Allergenicity reduction and rheology property of Lactobacillus‐fermented soymilk

Abstract

BACKGROUND This study aimed to investigate the reduction in the potential allergenicity of soymilk, and its rheological properties, after fermentation with Lactobacillus. Soymilk (SM) was fermented with Lactobacillus brevis and Lactobacillus sp. The molecular weight of fermented soymilk (FSM) was characterized using sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS‐PAGE), and the potential allergenicity of FSM was analyzed using enzyme‐linked immunosorbent assay in vitro and the BALB/c mouse model to detect changes in histamine, mouse mast cell protease‐1 (mMCP‐1), allergen‐specific IgG/IgE, and cytokine levels and histomorphology of jejunum in vivo. RESULTS The SDS‐PAGE and enzyme linked immunosorbent assay (ELISA) showed that allergens of soybean (β‐conglycinin and acidic subunit of glycinin) were almost degraded, and their immunoreactivity was decreased. In the BALB/c mouse model, the FSM group did not show anaphylactic shock symptoms compared with the SM group. Moreover, a tendency toward decreased serum allergen‐specific IgG/IgE levels, plasma histamine levels, and mMCP‐1 concentrations was observed in the FSM group. Furthermore, Th2‐related cytokines were decreased, while IFN‐γ production increased in spleen cell cultures. The intestinal villus was slightly damaged after the challenge. All these findings indicated that the Th1/Th2 balance in the FSM group shifted toward a Th1 response, ultimately reducing the potential allergenicity of FSM. Rheological assessment suggested that FSM has good viscous and pseudoplastic properties. CONCLUSION Fermentation might be a promising method for producing tasty, hypoallergenic soybean products. © 2019 Society of Chemical Industry

Crossroad of Tradition and Innovation – The Application of Lactic Acid Fermentation to Increase the Nutritional and Health-Promoting Potential of Plant-Based Food Products – a Review

“…The treatment with fermented soybean induced reduction of mast cell protease-1 (mMCP-1) level and specific to soybean IgE, and boosted the secretion of IFN-γ [Yang et al, 2018]. Analogous results were reported by Xia et al [2019] in immunised BALB/c mice model get after the treatment with soy milk fermented only with LAB: Lactobacillus brevis CICC 23474 and Lactobacillus sp. CICC 23470 strains.…”

“…IgE, mMCP-1, and Th2-related cytokines were decreased, while IFN-γ production increased in spleen cell cultures. However, the intestinal villus was slightly damaged after the challenge [Xia et al, 2019], like in the Yang et al [2018] study.…”

“…It might have been a side effect of fermentation, which caused that some hidden before epitopes became exposed after unfolding the conformational structures of proteins. However, in the context of the previously mentioned increase of IFN-γ expression and some abnormalities in epithelial tissue physiology reported by Yang et al [2018] and Xia et al [2019], the data about soy sauce properties to induce Th1/Th2 regulation are convergent. On the other hand, the protective role of soy sauce was demonstrated in a mouse model of dextran sulphate sodium (DSS)-induced colitis, where the expression of proinflammatory genes encoding enzymes, such as iNOS and cyclooxygenase-2 (COX-2), was decreased in the colonic mucosa, and the expression of genes encoding proinflammatory cytokines in serum, such as TNFα, IFN-γ, IL-6 and IL-17A, was reduced as well [Song et al, 2014].…”

Characterization of the Reduced IgE Binding Capacity in Boiled and Autoclaved Soybeans through Proteomic Approaches

“…Boiling and autoclaving are common thermal technologies used to inactivate microorganism and anti-nutritional factors of food products with low cost and easy use [2,[8][9][10]. Many studies have demonstrated that the allergenicity of soybeans and peanuts were successfully reduced by boiling and autoclaving, respectively [6,[11][12][13][14]. Our previous study has also shown that the allergenicity of soybeans was decreased by boiling and autoclaving, resulting from the degradation of proteins and the changes in conformation [10].…”

Assessment of Intestinal Immunity and Permeability of Broilers on Partial Replacement Diets of Two-Stage Fermented Soybean Meal by Bacillus velezensis and Lactobacillus brevis ATCC 367

“…Among other treatments, unlike FSBM B , FSBM B+L had minimal upregulation of IL-6. After allergen protein was hydrolyzed by protease or fermentation, the lactic acid bacteria could reduce the peptides into a smaller size and increase their bioactivity [ 36 , 37 , 38 ]. Likewise, Ren [ 31 ] also indicated that soy peptide contains a large percentage of Glu and Asp that can down-regulate NF-κB , which causes an innate inflammatory response, and help repair the gut injury.…”