Soybean Allergens: Presence, Detection and Methods for Mitigation

Yang, William; Mejı́a, Elvira González de; Zheng, Hongliang; Lee, Youngsoo

doi:10.5772/17858

Cited by 4 publications

(4 citation statements)

References 136 publications

(136 reference statements)

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“…This color intensity directly indicated soybean protein allergenicity (percentage of IgE-mediated binding). The outcomes were presented as the relative allergenicity percentage (or percentage of residual IgE binding) compared to the untreated soymilk sample. , …”

Section: Methodsmentioning

confidence: 99%

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Plasma Bubbling of Soymilk: Impact on Allergenicity, Antinutritional Factor, and E-Nose-Retrieved Sensory Characteristics

Anbarasan,

Dharini,

Jaganmohan

et al. 2023

ACS Food Sci. Technol.

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Soymilk, valued as a protein-rich animal milk alternative, faces consumption challenges due to allergenicity, antinutrients, and undesirable odors from lipoxygenase (LOX) activity. Therefore, soymilk samples were subjected to plasma bubbling (PB) at 100 and 200 V voltage levels for 5, 15, and 25 min to address these issues. Post-treatment, significant changes were observed in Fourier-transform infrared amide regions (I-1631 cm −1 , II-1537 cm −1 , and III-1238 cm −1 ), circular dichroism spectra (less α−helix and turns; more β−sheets), intrinsic fluorescence (blue shift at 343 nm), and sodium dodecyl sulfate-polyacrylamide gel electrophoresis protein profiles. As a result, the soymilk allergenicity, LOX activity, and trypsin inhibitor activity (TIA) were reduced to 38.99 ± 17.7, 79.26 ± 3.74, and 91.71 ± 10.64%, respectively. Meanwhile, mild changes were observed in the pH, conductivity, whiteness values, viscosity, and protein content of treated soymilk. However, E-nose analysis identified pungent and grassy flavors in treated samples due to oxidation. Therefore, PB is highly effective against allergenicity compared to LOX and trypsin inhibitor activities.

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Section: Methodsmentioning

confidence: 99%

“…The outcomes were presented as the relative allergenicity percentage (or percentage of residual IgE binding) compared to the untreated soymilk sample. 15,16 2.7. Lipoxygenase.…”

Section: Methodsmentioning

confidence: 99%

Plasma Bubbling of Soymilk: Impact on Allergenicity, Antinutritional Factor, and E-Nose-Retrieved Sensory Characteristics

Anbarasan,

Dharini,

Jaganmohan

et al. 2023

ACS Food Sci. Technol.

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“…However, soy is one among the top ten foods that cause allergic reactions in human beings. Soybean is ubiquitous in nature and usage; so, it has become difficult to avoid among consumers completely (Yang et al, 2011). Hence, finding of a soybean-free food is a rather difficult task because of its diverse use in innumerable food products.…”

Section: Soy Allergymentioning

confidence: 99%

Food-induced anaphylaxis: causes, risk factors and clinical management

Junaid-ur-Rahman

Chughtai

Khaliq

et al. 2021

Food and Agricultural Immunology

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Globally, food processing patterns are becoming more sophisticated and modernized for meeting abrupt increase in demand of allegen free food. The stance of availability of allergens free food is a rather hectic task to implement and consumers most probably become prone to them. Anaphylaxis is a serious health-related syndrome due to the adverse response of immune system. It aggravates by the consumption of foods that contain allergens by ultimately activating basophils and mast cells. There are more or less ten prominent foods that trigger anaphylaxis after the ingestion. Hence, avoiding allergencontaining food can limit the proliferation of anaphylaxis. In this article, the occurrence of allergic reactions with respect to sex disparities, most probable food allergens, diagnostic approaches and its management are discussed.

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“…However, the allergic proteins (including hydrophobic protein, defensin, profiling, PR-10 protein, β-conglycinin, glycinin) and antinutritional factors limit its consumption. Furthermore, the lipids in the soymilk get oxidized due to the presence of lipoxygenase (LOX) enzyme in it and causes offflavor or beany flavor (Wade et al, 2011;Yang et al, 2015). Many conventional and novel technologies are available to address these problems; among them, novel nonthermal methods (HPP, ultrasound, PEF, etc.)…”

Section: Introductionmentioning

confidence: 99%

Pulsed electric field treatment of soymilk: Impact on Kunitz trypsin inhibitor allergenicity, antinutritional factor, and aroma characteristics

Anbarasan,

Jaganmohan,

Anandakumar

et al. 2023

Journal of Food Science

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Allergens, antinutritional factors, and lipoxygenase (LOX) enzyme present in soymilk limit its consumption as vegan milk. Therefore, the present study focuses on reducing these limiting factors using pulsed electric field (PEF) treatment. In this regard, 20–40 kV/cm electric field was applied to soymilk for the effective treatment periods of 450, 1350, and 2250 ms. After the treatment, a reduction in pH (6.60 ± 0.10 to 6.47 ± 0.12) and an increase in the conductivity (173.03 ± 0.40 to 177.33 ± 0.72 µS) were observed. Furthermore, FTIR (Fourier Transform Infrared Spectroscopy), UV (Ultra Violet) intrinsic spectra, and CD (Circular Dichroism) spectra (α‐helix reduction and β‐sheet increase) data indicated mild structural changes in the proteins of soymilk. As a result, PEF treatment reduced the soymilk allergenicity (67.33 ± 20.48%), LOX activity (69.45 ± 9.38%), and trypsin inhibitor activity (75.61 ± 4.04%). Apart from that, the color, viscosity, and volatiles of soymilk also had significant changes due to PEF treatment. The aroma changes in PEF‐treated soymilk were highly influenced by two major principal component (PC1 & PC2) groups and they accounted for about 70% of the aroma variations. However, these changes were mild and did not induce any off‐flavors and the treatment remained effective against the quality hazards like allergens, antinutritional factors, and LOX enzyme.Practical ApplicationPEF treatment of soymilk reduces the possible allergic reactions in human body at least by 30%. Further, it reduces the antinutritional factor and off‐odor inducing compounds. Therefore, the PEF treatment can be used in industries as a pre‐treatment to produce allergen and antinutritional compounds free protein isolates from soybeans.

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Soybean Allergens: Presence, Detection and Methods for Mitigation

Cited by 4 publications

References 136 publications

Plasma Bubbling of Soymilk: Impact on Allergenicity, Antinutritional Factor, and E-Nose-Retrieved Sensory Characteristics

Plasma Bubbling of Soymilk: Impact on Allergenicity, Antinutritional Factor, and E-Nose-Retrieved Sensory Characteristics

Food-induced anaphylaxis: causes, risk factors and clinical management

Pulsed electric field treatment of soymilk: Impact on Kunitz trypsin inhibitor allergenicity, antinutritional factor, and aroma characteristics

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