Effect of transglutaminase crosslinking combined with lactic fermentation on the potential allergenicity and conformational structure of soy protein
文献类型： 外文期刊
作者： Xing, Guangliang 1 ; Yang, Siran 1 ; Huang, Lu 2 ; Liu, Sitong 1 ; Wan, Xinyi 1 ;
作者机构： 1.Changshu Inst Technol, Sch Biol & Food Engn, 99 Nan San Huan Rd, Changshu 215500, Jiangsu, Peoples R China
2.Jiangsu Acad Agr Sci, Inst Ind Crops, Nanjing, Peoples R China
3.Univ Wisconsin Stout, Dept Kinesiol Hlth Food & Nutr Sci, Menomonie, WI USA
关键词： transglutaminase; lactic acid bacteria; soy protein isolate; antigenicity; conformational changes
期刊名称：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE （ 影响因子：4.1； 五年影响因子：4.2 ）
ISSN： 0022-5142
年卷期： 2024 年
页码：
收录情况： SCI
摘要： BACKGROUNDFood allergies are a growing concern worldwide, with soy proteins being important allergens that are widely used in various food products. This study investigated the potential of transglutaminase (TGase) and lactic acid bacteria (LAB) treatments to modify the allergenicity and structural properties of soy protein isolate (SPI), aiming to develop safer soy-based food products.RESULTSTreatment with TGase, LAB or their combination significantly reduced the antibody reactivity of beta-conglycinin and the immunoglobulin E (IgE) binding capacity of soy protein, indicating a decrease in allergenicity. TGase treatment led to the formation of high-molecular-weight aggregates, suggesting protein crosslinking, while LAB treatment resulted in partial protein hydrolysis. These structural changes were confirmed by Fourier transform infrared spectroscopy, which showed a decrease in beta-sheet content and an increase in random coil and beta-turn contents. In addition, changes in intrinsic fluorescence and ultraviolet spectroscopy were also observed. The alterations in protein interaction and the reduction in free sulfhydryl groups highlighted the extensive structural modifications induced by these treatments.CONCLUSIONThe synergistic application of TGase and LAB treatments effectively reduced the allergenicity of SPI through significant structural modifications. This approach not only diminished antibody reactivity of beta-conglycinin and IgE binding capacity of soy protein but also altered the protein's primary, secondary and tertiary structures, suggesting a comprehensive alteration of SPI's allergenic potential. These findings provide a promising strategy for mitigating food allergy concerns and lay the foundation for future research on food-processing techniques aimed at allergen reduction. (c) 2024 Society of Chemical Industry.
- 相关文献
作者其他论文 更多>>
-
Structure and Functional Properties of Proteins from Different Soybean Varieties as Affected by the 11S/7S Globulin Ratio
作者：Hou, Yichen;Huang, Lu;Yuan, Xiaotian;Zhang, Xiaoyan;Dai, Dongqing;Yuan, Xingxing;Chen, Xin;Xue, Chenchen;Xing, Guangliang;Chen, Xin;Xue, Chenchen
关键词：soybean varieties; 11S/7S ratio; subunit composition; protein structure; functional properties
-
Identification of a Branch Number Locus in Soybean Using BSA-Seq and GWAS Approaches
作者：Dai, Dongqing;Huang, Lu;Zhang, Xiaoyan;Zhang, Shiqi;Yuan, Yuting;Wu, Gufeng;Hou, Yichen;Yuan, Xingxing;Chen, Xin;Xue, Chenchen
关键词：soybean; branch number; GWAS; BSA; QTL
-
Identification and functional analysis of GmPasL regulating pod color in vegetable soybean
作者：Dai, Dongqing;Huang, Lu;Zhang, Xiaoyan;Zhang, Shiqi;Liu, Jinyang;Yuan, Xingxing;Chen, Xin;Xue, Chechen
关键词：Vegetable soybean; Pod color; Appearance quality; GWAS; GmPsaL
-
Effect of transglutaminase in conjunction with glucono-δ-lactone treatment on the antigenicity and conformational structure of β-conglycinin
作者：Xing, Guangliang;Yang, Siran;Liu, Jia;Zheng, Maoqiang;Huang, Lu
关键词：Antigenicity; conformational changes; glucono-delta-lactone; transglutaminase; beta-conglycinin
-
Diversity Analysis and Comprehensive Evaluation of 101 Soybean (Glycine max L.) Germplasms Based on Sprout Quality Characteristics
作者：Zhang, Xiaoyan;Wu, Gufeng;Huang, Lu;Dai, Dongqing;Yuan, Xingxing;Xue, Chenchen;Chen, Xin;Wu, Gufeng;Chen, Xin;Wu, Yuhe;Tang, Ning
关键词：soybean sprouts; quality characteristics; parameter screening; principal component analysis (PCA); comprehensive evaluation
-
Detection of Candidate Genes and Development of KASP Markers for Pod Length and Pod Width by Combining Genome-Wide Association and Transcriptome Sequencing in Vegetable Soybean
作者：Dai, Dongqing;Huang, Lu;Zhang, Xiaoyan;Liu, Jinyang;Zhang, Shiqi;Yuan, Xingxing;Chen, Xin;Xue, Chenchen
关键词：vegetable soybeans; GWAS; pod length; pod width; KASP
-
Effects of cultivar, water condition and their interactions on Cd accumulation in rice grains
作者：Xiao, Anwen;Xiao, Anwen;Li, Wai Chin;Chi, Yihan;Huang, Lu;Ye, Zhihong;Huang, Lu
关键词：Cadmium; Rice; Cultivar-water condition interaction; Stable low-Cd accumulation cultivar
