The Power of Fermentation: How Bacteria Can Fight Soy Allergies

Soy is a common ingredient in many foods. However, some people have allergies to it. This can cause problems. But there is hope. A recent study looked into how lactic acid bacteria can help. The study focused on soy protein isolates that had been fermented. These isolates had different structures. The goal was to see how they behaved during digestion and absorption in the gut. The researchers wanted to understand how fermentation affects allergens in soy. Allergens are substances that can cause allergic reactions. The study found that fermented soy proteins with a lower final pH (FSPI-5. 0/4. 0) were better at reducing allergens. They did this by breaking down the structures that cause allergic reactions. This happened during the early and middle stages of digestion. The reduction in allergens ranged from 1. 9% to 36. 6%. The researchers used a model called Caco-2 to study how these fermented proteins moved through the gut. They found that FSPI-5. 0/4. 0 samples, especially T-5 and T-30, reduced allergens by promoting a specific type of immune response. This response is known as Th1-dominant differentiation. To back up these findings, the researchers used peptidomics and bioinformatics. These tools helped them see that FSPI-5. 0/4. 0 was good at breaking down key allergens. These allergens include basic 7S globulin, β-conglycinin, P34, and glycinin. The study showed that these fermented proteins had structures made of α-helices and β-sheets. These structures helped in the breakdown of allergens. So, what does this all mean? It means that using lactic acid bacteria to ferment soy proteins can be a good way to reduce allergens. This could help people who are allergic to soy. It is a promising strategy for controlling the breakdown of allergen epitopes. This could lead to better food options for those with soy allergies.