Effect of lipid peroxidation on the allergenicity and functional properties of soybean β-conglycinin (7S) and glycinin (11S)

作者：Ye, Liying; Lu, Liangtao; Lin, Xiao; He, Kan; Yang, Xiaoquan; Wan, Zhili; Liu, Lizhong; Wu, Haiqian; Xing, Shaojun^*; Wu, Xuli^*

来源：Food Science and Human Wellness, 2023, 12(3): 895-902.

DOI：10.1016/j.fshw.2022.09.022

• beta-Conglycinin
• Glycinin
• Lipid peroxidation
• Allergenicity
• Functional properties

This study aimed to analyze the effect of lipid peroxidation on the allergenicity and functional properties of soybean beta-conglycinin (7S) and glycinin (11S). Oxidation complexes were determined using the lipid peroxidation method. Functional properties were analyzed based on emulsifying and foaming properties. The potential allergenicity was evaluated by in vitro and in vivo methods. The results found that oxidation altered structures of the proteins and resulted in the formation of cross-linked protein polymers. The emulsion and foaming properties of the proteins were improved after oxidation. The IgE-binding capacity of 7S and 11S reduced after oxidation. KU812 cell assays showed that both histamine and IL-4 release decreased after oxidation treatment. A mouse model showed that oxidation reduced the IgE, IgG, and IgG1 levels, as well as reduced histamine and mMCP-1 release in serum, which might suppress the allergic reaction. In conclusion, the lipid peroxidation treatment likely causes changes to the functional properties of soybean, decreasing the potential allergenicity of 7S and 11S. (c) 2023 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).