REDUCTION OF THE ALLERGENICITY OF SOYBEAN BY TREATMENT WITH PROTEASES

Soybeans were treated with proteases to reduce allergenicity. By immun oblotting with a monoclonal antibody against a major soybean allergen (Gly m Bd 30K), two of eight proteases so far tested were selected to achieve a reduction in allergenicity. Both antigenicity to the monoclo nal antibody and allergenicity to the sera from soybean-sensitive pati ents proved to be markedly reduced by processing with either protease. Thus, soybeans treated with an appropriate protease may possibly be s upplied as a hypoallergenic foodstuff for patients.