Presentation Information
[P049]Analysis of allergenicity and physiological functions of “soy-meat”, a meat-like soybean food.
*Akane Inada1, Saya Abe1, Takahiro Okumura1, Koko Otsuka2, Nobuhiro Zaima1,2,3, Tatsuya Moriyama1,2,3 (1. Graduate School of Agriculture, KINDAI University, 2. Faculty of Agriculture, KINDAI University, 3. ATIRI)
Keywords:
Soybeans,Soy-meat,Meat substitutes,Allergen,Functionality
[Purpose]
With growing concerns over future food protein shortages (protein crisis) and environmental impact, plant-based meat alternatives like "soy meat" are attracted attention. However, limited research has been conducted on their protein characteristics, allergenicity, and physiological functionality. Therefore, this study aimed to comprehensively analyze the properties of soy meat by examining the protein forms present, evaluating the levels of various soybean allergen components, and assessing physiological effects using a mouse model.
[Methods]
Commercial soy meat products were mixed with distilled water (dH₂O), centrifuged, and separated into supernatant (S) and precipitate (P). Protein patterns were analyzed by SDS-PAGE. For allergen analysis, immunoblotting was performed to detect major soybean allergen components in both soybeans and soy meat. For functional evaluation, obese C57BL/6J mice were fed diets prepared from soy milk or soy meat powder, and body weight, serum parameters, organ weights, and adipocytokine levels were measured.
[Results]
Protein patterns of total and precipitate samples of soy meat resembled those of soybeans, but supernatant showed distinct profiles, indicating unique soluble proteins. Allergen levels varied by type: some were reduced in soy meat, some unchanged, and some found only in precipitate. Soy meat-fed mice showed greater reductions in serum TG, free fatty acids, and TBARS than soy milk-fed mice, suggesting higher physiological functionality.
With growing concerns over future food protein shortages (protein crisis) and environmental impact, plant-based meat alternatives like "soy meat" are attracted attention. However, limited research has been conducted on their protein characteristics, allergenicity, and physiological functionality. Therefore, this study aimed to comprehensively analyze the properties of soy meat by examining the protein forms present, evaluating the levels of various soybean allergen components, and assessing physiological effects using a mouse model.
[Methods]
Commercial soy meat products were mixed with distilled water (dH₂O), centrifuged, and separated into supernatant (S) and precipitate (P). Protein patterns were analyzed by SDS-PAGE. For allergen analysis, immunoblotting was performed to detect major soybean allergen components in both soybeans and soy meat. For functional evaluation, obese C57BL/6J mice were fed diets prepared from soy milk or soy meat powder, and body weight, serum parameters, organ weights, and adipocytokine levels were measured.
[Results]
Protein patterns of total and precipitate samples of soy meat resembled those of soybeans, but supernatant showed distinct profiles, indicating unique soluble proteins. Allergen levels varied by type: some were reduced in soy meat, some unchanged, and some found only in precipitate. Soy meat-fed mice showed greater reductions in serum TG, free fatty acids, and TBARS than soy milk-fed mice, suggesting higher physiological functionality.
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