Effects of Polysaccharide Supplementation on Lactic Acid Bacteria-Fermented Soy Protein Gel: Structural Characteristics, Allergenicity, and Epitope Analysis
Abstract
1. Introduction
2. Materials and Methods
2.1. Materials, Chemicals, and Microorganisms
2.2. Preparation of Soy Protein Isolate (SPI)
2.3. Preparation of Six Fermented SPI Gels (FSPIs)
2.4. Texture Property
2.5. Microstructure Analysis
2.6. In Vitro Dynamic Gastrointestinal Digestion
2.7. Allergenicity Assays
2.7.1. Antigenicity Analysis
2.7.2. IgE-Binding Capacity Analysis
2.8. Peptidomic Identification
2.9. Bioinformatics Analysis of Epitope Degradation
2.10. Statistical Analysis
3. Results and Discussion
3.1. Textural Features of FSPIs
3.2. Microstructure
3.3. Antigenicity and IgE-Binding Capacity Analysis
3.3.1. Antigenicity
3.3.2. IgE-Binding Capacity
3.4. Peptidomics of SPI, FSPIs and Their Digestive Products
3.4.1. Epitope Degradation Rate of Soy Allergens
3.4.2. Epitope Degradation Frequency of Major Soy Allergens
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Polysaccharide | Monomeric Units | Chemical Linkages | Degree of Polymerization (DP) |
---|---|---|---|
PDX | Glucose, sorbitol, citric acid | Glycosidic bonds between glucose units | Typically ranges from 10 to 20 glucose units |
IN | β-D-fructofuranose units | β(2→1) glycosidic bonds | 2–60 |
LCIN | β-D-fructofuranose units | β(2→1) glycosidic bonds | >60 |
SSPS | Glucose units | β(1→4) glycosidic bonds | Varies, but typically short to medium length chains |
BG | Glucose units | β(1→3) and β(1→4) glycosidic bonds | Varies, typically long-chain |
Sample | Hardness (N) | Springiness (mm) | Cohesiveness (Ratio) | Gumminess (N) |
---|---|---|---|---|
FSPI | 0.33 ± 0.01 abc | 6.63 ± 0.05 d | 0.52 ± 0.01 a | 0.16 ± 0.00 ab |
F-PDX | 0.27 ± 0.03 c | 6.97 ± 0.21 c | 0.54 ± 0.02 a | 0.14 ± 0.00 b |
F-IN | 0.28 ± 0.03 bc | 7.30 ± 0.31 c | 0.54 ± 0.02 a | 0.19 ± 0.01 a |
F-LCIN | 0.36 ± 0.03 a | 8.30 ± 0.07 a | 0.52 ± 0.01 a | 0.17 ± 0.01 a |
F-SSPS | 0.37 ± 0.07 a | 7.83 ± 0.15 b | 0.54 ± 0.02 a | 0.18 ± 0.02 a |
F-BG | 0.39 ± 0.01 a | 7.02 ± 0.27 c | 0.54 ± 0.01 a | 0.18 ± 0.02 a |
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Guo, X.; Luo, Y.; Fan, X.; Simpson, B.K.; Li, W.; Rui, X. Effects of Polysaccharide Supplementation on Lactic Acid Bacteria-Fermented Soy Protein Gel: Structural Characteristics, Allergenicity, and Epitope Analysis. Foods 2025, 14, 701. https://doi.org/10.3390/foods14040701
Guo X, Luo Y, Fan X, Simpson BK, Li W, Rui X. Effects of Polysaccharide Supplementation on Lactic Acid Bacteria-Fermented Soy Protein Gel: Structural Characteristics, Allergenicity, and Epitope Analysis. Foods. 2025; 14(4):701. https://doi.org/10.3390/foods14040701
Chicago/Turabian StyleGuo, Xinran, Yun Luo, Xia Fan, Benjamin K. Simpson, Wei Li, and Xin Rui. 2025. "Effects of Polysaccharide Supplementation on Lactic Acid Bacteria-Fermented Soy Protein Gel: Structural Characteristics, Allergenicity, and Epitope Analysis" Foods 14, no. 4: 701. https://doi.org/10.3390/foods14040701
APA StyleGuo, X., Luo, Y., Fan, X., Simpson, B. K., Li, W., & Rui, X. (2025). Effects of Polysaccharide Supplementation on Lactic Acid Bacteria-Fermented Soy Protein Gel: Structural Characteristics, Allergenicity, and Epitope Analysis. Foods, 14(4), 701. https://doi.org/10.3390/foods14040701