Journal of Agricultural and Food Chemistry· 2026Q1
Germination-Assisted LAB-Fermented Soy Protein Gel Matrices with Reduced Sensitizing Potential: Associations with Epitope Disruption, Epithelial Transport, and Mucosal Immune-Cell/Cytokine Shifts
- 0citations
- Q1SCImago
- 2026year
Short summary
Germination-assisted lactic acid fermentation of soy protein matrices significantly reduced their allergenic potential by disrupting epitopes, increasing gastrointestinal disintegration, and altering mucosal immune responses in a mouse model.
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Key points
- Germination-assisted lactic acid fermentation created porous soy protein gel networks that disintegrated more readily during digestion.
- Remodeled matrices yielded fewer digestion-resistant epitope-containing peptides and reduced IgE binding compared to unremodeled controls.
- Engineered matrices enhanced transepithelial peptide transport but lowered the immunoreactivity of transported fractions.
- A mouse sensitization model showed that engineered matrices alleviated allergic responses, suppressed Th2 markers, and reduced mast cell activation.
AI-generated from the title and abstract; the full text is not read.
Abstract
Abstract Food allergenicity reflects gastrointestinal bioaccessibility, epithelial transport, and immune recognition rather than intrinsic protein properties alone. Using germination-assisted lactic acid fermentation to engineer soy protein matrices with distinct microstructures, we systematically examined allergen fate across digestion, epithelial transport, and immune responses. Germination-induced remodeling produced looser, more porous gel networks, enhancing gastrointestinal disintegration and proteolytic accessibility. Digestion of remodeled matrices yielded greater loss of epitope-containing peptides, fewer high-molecular-weight immunoreactive fragments, and reduced IgE binding. Multiscale epitope mapping showed fewer digestion-resistant epitope peptides and limited retention of immunoreactive regions. Remodeled matrices enhanced transepithelial peptide transport while lowering the immunoreactivity of transported fractions, indicating altered biological properties rather than reduced transport. In a mouse sensitization model with identical challenge, engineered matrices alleviated allergic responses, suppressing Th2 markers, mast cell activation, and improving barrier and mucosal immune profiles, supporting a multiscale framework for hypoallergenic food design.
The authors' abstract, as published at the source. Journal of Agricultural and Food Chemistry, 2026 · DOI ↗
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Field: Immunology and Allergy
Immunology and AllergyMedicine