{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,10]],"date-time":"2026-09-10T08:47:16Z","timestamp":1789030036896,"version":"build-2803163510"},"reference-count":39,"publisher":"Wiley","issue":"11","license":[{"start":{"date-parts":[[2024,4,3]],"date-time":"2024-04-03T00:00:00Z","timestamp":1712102400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100004609","name":"Foundation of Henan Educational Committee","doi-asserted-by":"publisher","award":["19A550005"],"award-info":[{"award-number":["19A550005"]}],"id":[{"id":"10.13039\/501100004609","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["31871748"],"award-info":[{"award-number":["31871748"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["31201293"],"award-info":[{"award-number":["31201293"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100006407","name":"Natural Science Foundation of Henan Province","doi-asserted-by":"publisher","award":["242300421317"],"award-info":[{"award-number":["242300421317"]}],"id":[{"id":"10.13039\/501100006407","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2024,8,30]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>BACKGROUND<\/jats:title><jats:p>With the increasing popularity of plant protein\u2010based diets, soy proteins are favored as the most important source of plant protein worldwide. However, potential food allergy risks limit their use in the food industry. This work aims to reveal the mechanism of \u03b2\u2010conglycinin\u2010induced food allergy, and to explore the regulatory mechanism of heat treatment and high hydrostatic pressure (HHP) treatment in a BALB\/c mouse model.<\/jats:p><\/jats:sec><jats:sec><jats:title>RESULTS<\/jats:title><jats:p>Our results showed that oral administration of \u03b2\u2010conglycinin induced severe allergic symptoms in BALB\/c mice, but these symptoms were effectively alleviated through heat treatment and HHP treatment. Moreover, \u03b2\u2010conglycinin stimulated lymphocyte proliferation and differentiation; a large number of cytokines interleukin (IL)\u20104, IL\u20105, IL\u201010, IL\u201012 and IL\u201013 were released and interferon \u03b3 secretion was inhibited, which disrupted the Th1\/Th2 immune balance and promoted the differentiation and proliferation of naive T cells into Th2\u2010type cells.<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSION<\/jats:title><jats:p>Heat\/non\u2010heat treatment altered the conformation of soybean protein, which significantly reduced allergic reactions in mice. This regulatory mechanism may be associated with Th1\/Th2 immune balance. Our results provide data support for understanding the changes in allergenicity of soybean protein within the food industry. \u00a9 2024 Society of Chemical Industry.<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.13476","type":"journal-article","created":{"date-parts":[[2024,3,22]],"date-time":"2024-03-22T09:04:25Z","timestamp":1711098265000},"page":"6531-6540","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":15,"title":["Heat\/non\u2010heat treatment alleviates <scp>\u03b2<\/scp>\u2010conglycinin\u2010triggered food allergy reactions by modulating the Th1\/Th2 immune balance in a BALB\/c mouse model"],"prefix":"10.1002","volume":"104","author":[{"given":"Tanghao","family":"Li","sequence":"first","affiliation":[{"name":"College of Food Science and Engineering Henan University of Technology  Zhengzhou China"},{"name":"Laboratory of Food Proteins and Colloids, School of Food Science and Engineering, Guangdong Province Key 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