title: Allergenicity characteristics of germinated soybean proteins in a BALB/c mouse model.
abstract: Soybean proteins are widely used in many food products. However they also commonly cause food allergy. This study aimed to characterize the allergenicity of germinated soybean proteins in a BALB/c mouse model. Mice were orally sensitized with germinated soybean proteins or soybean proteins using cholera toxin as adjuvant. Anaphylactic shock reactions as well as changes in body temperature, specific antibody levels, mast cell protease-1 (mMCP-1) concentrations, morphological structure of duodenum, and cytokines were determined after the mice were challenged with germinated soybean proteins or soybean proteins. In contrast to soybean proteins, oral sensitization to germinated soybean proteins did not result in anaphylactic shock symptoms or decreased body temperature in mice. However, a minor damage of the intestinal villus existed after the challenge. A tendency toward decreased allergen-specific IgE, IgG and IgG1 levels, and mMCP-1 concentration was observed, accompanied by a repression of IL-4, IL-5, IL-13 and IFN-γ production in spleen cell cultures. Results indicate that germinated soybean proteins did not provoke remarkable allergic reactions compared to soybean proteins. Germinated soybean proteins have the potential to be a safe dietary formula for humans at risk of soybean allergy. However, additional studies on the underlying mechanisms and clinical trials are necessary.
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; School of Life Sciences and Food Engineering, Nanchang University, Nanchang 330047, China; Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China.
authors.forename: Hui
authors.initials: H
authors.lastname: Yang
authors.affiliation: School of Life Sciences and Food Engineering, Nanchang University, Nanchang 330047, China.
authors.forename: Jinyan
authors.initials: J
authors.lastname: Gao
authors.affiliation: Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China.
authors.forename: Anshu
authors.initials: A
authors.lastname: Yang
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; School of Life Sciences and Food Engineering, Nanchang University, Nanchang 330047, China; Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China.
authors.forename: Jun
authors.initials: J
authors.lastname: Lu
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China. Electronic address: chenhongbing@ncu.edu.cn.
authors.forename: Hongbing
authors.initials: H
authors.lastname: Chen
mesh_terms: D000284:Administration, Oral; D000707:Anaphylaxis / Q000097:blood / Q000209:etiology / Q000276:immunology / Q000517:prevention & control*; D000818:Animals; D001831:Body Temperature; D053818:Chymases / Q000097:blood; D016207:Cytokines / Q000276:immunology; D004195:Disease Models, Animal; D004386:Duodenum / Q000473:pathology; D005260:Female; D005512:Food Hypersensitivity / Q000097:blood / Q000209:etiology / Q000276:immunology / Q000517:prevention & control*; D018525:Germination; D007073:Immunoglobulin E / Q000097:blood; D007074:Immunoglobulin G / Q000097:blood; D008807:Mice, Inbred BALB C; D030262:Soybean Proteins / Q000008:administration & dosage* / Q000009:adverse effects; D013154:Spleen / Q000276:immunology
chemical_list: D016207:Cytokines; D007074:Immunoglobulin G; D030262:Soybean Proteins; D007073:Immunoglobulin E; D053818:Chymases; C509230:Mcpt1 protein, mouse
keywords: Germination; Mouse model; Oral sensitization; Soybean proteins