Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China.
School of Public Health, Health Science Center, Shenzhen University, Shenzhen 518060, China.
J Agric Food Chem. 2023 Feb 15;71(6):2999-3009. doi: 10.1021/acs.jafc.2c07687. Epub 2023 Feb 1.
Soybean 7S storage protein (β-conglycinin) is the most important allergen, exhibits resistance in gastrointestinal (GI) digestion, and causes allergies in humans and animals. A previous study has demonstrated that 7S proteins contained innate amyloid aggregates, but the fate of these specific protein aggregates in intestinal digestion and correlation to allergenicity are unclear. In this study, a modified INFOGEST static digestion and IgE binding test, we illustrate that the survived amyloid aggregates of soybean 7S protein in GI digestion might be dominant IgE epitopes of soybean protein in humans. The impact of conjugated primary bile acid salt (BS) profile on digestion resistance and immunogenicity of soybean protein is assessed, regarding the binding affinity of BS to protein aggregates with consideration of the BS composition and the physiologically relevant colloidal structure. The results show that chenodeoxycholate-containing colloidal structures exhibit high affinity and unfolding capacity to protein amyloid aggregates, promoting proteolysis by pancreatic enzymes and thus mitigating the antigenicity of soybean protein. This study presents a novel understanding of bile acid profile and colloidal structure influence on the digestibility and antigenicity of dietary proteins. It should be helpful to design digestion protocol and accurately replicate physiologically relevant digestion conditions.
大豆 7S 储存蛋白（β-伴球蛋白）是最重要的过敏原，它在胃肠道（GI）消化中具有抗性，并导致人类和动物过敏。先前的研究表明，7S 蛋白含有固有淀粉样聚集物，但这些特定蛋白聚集物在肠道消化中的命运及其与致敏性的关系尚不清楚。在这项研究中，我们使用改良的 INFOGEST 静态消化和 IgE 结合试验表明，GI 消化中大豆 7S 蛋白存活的淀粉样聚集物可能是人类大豆蛋白的主要 IgE 表位。评估了结合初级胆汁酸盐（BS）谱对大豆蛋白消化抗性和免疫原性的影响，同时考虑了 BS 组成和生理相关胶体结构对蛋白聚集物的结合亲和力。结果表明，含有鹅脱氧胆酸盐的胶体结构对蛋白淀粉样聚集物具有高亲和力和展开能力，促进了胰酶对蛋白质的水解，从而减轻了大豆蛋白的抗原性。这项研究提出了一种关于胆汁酸谱和胶体结构对膳食蛋白消化率和抗原性影响的新认识。它应该有助于设计消化方案并准确复制生理相关的消化条件。
