect on amino acid concentration. Immunoreactivity of commercially available fermented soybean products and ingredients was also evaluated. ELISA and western blot were used to measure IgE immunoreactivity using plasma from soy sensitive individuals. Commercial soy products included tempeh, miso and yogurt. Fermented SBM showed reduced immunoreactivity to human plasma, particularly if proteins were <20 kDa. S. cereviseae and naturally fermented SBM showed the highest reduction in IgE immunoreactivity, up to 89% and 88%, respectively, against human pooled plasma. When SBM was subjected to fermentation with different microorganisms, most of the total amino acids increased significantly (p < 0.05) and only few of them suffered a decrease depending on the type of fermentation. All commercial soy containing products tested showed very low immunoreactivity. Thus, fermentation can decrease soy immunoreactivity and can be optimized to develop nutritious hypoallergenic soy products. However, the clinical relevance of these findings needs to be determined by human challenge studies.es_ES
dc.description.sponsorshipThis work was partly supported by the Comision Española Interministerial de Ciencia y Tecnología (CICYT) with project number AGL2004-0886/ALI and USDA-Future Foods Initiativees_ES
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.rightsclosedAccesses_ES
dc.subjectSoybeanes_ES
dc.subjectGlycine maxes_ES
dc.subjectProtienes_ES
dc.subjectFood allergyes_ES
dc.subjectIgE immunoreactivityes_ES
dc.subjectFermentationes_ES
dc.subjectMicrobial proteolysises_ES
dc.subjectHypoallergenic foodses_ES
dc.subjectAntigenicityes_ES
dc.titleImmunoreactivity reduction of soybean meal by fermentation, effect on amino acid composition and antigenicity of commercial soy productses_ES
dc.typeartículoes_ES
dc.identifier.doi10.1016/j.foodchem.2007.11.013-
dc.description.peerreviewedPeer reviewedes_ES
dc.relation.publisherversionhttp://dx.doi.org/10.1016/j.foodchem.2007.11.013es_ES
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