Degradation of Soluble Proteins Including Some Allergens in Brown Rice Grains by Endogenous Proteolytic Activity during Germination and Heat-Processing
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- YAMADA Chikako
- School of Nutritional Sciences, Nagoya University of Arts and Sciences
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- IZUMI Hidehiko
- School of Nutritional Sciences, Nagoya University of Arts and Sciences
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- HIRANO Junko
- School of Nutritional Sciences, Nagoya University of Arts and Sciences
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- MIZUKUCHI Aya
- Applied Food Processing Group, Central Research Laboratory, FANCL Corporation
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- KISE Mitsuo
- Applied Food Processing Group, Central Research Laboratory, FANCL Corporation
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- MATSUDA Tsukasa
- Graduate School of Bioagricultural Sciences, Nagoya University
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- KATO Yasuko
- Department of Clinical Nutrition, Kawasaki University of Medical Welfare
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Abstract
The effect of germination and subsequent heat-processing on the degradation of soluble proteins, including some allergenic proteins, in brown rice grains was investigated. The content of soluble proteins, including 14–16-kDa and 26-kDa allergens, in the germinated and processed brown rice grains (GPR) was much lower than that of non-germinated brown rice. These proteins in brown rice grains were also much lower after subsequent heat-processing during the manufacturing process. The protease activity of germinated brown rice (GR) was detected and increased 1.5 times after germination. The optimum pH values for degradation of the 26-kDa and 14–16-kDa allergens in the GR grains were 4 and between 5 and 7, respectively. These results suggest that the decrease in the soluble proteins and allergens was induced in part by proteolytic degradation. The presence of a detergent enhanced the proteolytic degradation of the soluble proteins, especially of the 26-kDa allergen, in the brown rice grains. The degradation of the 26-kDa allergen was weakly inhibited by NEM, suggesting cysteine protease(s) may have been involved in its degradation. These results suggest that the two abundant allergens were degraded in a different manner and probably by different proteases in the grains during germination.
Journal
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- Bioscience, Biotechnology, and Biochemistry
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Bioscience, Biotechnology, and Biochemistry 69 (10), 1877-1883, 2005
Japan Society for Bioscience, Biotechnology, and Agrochemistry
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Details 詳細情報について
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- CRID
- 1390282681453054848
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- NII Article ID
- 130000030518
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- NII Book ID
- AA10824164
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- ISSN
- 13476947
- 09168451
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- NDL BIB ID
- 7678896
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- PubMed
- 16244437
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- Text Lang
- en
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- Data Source
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- JaLC
- NDL
- Crossref
- PubMed
- CiNii Articles
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- Abstract License Flag
- Disallowed