High hydrostatic pressure reducing allergenicity of soy protein isolate for infant formula evaluated by ELISA and proteomics via Chinese soy-allergic children’s sera

• Published in: Food chemistry 2018-12, Vol.269, p.311-317
• Main Authors: Li, Huijing, Jia, Yingmin, Peng, Wei, Zhu, Kexue, Zhou, Huiming, Guo, Xiaona
• Format: Article
• Language: English
• Subjects: A1 and A1a subunit allergen; Allergenicity; Allergens - chemistry; and ′ subunit allergen; Child; Enzyme-Linked Immunosorbent Assay; High hydrostatic pressure; Humans; Hydrostatic Pressure; Infant; Infant Formula; Proteomics; Soy protein isolate; Soybean Proteins - immunology
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2018.07.001

•Proteomics were performed to analyse the allergen differences caused by HHP.•Soy-allergic infants and children sera were adopted as the probe.•HHP reduced allergenicity by 45.5% at 300 MPa and 15 min.•IgE-reactivity of and ' of 7S and A1 and A1a of 11S was diminished. Proteomics was used to confirm allergen subunit differences between control and high hydrostatic pressure (HHP)-treated soy protein isolate (SPI), which could support further understanding of reduced allergenicity associated with HHP. SPI solutions (0.75% protein weight/solvent volume, pH 6.8) were subjected to HHP treatment at 200, 300, 400, 500 MPa for 5, 10, 15, 20 min, respectively. Enzyme-linked immunoabsorbent assay was used to assess the allergenicity, using soy-allergic human sera as the probe and non-soy-allergic human sera as the negative control. Proteomics was performed to analyze allergen differences in a mixed protein sample. HHP reduced allergenicity by 45.5% at 300 MPa for 15 min. Western blotting and mass spectrometry indicated that HHP treatment altered the allergenicity of and ′ subunits of 7S globulin and A1 and A1a subunits of 11S globulin. This suggests HHP could improve the safe use of SPI in infant formula.