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 Liying Ye;Liangtao Lü;Xiao Lin;Kan He;Xiaoquan Yang;Zhili Wan;Lizhong Liu;Haiqian Wu;Shaojun Xing;Xuli Wu

作者机构：School of Public HealthHealth Science CenterShenzhen UniversityShenzhen 518060China School of Food Science and TechnologySouth China University of TechnologyGuangzhou 510640China School of Basic Medical ScienceHealth Science CenterShenzhen UniversityShenzhen 518060China 

出 版 物：《Food Science and Human Wellness》 (食品科学与人类健康（英文）)

年 卷 期：2023年第12卷第3期

页      面：895-902页

核心收录：

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 083201[工学-食品科学] 

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) 

主　　题：β-Conglycinin Glycinin Lipid peroxidation Allergenicity Functional properties 

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 *** properties were analyzed based on emulsifying and foaming *** potential allergenicity was evaluated by in vitro and in vivo *** results found that oxidation altered structures of the proteins and resulted in the formation of cross-linked protein *** emulsion and foaming properties of the proteins were improved after *** IgE-binding capacity of 7 S and11 S reduced after ***812 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 *** conclusion,the lipid peroxidation treatment likely causes changes to the functional properties of soybean,decreasing the potential allergenicity of 7 S and 11 S.