Dual Action of Reduced Allergenicity and Improved Memory of Instant Soybean Powder Hydrolysates

Ding, Jie; Huang, Luyue; Yang, Jingqi; Qi, Libo; Zhu, Chunyan; Lin, Songyi

doi:10.1021/acs.jafc.3c06490

Cited by 1 publication

(4 citation statements)

References 59 publications

(111 reference statements)

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“…1 The protein content of soybeans is rich, about 30−40%, and it can be comparable with animal source proteins such as fish, meat, eggs, milk, etc. 2 However, soy is one of the major food allergens. More than 32 proteins in soy have been identified as allergens, of which at least 17 are IgEmediated.…”

Section: ■ Introductionmentioning

confidence: 99%

“…10 Moreover, the prevalence of soy allergy in infants and young children with IgE-mediated milk allergy increases to 53−63%. 2 However, the only effective way to prevent food allergies is to isolate them completely by avoiding foods that can trigger an allergic reaction. 11 Unfortunately, this method is less feasible as it greatly affects the everyday eating experience and nutritional health of allergy sufferers.…”

Section: ■ Introductionmentioning

confidence: 99%

“…In particular, soy-allergic patients were approximately 25% of the total number of people suffering from food allergies, and soy-allergic children accounted for about 6% of all childhood allergies . Moreover, the prevalence of soy allergy in infants and young children with IgE-mediated milk allergy increases to 53–63% . However, the only effective way to prevent food allergies is to isolate them completely by avoiding foods that can trigger an allergic reaction .…”

Section: Introductionmentioning

confidence: 99%

“…Soybean (Glycine max L.) is a high-quality source of dietary protein as the main ingredient of ISMP . The protein content of soybeans is rich, about 30–40%, and it can be comparable with animal source proteins such as fish, meat, eggs, milk, etc . However, soy is one of the major food allergens.…”

Section: Introductionmentioning

confidence: 99%

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Conformation-Activity Mechanism of Alcalase Hydrolysis for Reducing In Vitro Allergenicity of Instant Soy Milk Powder

Ding,

Qi,

Zhong

et al. 2024

J. Agric. Food Chem.

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Effective reduction of the allergenicity of instant soy milk powder (ISMP) is practically valuable for expanding its applications. This study optimized the enzymolysis technology of ISMP using single-factor experiments and response surface methodology, combined serological analysis, cellular immunological models, bioinformatics tools, and multiple spectroscopy techniques to investigate the effects of alcalase hydrolysis on allergenicity, spatial conformation, and linear epitopes of ISMP. Under the optimal process, special IgE and IgG1 binding abilities and allergenic activity to induce cell degranulation of alcalase-hydrolyzed ISMP were reduced by (64.72 ± 1.76)%, (56.79 ± 3.72)%, and (73.3 ± 1.19)%, respectively (P < 0.05). Moreover, the spatial conformation of instant soy milk powder hydrolysates (ISMPH) changed, including decreased surface hydrophobicity, a weaker peak of amide II band, lower contents of α-helix and β-sheet, and an enhanced content of random coil. Furthermore, the linear epitopes of major soy allergens, 9 from glycinin and 13 from β-conglycinin, could be directionally disrupted by alcalase hydrolysis. Overall, the structure−activity mechanism of alcalase hydrolysis to reduce ISMP allergenicity in vitro was preliminarily clarified. It provided a new research direction for the breakthrough in the desensitization of ISMP and a theoretical basis for revealing the potential mechanism of alcalase enzymolysis to reduce the allergenicity of ISMP.

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Section: ■ Introductionmentioning

confidence: 99%