Effects of Polysaccharide Supplementation on Lactic Acid Bacteria-Fermented Soy Protein Gel: Structural Characteristics, Allergenicity, and Epitope Analysis.

ABSTRACT:

Background

Soy allergy is an important nutritional and health issue that needs to be addressed. Lactic acid bacteria (LAB) fermentation is an effective approach to reduce soy protein allergy. Polysaccharides are commonly used in LAB-fermented products to enhance their textural properties. This study proposes a new strategy for developing hypoallergenic soy protein products.

Methods

We prepared a soy protein isolate (SPI) through fermentation with LAB (FSPI) and with five types of polysaccharides supplementation, namely polydextrose (PDX), inulin (IN), long-chain inulin (LCIN), soluble soy polysaccharides (SSPS), and β-glucan (BG). The texture and microstructure of different samples were analyzed. Antigenicity and IgE-binding capacity were determined using ELISA. Finally, pep

SUBMITTER: Guo X 

PROVIDER: S-EPMC11854590 | biostudies-literature | 2025 Feb

REPOSITORIES: biostudies-literature