Characterization of the protein structure of soymilk fermented by Lactobacillus and evaluation of its potential allergenicity based on the sensitized-cell model

Qiaoling Lu; LingLing Zuo; Zhihua Wu; Xin Li; Ping Tong; Yong Wu; Qingsheng Fan; Hongbing Chen; Anshu Yang

doi:10.1016/j.foodchem.2021.130569

Characterization of the protein structure of soymilk fermented by Lactobacillus and evaluation of its potential allergenicity based on the sensitized-cell model

Food Chem. 2022 Jan 1:366:130569. doi: 10.1016/j.foodchem.2021.130569. Epub 2021 Jul 10.

Authors

Qiaoling Lu¹, LingLing Zuo¹, Zhihua Wu¹, Xin Li², Ping Tong³, Yong Wu¹, Qingsheng Fan⁴, Hongbing Chen¹, Anshu Yang⁵

Affiliations

¹ State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China.
² State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; School of Food Science and Technology, Nanchang University, Nanchang 330031, China.
³ State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
⁴ Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China.
⁵ State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China. Electronic address: yanganshu@ncu.edu.cn.

PMID: 34298394
DOI: 10.1016/j.foodchem.2021.130569

Abstract

This study aimed to investigate the effects of fermented soymilk (FSM) with Lactobacillus brevis CICC 23,474 and L. brevis CICC 23,470 on the structural changes and allergenicity of major allergenic proteins in soymilk (SM). Spectroscopy and liquid chromatograph-tandem mass spectrometer (LC-MS/MS) were used to characterize changes in protein spatial structure and epitopes. The antigenicity and potential allergenicity were evaluated by immunoblotting, enzyme-linked immunosorbent assay (ELISA) and KU812 cell degranulation assay. Results suggested that the advanced structure of proteins was destroyed. Antigenicity was also significantly reduced, and five human IgE-binding linear epitopes (i.e., E5-E33, R27-S41, D414-A437, G253-I265 and V449-S471) were destroyed by fermentation. Furthermore, after in vitro simulated gastrointestinal digestion, FSM showed lower IgG/IgE-binding capacity and weaker degranulation ability of KU812 cells. All these findings demonstrated that fermentation with Lactobacillus can destroy the conformational and linear epitopes of proteins and reduce the potential allergenicity of SM.

Keywords: Fermentation; KU812 cell; Lactobacillus; Potential allergenicity; Soymilk.

MeSH terms

Allergens / metabolism
Chromatography, Liquid
Fermentation
Humans
Lactobacillus* / metabolism
Soy Milk*
Tandem Mass Spectrometry

Substances

Allergens