Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 99, Issue -, Pages 156-165Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2018.09.034
Keywords
Soy protein isolate; Lactic acid bacteria; IgE reactivity; Electrophoresis; Fourier transform infrared spectroscopy
Categories
Funding
- National Natural Science Foundation of China [31501466]
- Fundamental Research Funds for the Central Universities [KYZ201745, KJQN201647]
- Natural Science Foundation of Jiangsu Province [BK20150660]
- Priority Academic Program Development of Jiangsu Higher Education Institutions (PAPD)
- Jiangsu Provincial Double-Creative Doctorate Plan
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This study investigated the fermentation of soy protein isolates (SPI) by using 8 Lactobacillus planarian strains, its reduction effect on immunoglobulin E (IgE) reactivity, and its relationship with protein degradation and conformation changes. L. plantarum showed potency in reducing IgE reactivity by 83.8%-94.8%, as determined by sandwich enzyme-linked immunosorbent assay. Fermentation resulted in a great reduction (53.8%-92.8%) in soluble protein content and loss of intensity in several major bands, especially those of 7S alpha', alpha, and beta subunits, as indicated by electrophoresis. Increased peptide (< 10 kDa) content was observed in some fermented samples, especially in those fermented by L. &Martini B1-6 and L. plantarum Y-1. Conformation of SPI was altered, as demonstrated by improved surface hydrophobicity (1.6-3.3 times) and emergence of beta-strand structure in all fermented samples. Principal component analysis confirmed that peptide (< 10 kDa) content, surface hydrophobicity, and beta-strand were closely related to IgE reactivity reduction. The reduction of SPI IgE reactivity by L. plantarurn was probably attributed to the alternation in primary and higher structure of the protein.
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