Abstract：
BACKGROUND: With the increasing popularity of plant protein-based diets, soy proteins are favored as the most important source of plant protein worldwide. However, potential food allergy risks limit their use in the food industry. This work aims to reveal the mechanism of β-conglycinin-induced food allergy, and to explore the regulatory mechanism of heat treatment and high hydrostatic pressure (HHP) treatment in a BALB/c mouse model.
RESULTS: Our results showed that oral administration of β-conglycinin induced severe allergic symptoms in BALB/c mice, but these symptoms were effectively alleviated through heat treatment and HHP treatment. Moreover, β-conglycinin stimulated lymphocyte proliferation and differentiation; a large number of cytokines interleukin (IL)-4, IL-5, IL-10, IL-12 and IL-13 were released and interferon γ secretion was inhibited, which disrupted the Th1/Th2 immune balance and promoted the differentiation and proliferation of naive T cells into Th2-type cells.
CONCLUSIONS: Heat/non-heat treatment altered the conformation of soybean protein, which significantly reduced allergic reactions in mice. This regulatory mechanism may be associated with Th1/Th2 immune balance. Our results provide data support for understanding the changes in allergenicity of soybean protein within the food industry. © 2024 Society of Chemical Industry.
RESULTS: Our results showed that oral administration of β-conglycinin induced severe allergic symptoms in BALB/c mice, but these symptoms were effectively alleviated through heat treatment and HHP treatment. Moreover, β-conglycinin stimulated lymphocyte proliferation and differentiation; a large number of cytokines interleukin (IL)-4, IL-5, IL-10, IL-12 and IL-13 were released and interferon γ secretion was inhibited, which disrupted the Th1/Th2 immune balance and promoted the differentiation and proliferation of naive T cells into Th2-type cells.
CONCLUSIONS: Heat/non-heat treatment altered the conformation of soybean protein, which significantly reduced allergic reactions in mice. This regulatory mechanism may be associated with Th1/Th2 immune balance. Our results provide data support for understanding the changes in allergenicity of soybean protein within the food industry. © 2024 Society of Chemical Industry.
摘要：
背景：随着植物蛋白饮食的日益普及，大豆蛋白是世界范围内最重要的植物蛋白来源。然而,潜在的食物过敏风险限制了它们在食品工业中的使用。本研究旨在揭示β-伴大豆球蛋白引起食物过敏的机制,并探讨BALB/c小鼠模型中热处理和高静水压（HHP）处理的调节机制。
结果：我们的结果表明，口服β-伴大豆球蛋白会在BALB/c小鼠中引起严重的过敏症状，但这些症状通过热疗和HHP治疗得到有效缓解。此外，β-伴大豆球蛋白刺激淋巴细胞增殖和分化;释放大量细胞因子白细胞介素(IL)-4、IL-5、IL-10、IL-12和IL-13,抑制干扰素γ的分泌,破坏Th1/Th2免疫平衡,促进幼稚T细胞向Th2型细胞分化增殖。
结论：热/非热处理改变了大豆蛋白的构象，显著减少小鼠的过敏反应。这种调节机制可能与Th1/Th2免疫平衡有关。我们的结果为了解食品工业中大豆蛋白致敏性的变化提供了数据支持。©2024化学工业学会。
结果：我们的结果表明，口服β-伴大豆球蛋白会在BALB/c小鼠中引起严重的过敏症状，但这些症状通过热疗和HHP治疗得到有效缓解。此外，β-伴大豆球蛋白刺激淋巴细胞增殖和分化;释放大量细胞因子白细胞介素(IL)-4、IL-5、IL-10、IL-12和IL-13,抑制干扰素γ的分泌,破坏Th1/Th2免疫平衡,促进幼稚T细胞向Th2型细胞分化增殖。
结论：热/非热处理改变了大豆蛋白的构象，显著减少小鼠的过敏反应。这种调节机制可能与Th1/Th2免疫平衡有关。我们的结果为了解食品工业中大豆蛋白致敏性的变化提供了数据支持。©2024化学工业学会。
