ArticleFoods (Basel, Switzerland)2025
Effects of Polysaccharide Supplementation on Lactic Acid Bacteria-Fermented Soy Protein Gel: Structural Characteristics, Allergenicity, and Epitope Analysis.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
1 citing paper in PubMed.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
Abstract
backgroundSoy allergy is an important nutritional and health issue that needs to be addressed. Lactic acid bacteria (LAB) fermentation is an effective approach to reduce soy protein allergy. Polysaccharides are commonly used in LAB-fermented products to enhance their textural properties. This study proposes a new strategy for developing hypoallergenic soy protein products.
methodsWe prepared a soy protein isolate (SPI) through fermentation with LAB (FSPI) and with five types of polysaccharides supplementation, namely polydextrose (PDX), inulin (IN), long-chain inulin (LCIN), soluble soy polysaccharides (SSPS), and β-glucan (BG). The texture and microstructure of different samples were analyzed. Antigenicity and IgE-binding capacity were determined using ELISA. Finally, peptide sequencing was used to identify the degradation degree and frequency of allergenic epitopes.
resultsSamples with added PDX (F-PDX) and IN (F-IN) exhibited lower hardness; smaller, irregular pores; and a honeycomb structure, whereas samples with SSPS (F-SSPS) and BG (F-BG) had higher hardness; large, regular pores; and strong sheet structures. The antigenicity and IgE-binding capacity of F-PDX and F-IN were lower both before and after 120 min of in vitro dynamic gastrointestinal digestion. The peptidomics results indicated that F-PDX and F-IN primarily facilitated the degradation of the glycinin G1 and G2 subunits, β-conglycinin α, and the β subunit. Moreover, it increased the frequency of destruction of allergenic epitopes, and further promoted the degradation of epitopes in the external α-helix structures of glycinin and β-conglycinin compared to FSPI.
conclusionsThe addition of polysaccharides had a significant impact on the structure and allergenicity of the soy protein gel, especially PDX and IN.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.