Positive Health Online

Abstract

OGAWA and colleagues, Research Institute for Food Science, Kyoto University, Uji, Japan, reviewed what is known about the allergenic constituents of soy bean, and how these allergens can be removed from soy bean products, thus making them safe for consumption by soy bean-sensitive patients .

Background

Three main proteins contained in soybean show an immune reaction with the blood of soy bean-sensitive patients. They are known as Gly m Bd 60k, Gly m Bd 30k, and Gly m Bd 28k.

Methodology

The literature on these three proteins was reviewed (46 references), and methods of inactivation that can be industrially applied were reviewed.

Results

By a combination of chemical breeding, which eliminated two of the proteins, and a salting-out technique (or alternatively enzymatic digestion ), all three proteins were removed from soy bean products such as soy milk, cooked soy bean grains, tofu, and fermented soy paste (Miso) . In a preliminary trial, about 80% of soy bean-sensitive patients were able to ingest these products without any adverse reactions .

Conclusion

It appears to be possible to breed and chemically modify soybean products in such a way that they are safe to eat for even soybean-sensitive persons .

References

Ogawa A, Samoto M, Takahashi K. Soybean allergens and hypoallergenic soybean products. Journal of Nutritional Science and Vitaminology 46 (6): 271-9. Dec 2000.