Abstract
We determined the quantity of allergenic protein in fermented rice noodles (Mohinger) from Myanmar. We also identified the protease-producing bacterium, which is related to the digestion of the allergenic protein in rice, in order to clarify the relationship between the digestion of the allergenic protein and the enzyme producing the microorganism in the process for manufacturing fermented rice noodles. The results of ELISA and immunoblotting showed that the quantity of allergenic protein in fermented rice noodles was 10-30%, i.e. less than that in rice. We also isolated 124 strains of bacteria from soaked rice and shitogi during the manufacturing process, of which 45 were positive to gelatin liquefaction and 22 were collagenase-producing. Strain MYA644, which was isolated in soaked rice from the Inle region by using azocasein and azocollagen as substrates, showed the highest activity of the protease-producing bacteria and was indentified as Bacillus subtilis. The allergenic protein extracted from rice and digested by SDS electrophoresis indicated no polypeptide bands beyond 20 kDa, while the band at 14 kDa had disappeared due to the action of the MYA644 protease-producing bacterium. This pattern was similar to that found with the fermented rice noodles, suggesting that the MYA644 strain had the ability to digest the 14-16 kDa allergenic protein in rice.
