BIOPEPCURE · Production of hypoallergenic soy products exhibiting bioactive peptides throughout fermentation technology

Periodic Report Summary - BIOPEPCURE (Production of hypoallergenic soy products exhibiting bioactive peptides throughout fermentation technology)

Food allergy has become a health problem that continues to challenge both the consumer and the food industry. Soybean is included among the most allergenic foods and the incidence rate is projected to markedly increase with increasing consumption due to the high number of recently discovered health benefits of soybean. We hypothesised that fermentation and enzymatic hydrolysis may reduce the allergenic potential in soy and at the same time would produce bioactive peptides with health-promoting activities. Therefore, the overall objective of this project was to obtain hypoallergenic and health-promoting soy ingredients throughout fermentation and enzymatic hydrolysis. Soybean meal (SBM) was submitted to natural and induced fermentation with Lactobacillus plantarum, Bacillus subtilis, Saccharomyces cerevisiae and Bifidobacterium lactis. ELISA and Western blot were used to measure IgE immunoreactivity using plasma from soy sensitive individuals. During soybean fermentation most of immunoreactive proteins were hydrolysed by microbial proteases and smaller peptide fragments. Immunoreactivity was efficiently reduced in the fermented soybean ingredients compared to the unfermented SBM. The effectiveness of fermentation by S. cereviseae was outstanding as reduced 86 % the antigenicity of SBM followed by naturally fermented SBM (81 %) which showed a similar immunogenicity reduction to SBM fermented by L. plantarum (82 %) and B. lactis (80 %). The effectiveness of fermentation to reduce SBM allergenicity was also evaluated using newly weaned pigs as experimental model. A total of 160 pigs were randomly assigned to 5 dietary treatments (n = 8): 40 % soybean meal (FSBM-0), its replacement by protein from commercial fermented soybean meal as 1/3 (FSBM-1), 2/3 (FSBM-2), 3/3 (FSBM-3), and a control diet (PCON). Pigs fed diets containing FSBM had less (P < 0.001) diarrhoea than those fed non-fermented SBM (FSBM-0). ELISA showed the highest anti-soy immunoreactivity in plasma from pigs fed the FSBM-0 diet, but it decreased as the dietary inclusion of FSBM increased. The FSBM used in this study may be used in substitution of SBM protein without detrimental effect on pig performance. Moreover, inclusion of FSBM in diets for newly weaned pigs may reduce diarrhea after weaning. Obesity is a worldwide health concern and a well recognised predictor of premature mortality associated with a state of chronic inflammation. The second objective of this research was to obtain functional soybean ingredients containing bioactive peptides able to inhibit fat accumulation in adipocytes and pro-inflammatory responses in macrophages. Different soybean genotypes with unique protein profiles were used as raw material in order to identify those varieties on the basis of the potential of their proteins to inhibit fat accumulation and inflammation. To evaluate the biological activities of soy peptides and to elucidate their mechanisms of action experiments were performed on 3T3-L1 adipocytes and macrophage RAW 267.4 cell lines. Soy hydrolysates (100 µM) made from soybean varieties enriched in ?-conglycinin (45 ± 3 % of total protein) showed higher (P<0.05) inhibition of lipid accumulation (average 35 %) in 3T3-L1 adipocytes. Moreover, after simulated gastrointestinal digestion, 86 % of the original activity remained. Inhibition of lipid accumulation caused by soy hydrolysates correlated with a downregulation of gene expression of enzymes such as lipoprotein lipase (LPL) and fatty acid synthase (FAS) as well as with inhibition of FAS activity.

Текст от CORDIS, на английски · Данни: CORDIS, © Европейски съюз