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

作　　者：Liying Ye Liangtao Lv Xiao Lin Kan He Xiaoquan Yang Zhili Wan Lizhong Liu Haiqian Wu Shaojun Xing Xuli Wu 

机构地区：[1]School of Public Health,Health Science Center,Shenzhen University,Shenzhen 518060,China [2]School of Food Science and Technology,South China University of Technology,Guangzhou 510640,China [3]School of Basic Medical Science,Health Science Center,Shenzhen University,Shenzhen 518060,China

出　　处：《Food Science and Human Wellness》2023年第3期895-902,共8页食品科学与人类健康（英文）

基　　金：supported in part by the National Natural Science Foundation of China(32172311);Key-Area Research and Development Program of Guangdong Province(2019B020213001);Guangdong Basic and Applied Basic Research Foundation(2021A1515012413);the support from the Instrumental Analysis Center of Shenzhen University(Xili Campus)。

摘　　要：This study aimed to analyze the effect of lipid peroxidation on the allergenicity and functional properties of soybeanβ-conglycinin(7 S)and glycinin(11 S).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 7 S and11 S 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 7 S and 11 S.

关 键 词：Β-CONGLYCININ GLYCININ Lipid peroxidation ALLERGENICITY Functional properties 

分 类 号：TS201.21[轻工技术与工程—食品科学]