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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Soymilk fermentation by Enterococcus faecalis VB43 leads to reduction in the immunoreactivity of allergenic proteins beta-conglycinin (7S) and glycinin (11S)

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Biscola, V. ; Rodriguez de Olmos, A. ; Choiset, Y. ; Rabesona, H. ; Garro, M. S. ; Mozzi, F. ; Chobert, J. -M. ; Drouet, M. ; Haertle, T. ; Franco, B. D. G. M.
Total Authors: 10
Document type: Journal article
Source: BENEFICIAL MICROBES; v. 8, n. 4, p. 635-643, 2017.
Web of Science Citations: 0

Food allergies represent a serious problem affecting human health and soy proteins rank among the most allergenic proteins from food origin. The proteolytic enzymes produced by lactic acid bacteria (LAB) can hydrolyse the major allergens present in soybean, reducing their immunoreactivity. Many studies have reported the ability of LAB to ferment soy-based products; while the majority of them focus on the improvement of the sensory characteristics and functionality of soy proteins, a lack of information about the role of lactic fermentation in the reduction of immunoreactivity of these proteins exists. The aim of the present study was to evaluate the capability of the proteolytic strain Enterococcus faecalis VB43 to hydrolyse the main allergenic proteins present in soymilk and to determine the immunoreactivity of the obtained hydrolysates. Sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) results of fermented soymilk demonstrated complete hydrolysis of the beta-subunit from beta-conglycinin and the acidic polypeptide from glycinin. Reversed phase high performance liquid chromatography (RP-HPLC) analysis of the peptides released after hydrolysis revealed the appearance of new peptides and the disappearance of non-hydrolysed proteins, indicating extensive hydrolysis of the substrate. Results from competitive enzyme-linked immunosorbent assay (ELISA) tests clearly indicated a reduction in the immunoreactivity (more than one logarithmic unit) in the fermented sample as compared to the non-fermented control. Our results suggest that the soymilk fermented by E. faecalis VB43 may induce lower allergic responses in sensitive individuals. The strain E. faecalis VB43 may be considered as an excellent candidate to efficiently reduce the immunoreactivity of soymilk proteins. (AU)

FAPESP's process: 14/22097-9 - Optimization of the proteolytic activities of lactic acid bacteria against allergenic milk proteins and investigation of the capability of the hydrolisates to bind specific IgE
Grantee:Vanessa Bíscola
Support Opportunities: Scholarships abroad - Research Internship - Post-doctor
FAPESP's process: 13/07914-8 - FoRC - Food Research Center
Grantee:Bernadette Dora Gombossy de Melo Franco
Support Opportunities: Research Grants - Research, Innovation and Dissemination Centers - RIDC
FAPESP's process: 13/11168-0 - Application potential of proteolytic lactic acid bacteria in the reduction of the allergenicity of bovine milk proteins
Grantee:Vanessa Bíscola
Support Opportunities: Scholarships in Brazil - Post-Doctorate