کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
11024853 1701066 2019 38 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Changes in soy protein immunoglobulin E reactivity, protein degradation, and conformation through fermentation with Lactobacillus plantarum strains
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Changes in soy protein immunoglobulin E reactivity, protein degradation, and conformation through fermentation with Lactobacillus plantarum strains
چکیده انگلیسی
This study investigated the fermentation of soy protein isolates (SPI) by using 8 Lactobacillus plantarum strains, its reduction effect on immunoglobulin E (IgE) reactivity, and its relationship with protein degradation and conformation changes. L. plantarum showed potency in reducing IgE reactivity by 83.8%-94.8%, as determined by sandwich enzyme-linked immunosorbent assay. Fermentation resulted in a great reduction (53.8%-92.8%) in soluble protein content and loss of intensity in several major bands, especially those of 7S α', α, and β subunits, as indicated by electrophoresis. Increased peptide (<10 kDa) content was observed in some fermented samples, especially in those fermented by L. plantarum B1-6 and L. plantarum Y-1. Conformation of SPI was altered, as demonstrated by improved surface hydrophobicity (1.6-3.3 times) and emergence of β-strand structure in all fermented samples. Principal component analysis confirmed that peptide (<10 kDa) content, surface hydrophobicity, and β-strand were closely related to IgE reactivity reduction. The reduction of SPI IgE reactivity by L. plantarum was probably attributed to the alternation in primary and higher structure of the protein.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Volume 99, January 2019, Pages 156-165
نویسندگان
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