A new method to reduce allergenicity by improving the functional properties of soybean 7S protein through covalent modification with polyphenols

Comparative Analysis of Glycosylation Affecting Sensitization by Regulating the Cross-Reactivity of Parvalbumins in Turbot (Scophthalmus maximus), Conger Eel (Conger myriaster) and Sea Bass (Micropterus salmoides)

“…Mice were subject to the euthanasia procedure individually, while all other mice were kept in the housing room. The experimental apparatus was wiped with cleaning spray between trials. , …”

Investigation of the differences in the effect of (−)-epigallocatechin gallate and proanthocyanidins on the functionality and allergenicity of soybean protein isolate

“…The IgE binding capacity of the control SPI, SPI–EGCG, and SPI-PC conjugates was evaluated by western-bolt ( Lin, et al, 2022 ). After electrophoresis, the sample in gels was transferred to a PVDF transfer membrane (0.45 mm) at 100 V for 1.5 h. The PVDF membrane was blocked with 5 % skim milk powder (w/v) in TBST at 37 ℃ for 60 min, washed by TBST three times for 15 min/each time, and incubated with human serum (diluted 1:70) at 4 ℃ overnight.…”

“…However, soybean proteins are major food allergens, containing at least 33 allergic ingredients ( Pi, Sun, Fu, Wu, & Cheng, 2021 ). Soybean proteins can induce allergic reactions such as conjunctivitis, urticarial, vomiting, anaphylactic shock and death ( Lin et al, 2022 , Pi et al, 2021 ), which is mainly triggered by major soybean allergens such as Gly m 4, Gly m 5, Gly m 6, Gly m Bd 28 K, Gly m Bd 30 K and Kunitz trypsin inhibitor ( Hanafusa et al, 2018 , Pi et al, 2021 ). Therefore, it would be promising to develop effective methods of increasing the functional properties and decreasing the allergenicity of soybean proteins simultaneously.…”

“…EGCG and proanthocyanidins are both flavonoids and have powerful antioxidant activity, which is widely found in green tea and fruits, respectively. EGCG has been successfully used to reduce the allergenicity and improve functional properties in whey proteins ( Pessato, et al, 2018 ), peanut protein ( He, et al, 2020 ), β -lactoglobulin ( Wu, et al, 2018 ), ovalbumin ( He, et al, 2019 ), lactoferrin ( Li, et al, 2021 ), soybean 7S protein ( Lin, et al, 2022 ). Our previous study has also shown that conjugation of proanthocyanidins could reduce the allergenicity and increase the antioxidant activity, foaming properties and emulsion properties in soybean proteins simultaneously ( Pi et al, 2023 ).…”

Evaluation of the potential anti-soybean allergic activity of different forms of Lactobacillus delbrueckii subsp. bulgaricus based on cell model in vitro

“…4 The consumption of soybean products has similar symptoms to ingestion with other food allergens. 5 It is mainly manifested in the skin, cardiovascular system, respiratory tract and gastrointestinal tract, and its clinical symptoms mainly include urticaria, allergic rhinitis, and asthma, 6 which can lead to death in rare cases. 7 The incidence of soybean allergy has been increasing annually with the increase in soybean consumption.…”