Soybean Allergen Detection for Hypoallergenicity Validation of Natto-A Fermented Soybean Food

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This study comprehensively detected and semiquantified soybean allergens in various natto sizes using immersed dry and boiled soybeans as controls. Major allergen levels and IgE reactivity were semiquantitatively analyzed using Western blotting (WB) and antigen-immobilized enzyme-linked immunosorbent assay (ELISA) with specific antibodies and human serum from soybean allergy patients. While allergens were intact in soybeans and boiled soybeans, they were absent in natto, with some resembling degradation products. Gly m 8 exhibited a partial degradation product. Natto showed significantly lower ELISA reactivity than soybeans and boiled soybeans. Smaller particle-sized natto varieties tended to reduce certain allergens further. Human serum analysis confirmed lower IgE reactivity with natto than with soybeans and boiled soybeans. These results suggest allergen reduction in natto and that Bacillus subtilis natto exhibits strong soybean allergen-degrading activity, though some limited degradation was detected for Gly m 8. Liquid chromatography tandem mass spectrometry analysis identified Gly m 8 fragments in natto, signifying its potential importance.