Ultra-high-pressure passivation of soybean agglutinin and safety evaluations

Xiao Han; Yu Sun; Bingxin Huangfu; Xiaoyun He; Kunlun Huang

doi:10.1016/j.fochx.2023.100726

Ultra-high-pressure passivation of soybean agglutinin and safety evaluations

Food Chem X. 2023 May 27:18:100726. doi: 10.1016/j.fochx.2023.100726. eCollection 2023 Jun 30.

Authors

Xiao Han¹, Yu Sun², Bingxin Huangfu¹, Xiaoyun He^{1

3}, Kunlun Huang^{1

3}

Affiliations

¹ Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
² Lanzhou Anning District Bureau of Statistics, Gansu 730070, China.
³ Key Laboratory of Safety Assessment of Genetically Modified Organism (Food Safety), the Ministry of Agriculture and Rural Affairs of the P.R. China, Beijing, 100083, China.

Abstract

Soybean agglutinin (SBA) is a heat-sensitive anti-nutritional factor (ANF). It affects nutrient absorption and causes organism poisoning. This study explored the SBA passivation ability and mechanism by ultra-high pressure (HHP), a non-thermal food processing technology. The results indicated that more than 500 MPa HHP treatment reduced the SBA activity by destroying its secondary and tertiary structures. Also, the cell and animal experiments showed that HHP treatment reduced the cytotoxicity of SBA, improved the mice's body weight, and alleviated liver, kidney, and digestive tract damage in Vivo. These results demonstrated that HHP had a high passivation efficiency against the SBA, thereby HHP promoting the safety of soybean products. This study provided supporting evidence for ultra-high-pressure treatment applications in soybean processing.

Keywords: Passivation; Safety evaluation; Soybean agglutinin; Ultra-high pressure.