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Allergenicity reduction and rheology property of lactobacillus -fermented soymilk.

BACKGROUND
The present study aimed to study the reduction in potential allergenicity and rheological properties of soymilk after fermented by lactobacillus. Soymilk (SM) was fermented with Lactobacillus brevis and Lactobacillus sp. The molecular weight of fermented soymilk (FSM) was characterized through sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), and potential allergenicity of FSM was analyzed using enzyme-linked immunosorbent assay in vitro and BALB/c mouse model to detect changes in histamine, mouse mast cell protease-1 (mMCP-1), allergen-specific IgG/IgE, and cytokine levels and histomorphology of jejunum in vivo.


RESULTS
SDS-PAGE and ELISA showed that allergens of soybean (β-conglycinin and acidic subunit of glycinin) were almost degraded, and their immunoreactivities were decreased. In the BALB/c mouse model, the FSM group did not show anaphylactic shock symptoms compared with the SM group. Moreover, a tendency toward decreased serum allergen-specific IgG/IgE levels, plasma histamine levels, and mMCP-1 concentrations was observed in the FSM group. Furthermore, Th2-related cytokines were decreased, while IFN-γ production increased in spleen cell cultures. The intestinal villus was slightly damaged after the challenge. All these findings indicated that the Th1/Th2 balance in the FSM group shifted toward a Th1 response, ultimately reducing the potential allergenicity of FSM. Rheological assessment suggested that FSM has good viscous and pseudoplastic properties.


CONCLUSION
The fermentation might be a promising method to produce tasty hypoallergenic soybean products. This article is protected by copyright. All rights reserved.