Japan has developed soybeans that are not susceptible to allergies
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Last Update: 2001-11-27
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Source: Internet
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Author: User
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Introduction: Japan's Kyoto University and other scientific research institutions have jointly developed a low allergen soybean that is not easy to cause allergies It has removed two of the three main substances that cause allergies in soybeans, and the other one can also be removed by chemical methods According to the daily industrial news, researchers have found 15 kinds of soybean allergen proteins from the antigen antibody reaction of soybean allergy patients, three of which are major allergens, and one of which is similar to the strong allergen of ticks Allergens are antigens, such as pollen, medicine or food, that can cause allergic state of human or animal The researchers used natural hybridization and gamma ray irradiation to produce low allergen soybean by inducing sudden plant variation and optimizing the method Compared with the existing varieties, it lacks two kinds of allergens, and the remaining one can be removed by chemical treatment In addition, it contains about 20% more amino acids than the common varieties Clinical trials showed that the taste of this low allergen soybean did not change, and its safety was no problem It is reported that this new soybean variety will be popularized next year, and soybean products with this low allergen soybean as raw material are also under study.
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