Recently, some studies of the allergenicity of
soy sauce have been performed. A major soybean allergen,
Gly mBD 30k, present in soybean products was measured
using a sandwich enzyme-linked immunosorbent assay
(ELISA) (49). The allergen occurred at a high concentration
in soy milk, tofu, kori-dofu and yuba. No allergens were
found in fermented foods such as miso, soy sauce and natto.
Another major soybean allergen, Gly mBD 28k, was measured
by sandwich ELISA (50). This study showed the same
result as that mentioned above. In fermented foods such
Recently, some studies of the allergenicity of
soy sauce have been performed. A major soybean allergen,
Gly mBD 30k, present in soybean products was measured
using a sandwich enzyme-linked immunosorbent assay
(ELISA) (49). The allergen occurred at a high concentration
in soy milk, tofu, kori-dofu and yuba. No allergens were
found in fermented foods such as miso, soy sauce and natto.
Another major soybean allergen, Gly mBD 28k, was measured
by sandwich ELISA (50). This study showed the same
result as that mentioned above. In fermented foods such
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