Nippon Meat Packers, Inc.

Fumiki Morimatsu

Takashi Matsumoto

Masayo Nakagami

Izumi Miyazawa

Mikako Sato

Yoshihisa Takahata

Muneshige Shimizu

Shinichiro Katsuda

The present invention provides a method for detecting food allergens, antibodies and antigens to prepare the antibodies. The antigens of this invention are a mixture comprising multiple native and/or heated food allergens that IgE antibodies of food-allergy patients recognize. The antibodies of this invention are prepared by immunizing animals with the above-mentioned antigens. The food allergen-detecting method of this invention relates to the above-mentioned antibodies. As the method can detect food allergens and food allergy-inducing foods, it can provide safety to food allergy patients.

Food allergens, method of detecting food allergens and method of detecting food allergy-inducing foods

The present invention provides meat products comprising fat contents less than halves of those of conventional meat products and soy protein, and, possessing plasma-cholesterol-suppressing property. Due to reduced fat contents and addition of soy protein with the plasma-cholesterol-suppressing property, the meat products of the invention can improve plasma lipids without reducing favorable texture and taste of the meat products.

Meat product having effect of inhibiting increase in blood cholesterol

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Tsukuba, Japan

Fumiki Morimatsu