Allergenicity reduction and rheology property of Lactobacillus‐fermented soymilk

• Published in: Journal of the science of food and agriculture Vol. 99; no. 15; pp. 6841 - 6849
• Main Authors: Xia, Jiaheng, Zu, Qinqin, Yang, Anshu, Wu, Zhihua, Li, Xin, Tong, Ping, Yuan, Juanli, Wu, Yong, Fan, Qingsheng, Chen, Hongbing
• Format: Journal Article
• Language: English
• Published: Chichester, UK John Wiley & Sons, Ltd 01.12.2019; John Wiley and Sons, Limited
• Subjects: Allergenicity; Allergens; Allergens - chemistry; Allergens - immunology; Allergens - metabolism; Anaphylaxis; Animals; Biotransformation; Change detection; Conglycinin; Cytokines; Electrophoresis; Enzyme-linked immunosorbent assay; Enzymes; Fermentation; Food Handling; Food Hypersensitivity - immunology; Gel electrophoresis; Glycine max - chemistry; Glycine max - immunology; Glycine max - metabolism; Glycine max - microbiology; Histamine; Humans; Immunoglobulin E; Immunoglobulin E - immunology; Immunoglobulin G; Immunoreactivity; Interferon; Intestine; Jejunum; Lactobacillus; Lactobacillus - metabolism; Lymphocytes T; Mice; Mice, Inbred BALB C; Molecular weight; Organic chemistry; Plant-based beverages; Polyacrylamide; potential allergenicity; Production methods; Pseudoplasticity; Reduction; Rheological properties; Rheology; Sodium dodecyl sulfate; Sodium lauryl sulfate; Soy Milk - chemistry; Soya bean milk; Soybean milk; Soybean Proteins - immunology; Soybean Proteins - metabolism; Soybeans; soymilk; Spleen; Th1 Cells - immunology; Th2 Cells - immunology; Villus; lactobacillus; fermentation; potential allergenicity; soymilk; rheology
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/jsfa.9969

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