JPH069472B2 - Cereals with reduced allergen and method for producing the same - Google Patents

Description

TECHNICAL FIELD The present invention relates to cereals with reduced allergens and a method for producing the same, and provides a food therapy material useful for food allergy patients whose cereals are the causative substances. is there.

[Prior Art] In recent years, food allergies that cause abnormal hypersensitivity reactions when eating specific foods, mainly for infants, have become a hot topic.
In particular, various allergic symptoms such as eczema typified by allergic rhinitis and atopic dermatitis, urticaria, or troflus, recurrent abdominal pain, habitual diarrhea, migraine, orthostatic proteinuria have become problems.

There are various allergens that are the causative agents of these allergic symptoms, but it was generally considered that eggs, milk, soybean, etc. contain allergens. Various treatment methods are being explored, but in addition to symptomatic treatment using drugs, foods that cause allergies should be found, and the causative foods should be removed from the patient's diet as much as possible until there is no fear of recurrence to improve physical constitution. A so-called elimination food therapy is adopted.

[Problems to be Solved by the Invention] However, according to a recent survey, it was revealed that allergic dermatitis due to grains such as rice and wheat is unexpectedly frequently generated when the survey target is in a wide range of age groups. It was

If food allergy symptoms are caused by grains such as rice and wheat, which are staple foods, considering the current diet,
There is a problem that it is extremely difficult to adopt the elimination food therapy.

The present invention has been made in view of the above problems of the prior art, and an object thereof is to provide cereals in which allergen, which is a causative substance of food allergy symptoms, is reduced.

[Means for Solving the Problems] As a result of intensive studies by the present inventors in order to solve the above problems, it was found that the main component of the cereal allergen component is a protein fraction soluble in a 2M sodium chloride solution. The present inventors have completed the present invention by finding that they can be effectively removed by performing hydrolysis under a specific condition with a degrading enzyme.

That is, in the cereal grain according to claim 1 of the present application, a proteolytic enzyme is allowed to act on a cereal material containing starch as a main component, and the 10% trichloroacetic acid solubility of the salt-soluble protein in the cereal grain is 80% or more. Until then, allergens were reduced by hydrolyzing the proteins in the cereals and removing the soluble constituents.

The grain according to claim 2 is characterized in that the grain material containing starch as a main component is rice.

In the production method according to claim 3, a proteolytic enzyme is allowed to act on a cereal material containing starch as a main component, and the salt-soluble protein in the cereal is hydrolyzed until the 10 trichloroacetic acid solubility is 80% or more. Then, the soluble component is removed.

The production method according to claim 4 is characterized in that the grain is rice.

The production method according to claim 5 is characterized in that the cereal material is caused to act with a proteolytic enzyme under deaeration or pressurization.

The production method according to claim 6 is characterized in that a surfactant is added when the protease is allowed to act on the cereal material.

The manufacturing method according to claim 7 is characterized in that the cereal material is uncrushed cereal.

The manufacturing method according to claim 8 is characterized in that the proteolytic enzyme is an enzyme derived from a microorganism and / or a plant.

The configuration of the present invention will be specifically described below.

The material targeted for removing allergens in the present invention is a cereal material containing starch as a main component, and specific examples thereof include:
Rice, wheat, barley, rye, oat, naked barley, triticale,
Examples include corn and the like. As the cereal material, generally, a refined one can be used as it is, or can be used by pulverizing it into about 30 mesh or less.

As the proteolytic enzyme, endo-type aspartic proteinase, serine proteinase, cysteine proteinase, or exo-type leucine aminopeptidase, carboxypeptidase, etc. can be used alone or in combination, and are generally microorganisms or plants. It is possible to use the commercially available enzyme preparation of the origin as it is.

Specific examples thereof include a proteolytic enzyme produced by Aspelgillus saitoi, a type of filamentous fungus (Morcin: manufactured by Morishin Pharmaceutical Co., Ltd.), and Streptomyces griseus (Streptomyce), which is a type of actinomycete.
s griseus) -produced proteolytic enzyme (actinase: Kaken Chemical Co., Ltd.), papain, bromelain, ficin, and the like. Of these, actinase is particularly effective in removing allergens, while
Papain, bromelain, etc. have a slightly lower hydrolysis rate than actinase, and it may be difficult to completely remove the allergen. Note that proteolytic enzymes secreted from the digestive tract of animals, such as pepsin, trypsin, chymotrypsin, and pancreatin, have little effect of removing allergens and are not practical alone.

In the present invention, in using the above-mentioned various proteolytic enzymes, the type and the combination thereof are appropriately selected and the reaction time is appropriately selected from the grains in which the antigenicity is almost completely removed, and the mild antigenicity is obtained. It is possible to obtain the required products up to the cereals left over.

In the production method according to the present invention, for example, with respect to 100 parts by weight of cereal material, 20 to 1000 parts by weight of water, 0.1 to 5 parts by weight of proteolytic enzyme, and if necessary, a surfactant and the like are added and uniformly mixed. Then, if necessary, the allergen protein is hydrolyzed with shaking and stirring. This reaction is
It is held at 10 to 60 ° C. for several hours to several tens of hours, preferably until the 10% trichloroacetic acid solubility of the salt-soluble protein in the cereal material becomes 80% or more, more preferably 90% or more. Here, the 10% trichloroacetic acid solubility of the salt-soluble protein in the present application means the ratio of the nitrogen soluble in 10% trichloroacetic acid to the nitrogen soluble in the 2M sodium chloride solution of the sample in percentage. Yes, each of which is measured by the Kjeldahl method.

When an enzyme is treated without crushing grains, the following method (a) or (b) is adopted or its combination is effective in order to promote the penetration of the enzyme into the grain. . That is, (a) dipping the grain in water or an enzyme solution prior to the reaction,
Decompression of about 10 to 50 mmHg or 2 to 10 kg
A pressure treatment of / cm ² is performed, or the entire reaction system is depressurized or pressurized to the same degree to promote the permeation of water or the aqueous enzyme solution into the vapor phase inside the grain.

(B) A surfactant is added to lower the interfacial tension of the reaction system and help the enzyme to penetrate into the grain.

As such a surfactant, one kind or two or more kinds can be selected from monoglyceride, sucrose fatty acid ester, sorbitan fatty acid ester and other edible surfactants and used, and the amount thereof is usually the critical micelle of the reaction system. Concentrations around or below are sufficient.

The cereal material thus treated with the enzyme, as it is, or after removing the mother liquor by an appropriate means such as centrifugation, further washed with water, if necessary after purification means such as dialysis, air-dried, freeze-dried, It is dried by an appropriate method such as vacuum drying. It should be noted that taste treatment components such as amino acids and peptides may be produced by the enzymatic treatment, but these components can be removed by the above-mentioned purification means.

In particular, it is desirable to feed rice as cooked rice in the form of round grains, but when the grains are treated with the enzyme as the grain material in the form of whole grains as described above, crushing easily occurs in the drying step after the enzyme treatment. Therefore, it is particularly preferable to use a new grain with less concern, and further, a so-called moisture-conditioned grain that retains the water content at the time of harvest. Further, in order to prevent the crushing of the grain during drying, it is necessary to suppress the difference in water content between the surface layer portion and the inside of the grain in the drying step as much as possible, and air drying is particularly preferable. Further, instead of drying, the grain after the enzyme treatment may be lightly boiled to obtain a so-called perboil state and then dried.

The present inventors have found that such an enzyme treatment is effective for removing not only rice allergens but also allergens of a wide range of other grains such as wheat.

[Examples] Hereinafter, preferred examples of the present invention will be described. The present invention is not limited to these examples.

In the present invention, the degree of hydrolysis of the cereal material by the proteolytic enzyme is defined to be suitable when the 10% trichloroacetic acid solubility of the salt-soluble protein in the cereal material is 80% or more. The basis for this is clear from the following examples.

500 g of water was added to 10 g of rice (standard price rice) crushed so that the total amount passed through a 32 mesh sieve, the pH of the solution was adjusted to the optimum pH of each enzyme, and 100 mg of the enzyme preparation was added.
The reaction was carried out at 37 ° C. with shaking for a predetermined time (described in Table 1). The sample after the reaction was centrifuged at 3000 × g to remove the mother liquor. To the obtained precipitate, 1 liter of water was added, stirred, and further centrifuged under the same conditions as above. Then, the obtained precipitate was placed in a cellophane tube, dialyzed overnight in running water, and lyophilized.

The obtained enzyme-treated rice was used as a sample, and the IgE-RAST value was measured using the blood of a rice allergic patient. Untreated rice flour was used as a control. The IgE-RAST value is an index showing the amount of specific antibody in the serum against the antigen measured by one of the radioimmunoassay methods, and when the same serum of allergic patients is used, the IgE-RAS value is used.
The T value is an index showing the strength of antigenicity. Since the numbers are logarithmic, the decrease of 1 is 1/10 of the antigenicity,
A decrease of 2 means that the antigenicity was decreased to 1/100.

Enzyme used, optimum pH, reaction time, 10% trichloroacetic acid (abbreviated as 10% TCA) solubility of protein, and IgE-R
The AST values are summarized in Table 1.

As shown in Table 1, by treating rice flour with a protease, IgE expressing the strength of rice allergenicity is shown.
-RAST values tend to decrease, but
It was clarified that the degree depends largely on the 10% trichloroacetic acid solubility of the salt-soluble protein in the treated product.

In particular, when the salt-soluble protein has a 10% trichloroacetic acid solubility of more than 80%, the IgE-RAST value is 4 or more, that is, the antigenicity is reduced to 1/10000 or less, compared to the untreated product, When the dissolution rate exceeds 90%, a remarkable effect such as negative antigenicity was observed.

The 10% trichloroacetic acid solubility of salt-soluble proteins varies greatly depending on the type of enzyme used, and those that use actinase and papain, which are microbial or plant proteolytic enzymes, give good results even in a short reaction time. However, proteolytic enzymes secreted from the digestive tract of animals, such as trypsin and chymotrypsin, could not achieve a sufficient degradation rate even if the reaction time was extended, and therefore the effect of reducing antigenicity was also low. .

Hereinafter, the present invention will be described in more detail with reference to specific examples.

Example 1 To 5 kg of rice flour ground to 32 mesh or less with a coffee mill, 10 liters of 0.2M carbonate buffer (pH 9) was added, and 50 g of actinase AS (Kaken Kagaku Co., Ltd., food) was added, and the mixture was heated at 37 ° C. Shake for 24 hours. The 10% trichloroacetic acid solubility of the salt-soluble protein of the enzyme-treated product was 92%. This product was centrifuged at 3000 × g for 10 minutes to collect a precipitate, 10 liters of water was added, and the mixture was stirred and washed by performing centrifugation under the same conditions. The washing operation was repeated twice more, and then the precipitate was packed in a cellophane tube, dialyzed against running water overnight, and then a freeze-dried method was used to obtain a dried sample.

This was fed to rice allergic patients three times a day as a staple food. The subjects clearly relieved atopic dermatitis in one month when the rice was deprived of food, and the symptoms were remarkably improved by removing the rice for three months. In this condition, exacerbation of the rash was observed when the rice diet was continued for four consecutive days. Is a female patient of age. As for the form of food, various dishes such as dumplings, rice cakes, gratin and okonomiyaki were performed according to the taste of the patient. After abstinence from rice for 3 months, the sample was fed for 10 days, and no rash was observed in the patient during the period.

Example 2 5 kg of rice, 10 liters of water, and 5 oleic acid monoglyceride
g and 50 g of actinase AS (for food) were added, deaerated, and then allowed to stand at 37 ° C. for 24 hours. The resulting enzyme-treated product had a salt-soluble protein content of 10% and trichloroacetic acid solubility of 82%.
Met. This was put in a Japanese paper bag, dialyzed against running water overnight, and then air-dried to obtain a dried whole grain sample.

This whole-grain sample was cooked and fed to 6 rice allergy patients (14-year-old female, 4-year-old male, 5-year-old male, 16-year-old female, 19-year-old male, and 34-year-old female) as a staple food for 10 days. During this period, no eruption of atopic dermatitis was found.

Example 3 To 5 kg of rice, 10 liters of water and 50 g of bromelain were added, and the mixture was kept under reduced pressure of 20 mmHg for 20 minutes, then 5 g of oleic acid monoglyceride was added, and the mixture was allowed to stand at 37 ° C. for 24 hours with occasional stirring. The 10% trichloroacetic acid-soluble rate of the salt-soluble protein of the obtained enzyme-treated product was 84%.

IgE-RAST values of the enzyme-treated product and untreated rice were measured using the sera of rice allergic patients. Each value is 0.6
And 5.1, and the antigenicity was reduced to 1/10000 or less by the enzyme treatment.

Example 4 An enzyme-treated wheat flour was produced in the same manner as in Example 1 except that the rice flour in Example 1 was changed to weak flour. The salt-soluble protein has a 10% trichloroacetic acid solubility of 86%.
Met.

The IgE-RAST value of the enzyme-treated product and untreated wheat flour was measured using the serum of a wheat allergy patient. The respective values were 0.5 and 4.8, and the antigenicity was reduced to 1/10000 or less by the enzyme treatment.

As described above, the enzyme-treated products obtained by causing the cereal materials to be hydrolyzed so that the 10% trichloroacetic acid solubility of the salt-soluble protein is 80% or more by the action of the protease on the cereal materials according to each of the above-mentioned examples. , 1/100 of antigenicity compared to untreated product
It decreases to around 00 or less. In particular, the solubility value is 90
The treated product hydrolyzed to more than 100% does not cause allergic symptoms even when fed to sensitive cereal allergic patients. Furthermore, as is clear from Table 1, by appropriately selecting the type of proteolytic enzyme and the reaction time, the desensitizing effect of leaving a slight antigenicity from the material for the removed food therapy in which the antigenicity was completely removed. It is possible to prepare a wide range of cereal materials necessary for the treatment of cereal allergies, and it will bring great gospel to patients with food allergies caused by cereals.

[Effects of the Invention] As described above, the present invention can suppress the induction of food-origin allergies originating in cereals, and thus brings a great gospel to food allergy patients whose origin is cereals.

Claims (8)

[Claims] 1. A cereal material containing starch as a main component is caused to act with a proteolytic enzyme to remove the protein in the cereal until the 10% trichloroacetic acid solubility of the salt-soluble protein in the cereal reaches 80% or more. Cereals with reduced allergens by hydrolysis and removal of soluble components. 2. The grain reduced in allergen according to claim 1, wherein the grain material containing starch as a main component is rice. 3. A cereal material containing starch as a main component is treated with a proteolytic enzyme to hydrolyze the salt-soluble protein in the cereal until the 10% trichloroacetic acid solubility is 80% or more.
A method for producing cereals with reduced allergens, which comprises removing soluble components. 4. The method according to claim 3, wherein the grain is rice, and the method for producing grain with reduced allergen. 5. The method for producing cereals with reduced allergens according to claim 3 or 4, wherein a proteolytic enzyme is allowed to act on the cereal material under deaeration or pressurization. 6. The method for producing cereals with reduced allergens according to claim 3, wherein a surfactant is added when the proteolytic enzyme acts on the cereal material. 7. The method for producing cereals with reduced allergens according to claim 5 or 6, wherein the cereal material is unmilled cereals. 8. The method for producing cereals with reduced allergens according to claim 3, wherein the proteolytic enzyme is an enzyme derived from a microorganism and / or a plant.