Effect of lipid peroxidation on the allergenicity and functional properties of soybean β-conglycinin (7S) and glycinin (11S)
This study aimed to analyze the effect of lipid peroxidation on the allergenicity and functional properties of soybean β-conglycinin (7S) and glycinin (11S). Oxidation complexes were determined using the lipid peroxidation method. Functional properties were analyzed based on emulsifying and foaming...
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2023-05-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453022002099 |
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| author | Liying Ye Liangtao Lü Xiao Lin Kan He Xiaoquan Yang Zhili Wan Lizhong Liu Haiqian Wu Shaojun Xing Xuli Wu |
| author_facet | Liying Ye Liangtao Lü Xiao Lin Kan He Xiaoquan Yang Zhili Wan Lizhong Liu Haiqian Wu Shaojun Xing Xuli Wu |
| author_sort | Liying Ye |
| collection | DOAJ |
| description | This study aimed to analyze the effect of lipid peroxidation on the allergenicity and functional properties of soybean β-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. |
| format | Article |
| id | doaj-art-99f866c2fc24496493dd66343d167cc5 |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2023-05-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-99f866c2fc24496493dd66343d167cc52025-02-03T06:53:35ZengTsinghua University PressFood Science and Human Wellness2213-45302023-05-01123895902Effect of lipid peroxidation on the allergenicity and functional properties of soybean β-conglycinin (7S) and glycinin (11S)Liying Ye0Liangtao Lü1Xiao Lin2Kan He3Xiaoquan Yang4Zhili Wan5Lizhong Liu6Haiqian Wu7Shaojun Xing8Xuli Wu9School of Public Health, Health Science Center, Shenzhen University, Shenzhen 518060, ChinaSchool of Public Health, Health Science Center, Shenzhen University, Shenzhen 518060, ChinaSchool of Public Health, Health Science Center, Shenzhen University, Shenzhen 518060, ChinaSchool of Public Health, Health Science Center, Shenzhen University, Shenzhen 518060, ChinaSchool of Food Science and Technology, South China University of Technology, Guangzhou 510640, ChinaSchool of Food Science and Technology, South China University of Technology, Guangzhou 510640, ChinaSchool of Public Health, Health Science Center, Shenzhen University, Shenzhen 518060, ChinaSchool of Public Health, Health Science Center, Shenzhen University, Shenzhen 518060, ChinaSchool of Basic Medical Science, Health Science Center, Shenzhen University, Shenzhen 518060, China; Corresponding authors.School of Public Health, Health Science Center, Shenzhen University, Shenzhen 518060, China; Corresponding authors.This study aimed to analyze the effect of lipid peroxidation on the allergenicity and functional properties of soybean β-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.http://www.sciencedirect.com/science/article/pii/S2213453022002099β-ConglycininGlycininLipid peroxidationAllergenicityFunctional properties |
| spellingShingle | Liying Ye Liangtao Lü Xiao Lin Kan He Xiaoquan Yang Zhili Wan Lizhong Liu Haiqian Wu Shaojun Xing Xuli Wu Effect of lipid peroxidation on the allergenicity and functional properties of soybean β-conglycinin (7S) and glycinin (11S) Food Science and Human Wellness β-Conglycinin Glycinin Lipid peroxidation Allergenicity Functional properties |
| title | Effect of lipid peroxidation on the allergenicity and functional properties of soybean β-conglycinin (7S) and glycinin (11S) |
| title_full | Effect of lipid peroxidation on the allergenicity and functional properties of soybean β-conglycinin (7S) and glycinin (11S) |
| title_fullStr | Effect of lipid peroxidation on the allergenicity and functional properties of soybean β-conglycinin (7S) and glycinin (11S) |
| title_full_unstemmed | Effect of lipid peroxidation on the allergenicity and functional properties of soybean β-conglycinin (7S) and glycinin (11S) |
| title_short | Effect of lipid peroxidation on the allergenicity and functional properties of soybean β-conglycinin (7S) and glycinin (11S) |
| title_sort | effect of lipid peroxidation on the allergenicity and functional properties of soybean β conglycinin 7s and glycinin 11s |
| topic | β-Conglycinin Glycinin Lipid peroxidation Allergenicity Functional properties |
| url | http://www.sciencedirect.com/science/article/pii/S2213453022002099 |
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