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Article Abstract
Soybean is a staple in the food industry, but can induce allergic reactions that compromise human health. This paper concludes allergenic components in soybean and its allergy mechanism. The mechanism of interaction between polyphenols and proteins and their effects on allergenicity and function are discussed. It is found that soybean allergy is induced by its protein which contains allergens and epitopes. Polyphenols can react with protein via noncovalent reaction (mainly hydrogen bonding, hydrophobic-hydrophobic interactions and ionic bonds) and covalent method (alkaline, enzymatic method and free-radical grafting) to form polyphenols-protein complexes and conjugates, respectively, which dramatically alters protein structure, thus masking and destroying the epitopes to decrease the allergenicity of soybean protein. In addition, oral administration of polyphenols also inhibits allergic reactions induced by soybean protein. The improved functional attributes such as foaming and emulsifying properties are also observed. Therefore, polyphenol modification is a promising way to produce soybean-based hypoallergenic products.
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| http://dx.doi.org/10.1016/j.foodchem.2025.145654 | DOI Listing |
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