Boiling and Pressure Cooking Impact on IgE Reactivity of Soybean Allergens

Abstract

Background: Soybean is one of the 8 foods that causes the most significant rate of food allergies in the USA and Europe. Thermal processing may impact on the allergenic potential of certain foods. We aimed to investigate modifications of the IgE-binding properties of soybean proteins due to processing methods that have been previously found to impact on the allergenicity of legumes such as peanut. Methods: Soybean seeds were subjected to different thermal processing treatments. To evaluate their impact on the IgE-binding capacity of soybean proteins, individual sera from 25 patients sensitized to soybean were used in in vitro immunoassays. Detection of specific soybean allergens in untreated and treated samples was carried out with specific monoclonal and polyclonal antibodies. In vivo studies of skin prick testing (SPT) were also performed. Results: The IgE reactivity of soybean was resistant to boiling up to 30 min, and this treatment had a higher impact when applied for 60 min. Treatment that combined heat and pressure produced a fragmentation of proteins in both soluble and insoluble fractions that went along with a decreased capacity to bind IgE and reduced the SPT wheal size. However, allergens such as 7S globulins survived this treatment. Conclusions: Thermal-processing methods able to attenuate the capacity of soybean proteins to bind IgE may contribute to the improvement of food safety and could constitute a potential strategy for the induction of tolerance to soybean.

Recent Advances in Experimental Allergy

“…Soybean products are a major source of food allergies. Cabanillas et al [69] investigated the impact of thermal and pressure processing of soybeans on specific IgE binding capacity in a small cohort of sensitized individuals. They found that boiling for 60 min led to reduced IgE binding ex vivo.…”

“…They found that boiling for 60 min led to reduced IgE binding ex vivo. Pretreatment that combined both heat and pressure seemed to be more effective, exhibiting an even more pronounced reduction in IgE binding ex vivo, as well as reduced skin prick testing wheal size in patients ex vivo [69]. …”

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“…Measures as fermentation with microorganisms boiling and pressure cooking genetical modification and other measures can degradate major allergens and achieve a reduction of soybean hypersensitivity. Removal of soybean oil in intralipid for total parenteral nutrition have been also proposed [41][42][43][44][45].…”

Influence of ohmic heating on the structural and immunoreactive properties of soybean proteins

“…Food processing aims at providing a safe and nutritious diet to promote the health of the consumers. In this context, soybean can be processed in several ways before human consumption such as cooking, fermenting, grinding among others (Cabanillas et al, 2018). Thermal processing, in particular, can lead to different structural/sequential modifications of the proteins, such as aggregation phenomena and formation of new molecular bonds, rearrangement of the disulfide bonds, breakdown of peptide bonds and chemical modification of amino acids within the protein structure (Ashaolu, 2020;Wu et al, 2019).…”