Unveiling the regulatory mechanism of pulsed electric field modified instant soy milk powder: Exploring allergenicity, conformation, and epitopes

Jie Ding; Yaru Li; Limin Zhong; Xinqing Lu; Zhijie Bao; Songyi Lin

doi:10.1016/j.foodchem.2024.142071

Unveiling the regulatory mechanism of pulsed electric field modified instant soy milk powder: Exploring allergenicity, conformation, and epitopes

Food Chem. 2024 Nov 15;465(Pt 2):142071. doi: 10.1016/j.foodchem.2024.142071. Online ahead of print.

Authors

Jie Ding¹, Yaru Li¹, Limin Zhong², Xinqing Lu³, Zhijie Bao¹, Songyi Lin⁴

Affiliations

¹ National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; Engineering Research Center of Food of Liaoning Province, Engineering Research Center of Special Dietary Food of Liaoning Province, Dalian 116034, PR China.
² Ganzhou Quanbiao Biological Technology Co., Ltd., Ganzhou 341100, PR China.
³ Dalian Dingtong Technology Development Co., Ltd., Dalian 116081, PR China.
⁴ National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; Engineering Research Center of Food of Liaoning Province, Engineering Research Center of Special Dietary Food of Liaoning Province, Dalian 116034, PR China; Ganzhou Quanbiao Biological Technology Co., Ltd., Ganzhou 341100, PR China. Electronic address: linsongyi730@163.com.

PMID: 39556925
DOI: 10.1016/j.foodchem.2024.142071

Abstract

Glycinin and β-conglycinin are prominent allergens, limiting the safety of soy and soy products in a wide range of applications. The study investigated the effects of pulsed electric field (PEF) on allergenicity, conformation, and epitopes of instant soy milk powder (ISMP) and the simulated digestion products (SDP), and to preliminarily elucidate the regulatory mechanism using multispectroscopy and peptidomics. The allergenicity of SDP and ISMP treated at 20 and 30 kV/cm were reduced and conformations were altered, especially decrease or disappearance of α-helix, enhancement of random coil, and reduction of hydrogen and disulfide bonds in SDP (P < 0.05). Furthermore, their digestion-resistant linear epitopes (DRLE) were differed, such as RSQSDN, EEEEQRQQ, and SRNPIY, therein N and P might be critical amino acids affecting their allergenicity. Overall, PEF reduced the ISPM allergenicity by altering conformations, increasing sensitivities to gastrointestinal digestive enzymes, and modulating binding sites to IgE by covering or disrupting linear epitopes.

Keywords: Allergenicity; Conformation; Digestion products; Instant soy milk powder (ISMP); Linear epitopes; Pulsed electric field (PEF).