Three step fermented soybean paste and its allergenicity

D. Sona, C. Ryub, K. Ahna, S. Leea

Author address: 

a Sungkyunkwan University, Seoul, Republic of Korea b Gyeongsang National University, Jinju, Republic of Korea


Rationale Soybean paste is one of Asian traditional soy fermented food and consumed abundant in Korea. Soybean paste is prepared by three step fermentation in our lab and compared its allergenicity with commercial soybean paste available in Korea. Methods The steamed soybeans were fermented by Lactococcus lactis subsp., Aspergillus oryzae and Bacillus subtilis. Protein extracts were separated by SDS-PAGE, transferred to nitrocellulose membrane. Using soybean allergic patients sera, specific IgE binding to soybean proteins were detected by Immunoblotting. Results A few bands in different size of not-degraded soybean proteins reacted with IgE were visible by all commercial soybean paste products. On the other hand no protein band was detected in protein extract from soybean paste with tree step fermentation. Conclusions Soybean paste prepared by three step fermentation may be consumed by the soy allergic subjects without allergic problems.

abstract No: 

Page S153

Full conference title: 

2004 American Academy of Allergy, Asthma, and Immunology Annual Meeting
    • AAAAI 2004 (60th)