PMID- 33245084
OWN - NLM
STAT- MEDLINE
DCOM- 20210601
LR  - 20210601
IS  - 2042-650X (Electronic)
IS  - 2042-6496 (Linking)
VI  - 11
IP  - 12
DP  - 2020 Dec 1
TI  - Assessment of the effect of lactic acid fermentation on the gastroduodenal 
      digestibility and immunoglobulin E binding capacity of soy proteins via an in 
      vitro dynamic gastrointestinal digestion model.
PG  - 10467-10479
LID - 10.1039/d0fo02023k [doi]
AB  - Fermentation by lactic acid bacteria is helpful in reducing soy protein 
      immunoreactivity. However, how lactic acid fermentation influences the 
      gastroduodenal digestibility and immunoglobulin E (IgE) binding capacity of soy 
      proteins remains unclear. In this study, the protein digestion of a fermented 
      soybean protein isolate (FSPI) was investigated and compared with that of a 
      soybean protein isolate (SPI). The effect on their respective IgE binding 
      capacities at the gastric and duodenal phases was also explored by using a novel 
      in vitro dynamic gastrointestinal digestion model (Bionic Rat Model II+). Medium 
      pH was measured, microstructural analysis was performed, peptide distribution and 
      free amino acid content were determined, and SDS-PAGE analysis was performed to 
      assess the differences between SPI and FSPI. The results showed that FSPI had 
      lower pH (3.76), larger protein aggregates (>60 mum), and higher 
      low-molecular-weight peptides than SPI. During the first 30 min of gastric and 
      duodenal digestion, the extent of hydrolysis of FSPI was higher than that of SPI, 
      and the gastric transition time of the former was longer than that of the latter. 
      Conversely, differences tended to be narrower in the next 30-180 min of gastric 
      and duodenal digestion. As a result, the IgE binding capacity of FSPI was 
      significantly lower than that of SPI at 30 min of gastric and duodenal digestion. 
      Therefore, fermentation by lactic acid bacteria affected the digestibility rate 
      of soy proteins, especially at the initial phases of gastric and duodenal 
      digestion, thereby reducing the exposure of intact epitopes in the duodenum. This 
      study helped to elucidate how lactic acid fermentation affected the digestive 
      behavior of soy proteins and its implication in IgE immunoreactivity reduction.
FAU - Huang, Jin
AU  - Huang J
AD  - College of Food Science and Technology, Nanjing Agricultural University, Jiangsu 
      Province, P R China. ruix@njau.edu.cn dongms@njau.edu.cn.
FAU - Liu, Zhen
AU  - Liu Z
FAU - Rui, Xin
AU  - Rui X
FAU - L'Hocine, Lamia
AU  - L'Hocine L
FAU - Zhang, Qiuqin
AU  - Zhang Q
FAU - Li, Wei
AU  - Li W
FAU - Dong, Mingsheng
AU  - Dong M
LA  - eng
PT  - Journal Article
DEP - 20201127
PL  - England
TA  - Food Funct
JT  - Food & function
JID - 101549033
RN  - 0 (Amino Acids)
RN  - 0 (Soybean Proteins)
RN  - 33X04XA5AT (Lactic Acid)
RN  - 37341-29-0 (Immunoglobulin E)
SB  - IM
MH  - Amino Acids/metabolism
MH  - Animals
MH  - Digestion/*physiology
MH  - Duodenum/metabolism
MH  - *Fermentation
MH  - Gastrointestinal Tract
MH  - Hydrogen-Ion Concentration
MH  - Hydrolysis
MH  - Immunoglobulin E/*metabolism
MH  - Lactic Acid/*metabolism
MH  - Lactobacillus plantarum/metabolism
MH  - Rats
MH  - Soybean Proteins/*chemistry
EDAT- 2020/11/28 06:00
MHDA- 2021/06/02 06:00
CRDT- 2020/11/27 08:36
PHST- 2020/11/28 06:00 [pubmed]
PHST- 2021/06/02 06:00 [medline]
PHST- 2020/11/27 08:36 [entrez]
AID - 10.1039/d0fo02023k [doi]
PST - ppublish
SO  - Food Funct. 2020 Dec 1;11(12):10467-10479. doi: 10.1039/d0fo02023k. Epub 2020 Nov 
      27.