Soymilk fermentation by Enterococcus faecalis VB43 leads to reduction in the immunoreactivity of the allergenic proteins β-conglycinin (7S) and glycinin (11S)

BISCOLA V; RODRIGUEZ DE OLMOS A; CHOISET Y; RABESONA H; GARRO M S; MOZZI F; CHOVERT JM; DROUET M; HAERTLÉ T; DE MELO FRANCO BDG

Beneficial Microbes

Wageningen Academic Publishers

Lugar: Ansterdam; Año: 2017 vol. 8 p. 635 - 643

1876-2883

Food allergies represent a serious problem affecting human health and soy proteins rank among the most allergenic proteins from food origin. The proteolytic enzymes produced by lactic acid bacteria (LAB) can hydrolyze the major allergens present in soybean, reducing their immunoreactivity. Many studies have reported the ability of LAB to ferment soy-based products; while the majority of them focus on the improvement of the sensory characteristics and functionality of soy proteins, a lack of information about the role of lactic fermentation in the reduction of immunoreactivity of these proteins exists. The aim of this study was to evaluate the capability of the proteolytic strain Enterococcus faecalis VB43 to hydrolyze the main allergenic proteins present in soymilk and to determine the immunoreactivity of the obtained hydrolysates. SDS-PAGE results of fermented soymilk demonstrated complete hydrolysis of the β-subunit from β-conglycinin and the acidic polypeptide from glycinin. RP-HPLC analysis of the peptides released after hydrolysis revealed the appearance of new peptides and the disappearance of non-hydrolyzed proteins, indicating extensive hydrolysis of the substrate. Results from competitive ELISA tests clearly indicated a reduction in the immunoreactivity (more than one logarithmic unit) in the fermented sample as compared to the non-fermented control. Our results suggest that the fermented soymilk by E. faecalis 43VB may induce lower allergic responses than soymilk proteins in sensitive individuals. The strain E. faecalis VB43 may be considered as an excellent candidate to efficiently reduce the immunoreactivity of soymilk proteins.