PMID- 34945520
OWN - NLM
STAT- PubMed-not-MEDLINE
LR  - 20211229
IS  - 2304-8158 (Print)
IS  - 2304-8158 (Electronic)
IS  - 2304-8158 (Linking)
VI  - 10
IP  - 12
DP  - 2021 Dec 2
TI  - The Conformational Structural Change of Soy Glycinin via Lactic Acid Bacteria 
      Fermentation Reduced Immunoglobulin E Reactivity.
LID - 10.3390/foods10122969 [doi]
LID - 2969
AB  - This study investigated the fermentation of isolated soy glycinin by using the 
      Lactiplantibacillus plantarum B1-6 strain, its reduction effect on immunoglobulin 
      E (IgE) reactivity, the relationship with protein aggregation/gelation state and 
      conformational changes. Fermentation was performed under different glycinin 
      concentrations (0.1%, 0.5%, 1% and 2%, w/v) and varied fermentation terminal pH 
      levels (FT-pH) (pH 6.0, 4.5, 4.0 and 3.5). L. plantarum B1-6 showed potency in 
      reducing immunoreactivity to 0.10-69.85%, as determined by a sandwich 
      enzyme-linked immunosorbent assay. At a FT-pH of 6.0 and 4.5, extremely low IgE 
      reactivity (0.1-22.32%) was observed. Fermentation resulted in a great increase 
      (2.31-6.8-fold) in particle size and a loss of intensity in A3 and basic 
      subunits. The conformation of glycinin was altered, as demonstrated by improved 
      surface hydrophobicity (1.33-7.39-fold), decreased intrinsic fluorescence 
      intensity and the alpha-helix structure. Among the four selected concentrations, 
      glycinin at 1% (w/v, G-1) evolved the greatest particles during fermentation and 
      demonstrated the lowest immunoreactivity. Principal component analysis confirmed 
      that particle size, intrinsic fluorescence intensity, alpha-helix and ionic bond were 
      closely related to immunoreactivity reduction.
FAU - Liu, Zhen
AU  - Liu Z
AD  - College of Food Science and Technology, Nanjing Agricultural University, Nanjing 
      210095, China.
FAU - Wang, Yaqiong
AU  - Wang Y
AD  - College of Food Science and Technology, Nanjing Agricultural University, Nanjing 
      210095, China.
FAU - Liu, Yifei
AU  - Liu Y
AD  - College of Food Science and Technology, Nanjing Agricultural University, Nanjing 
      210095, China.
FAU - Zhang, Qiuqin
AU  - Zhang Q
AD  - College of Food Science and Technology, Nanjing Agricultural University, Nanjing 
      210095, China.
FAU - Li, Wei
AU  - Li W
AUID- ORCID: 0000-0003-1075-5274
AD  - College of Food Science and Technology, Nanjing Agricultural University, Nanjing 
      210095, China.
FAU - Dong, Mingsheng
AU  - Dong M
AD  - College of Food Science and Technology, Nanjing Agricultural University, Nanjing 
      210095, China.
FAU - Rui, Xin
AU  - Rui X
AD  - College of Food Science and Technology, Nanjing Agricultural University, Nanjing 
      210095, China.
LA  - eng
GR  - 32072337/National Natural Science Foundation of China/
GR  - BK20211218/Natural Science Foundation of Jiangsu Province/
GR  - KYGD202109/Fundamental Research Funds for the Central Universities/
PT  - Journal Article
DEP - 20211202
PL  - Switzerland
TA  - Foods
JT  - Foods (Basel, Switzerland)
JID - 101670569
PMC - PMC8701212
OTO - NOTNLM
OT  - FTIR
OT  - IgE reactivity
OT  - glycinin
OT  - interaction between proteins
OT  - intrinsic fluorescence
OT  - lactic acid bacterial
OT  - particle size distribution
COIS- The authors declare no conflict of interest.
EDAT- 2021/12/25 06:00
MHDA- 2021/12/25 06:01
PMCR- 2021/12/02
CRDT- 2021/12/24 01:08
PHST- 2021/10/23 00:00 [received]
PHST- 2021/11/19 00:00 [revised]
PHST- 2021/11/25 00:00 [accepted]
PHST- 2021/12/24 01:08 [entrez]
PHST- 2021/12/25 06:00 [pubmed]
PHST- 2021/12/25 06:01 [medline]
PHST- 2021/12/02 00:00 [pmc-release]
AID - foods10122969 [pii]
AID - foods-10-02969 [pii]
AID - 10.3390/foods10122969 [doi]
PST - epublish
SO  - Foods. 2021 Dec 2;10(12):2969. doi: 10.3390/foods10122969.