{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,29]],"date-time":"2026-07-29T13:08:56Z","timestamp":1785330536817,"version":"3.55.0"},"reference-count":41,"publisher":"Wiley","issue":"15","license":[{"start":{"date-parts":[[2019,9,12]],"date-time":"2019-09-12T00:00:00Z","timestamp":1568246400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["31460439"],"award-info":[{"award-number":["31460439"]}],"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":["31760453"],"award-info":[{"award-number":["31760453"]}],"id":[{"id":"10.13039\/501100001809","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":[[2019,12]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>BACKGROUND<\/jats:title><jats:p>This study aimed to investigate the reduction in the potential allergenicity of soymilk, and its rheological properties, after fermentation with <jats:italic>Lactobacillus<\/jats:italic>. Soymilk (SM) was fermented with <jats:italic>Lactobacillus brevis<\/jats:italic> and <jats:italic>Lactobacillus<\/jats:italic> sp. The molecular weight of fermented soymilk (FSM) was characterized using sodium dodecyl sulfate\u2013polyacrylamide gel electrophoresis (SDS\u2010PAGE), and the potential allergenicity of FSM was analyzed using enzyme\u2010linked immunosorbent assay <jats:italic>in vitro<\/jats:italic> and the BALB\/c mouse model to detect changes in histamine, mouse mast cell protease\u20101 (mMCP\u20101), allergen\u2010specific IgG\/IgE, and cytokine levels and histomorphology of jejunum <jats:italic>in vivo<\/jats:italic>.<\/jats:p><\/jats:sec><jats:sec><jats:title>RESULTS<\/jats:title><jats:p>The SDS\u2010PAGE and enzyme linked immunosorbent assay (ELISA) showed that allergens of soybean (<jats:italic>\u03b2<\/jats:italic>\u2010conglycinin and acidic subunit of glycinin) were almost degraded, and their immunoreactivity was decreased. In the BALB\/c mouse model, the FSM group did not show anaphylactic shock symptoms compared with the SM group. Moreover, a tendency toward decreased serum allergen\u2010specific IgG\/IgE levels, plasma histamine levels, and mMCP\u20101 concentrations was observed in the FSM group. Furthermore, Th2\u2010related cytokines were decreased, while IFN\u2010<jats:italic>\u03b3<\/jats:italic> production increased in spleen cell cultures. The intestinal villus was slightly damaged after the challenge. All these findings indicated that the Th1\/Th2 balance in the FSM group shifted toward a Th1 response, ultimately reducing the potential allergenicity of FSM. Rheological assessment suggested that FSM has good viscous and pseudoplastic properties.<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSION<\/jats:title><jats:p>Fermentation might be a promising method for producing tasty, hypoallergenic soybean products. \u00a9 2019 Society of Chemical Industry<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.9969","type":"journal-article","created":{"date-parts":[[2019,8,6]],"date-time":"2019-08-06T04:53:59Z","timestamp":1565067239000},"page":"6841-6849","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":53,"title":["Allergenicity reduction and rheology property of <i>Lactobacillus<\/i>\u2010fermented soymilk"],"prefix":"10.1002","volume":"99","author":[{"given":"Jiaheng","family":"Xia","sequence":"first","affiliation":[{"name":"State Key Laboratory of Food Science and Technology Nanchang University  Nanchang China"},{"name":"Sino\u2010German Joint Research Institute Nanchang University  Nanchang 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