Article
Food Science & Technology
Feng Lu, Evans A. Alenyorege, Ningning Ouyang, Anqi Zhou, Haile Ma
Summary: This comparative study examined the effects of simulated natural fermentation (SNF) by Bacillus subtilis 21927 and high temperature fermentation (HTF) by Bacillus subtilis 22983 on the microorganisms, functional properties, and structural characteristics of soybean meal (SBM). The results showed that SNF effectively inhibited the growth of molds and coliforms and had comparable effects to HTF. Both SNF and HTF increased peptide content and decreased trypsin inhibition significantly. SNF also improved the antioxidant activity, ACE inhibitory activity, and emulsifying activity and stability of fermented SBM. Additionally, SNF resulted in a more thorough hydrolysis of SBM protein compared to HTF.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Review
Food Science & Technology
Xiaowen Pi, Yili Yang, Yuxue Sun, Qiang Cui, Yin Wan, Guiming Fu, Hongbing Chen, Jianjun Cheng
Summary: The increasing prevalence of food allergies poses a significant challenge to global food health and safety. Fermentation has unique advantages in reducing allergenicity and may represent a new trend in preventing food-induced allergies. It is an efficient approach for reducing or eliminating food allergenicity, while improving the nutritional value and physicochemical properties of food materials. Combination of mixed strain fermentation with additional processing methods can efficiently reduce allergenicity of various foods and preserve their taste and nutritional components, which is significant for patients with allergies.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Food Science & Technology
Xiaowen Pi, Yuxue Sun, Guiming Fu, Zhihua Wu, Jianjun Cheng
Summary: Soybean is a major source of protein but also an allergen. This review focuses on the characteristics, structures, and epitopes of soybean allergens, as well as evaluates various processing techniques to reduce allergenicity. Thermal processing, enzymatic degradation, and fermentation are effective in reducing allergenicity, while irradiation at safe dosages is challenging.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Stanislav Sukhikh, Olga Kalashnikova, Svetlana Ivanova, Alexander Prosekov, Olesia Krol, Olga Kriger, Nataly Fedovskikh, Olga Babich
Summary: This article aims to increase the nutritional value of soybean meal and reduce the content of antinutrients through microbial fermentation. The addition of microorganisms in the fermentation process led to an increase in easily digestible protein and amine nitrogen content, as well as a decrease in urease activity. Furthermore, microbial fermentation positively affected the mineral composition of soybean meal, increasing the content of protein, essential amino acids, and macro- and microelements while decreasing anti-nutritional factors. This technology shows potential for advancements in animal husbandry.
FERMENTATION-BASEL
(2022)
Article
Food Science & Technology
Antonieta Rodriguez de Olmos, Oscar A. Garro, Marisa S. Garro
Summary: This study focused on developing plant-based alternatives from soybean paste using a single potential probiotic culture. Results showed that soybean paste could be an excellent carrier food for potential probiotic B. longum, enhancing bioactive isoflavones and showing high tolerance to simulated saliva and gastric juice.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Yucheng Wang, Kangkang Xu, Feng Lu, Yining Wang, Ningning Ouyang, Haile Ma
Summary: The study showed that ultrasound-treated Bacillus amyloliquefaciens can effectively increase the peptide yield of soybean meal solid-state fermentation products by promoting the germination of endospores.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)
Article
Agriculture, Multidisciplinary
Qianqian Chen, Bo Liu, Guohong Liu, Huai Shi, Jieping Wang
Summary: In this study, probiotics Bacillus subtilis FJAT-4842 and Lactobacillus plantarum FJAT-13737 were used to improve the nutritional value and reduce contamination risk in the solid-state fermentation of soybean meal. The results showed that after fermentation with the bacterial starters, crude protein, free amino acid and lactic acid increased, with increased protease and cellulose activity. The addition of L. plantarum increased the crude protein and lactic acid content by 50.1% and 94.9%, respectively. The addition of both B. subtilis and L. plantarum effectively increased the production of free amino acid and esters, reduced the content of crude fiber and phytic acid, prevented mycotoxin production, and promoted bacterial diversity.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Agriculture, Multidisciplinary
Chunhua Dai, Yizhi Hou, Haining Xu, Liurong Huang, Mokhtar Dabbour, Benjamin K. Mintah, Ronghai He, Haile Ma
Summary: The study found that fermentation by thermophiles such as Bacillus licheniformis YYC4 and mesophilic Bacillus subtilis 10 160 could significantly improve the protein content and structure of soybean meal, indicating potential application in the SBM fermentation industry.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Nutrition & Dietetics
Yanhui Yao, Hongya Li, Jia Li, Baocheng Zhu, Tongguo Gao
Summary: The study utilized high-yield protease Bacillus subtilis N-11 for fermentation, improving the nutritional quality of soybean meal and reducing the levels of anti-nutritional factors. Bacillus subtilis N-11 shows promise for industrial large-scale production.
FRONTIERS IN NUTRITION
(2021)
Article
Biotechnology & Applied Microbiology
Xinyi Huang, Huijie Li, Tao Han, Jiteng Wang, Zheng Ma, Xiaoping Yu
Summary: In order to improve the utilization of soybean meal (SM) in aquaculture industry, a protease-producing aerobic bacterial strain (B. amyloliquefaciens LX-6) was employed to degrade the antigen proteins in SM, resulting in increased concentrations of soluble proteins. This strain also exhibited broad-spectrum antagonistic activity and wide pH tolerance.
FRONTIERS IN BIOENGINEERING AND BIOTECHNOLOGY
(2023)
Article
Food Science & Technology
Congmiao Li, Leipeng Cao, Tongying Liu, Zhenghua Huang, Yuhuan Liu, Ruijuan Fan, Yunpu Wang
Summary: This study investigated the optimal process of solid-state fermentation (SSF) using soybean meal (SBM) by Aspergillus oryzae and proteolysis of SBM to prepare SBM-derived peptide (SBMP) for chelating with Cu(II)/Zn(II). The alkaline protease activity of A. oryzae during SSF of SBM was highest (574 U/g) at 86 h fermentation time, 43% inoculation ratio, and liquid-substrate ratio of 0.8. The maximum SBMP yield was obtained at 55 degrees C for 6 h hydrolysis. The SBMP of 1-5 kDa had the best chelation ability with Cu(II) and Zn(II). Aspartic acid, glutamic acid, lysine, arginine, and histidine in SBMP played a critical role in chelating Cu(II)/Zn(II).
Article
Food Science & Technology
Dandan Liu, Yiting Guo, Xiaoshuang Liu, Haile Ma, Muthupandian Ashokkumar
Summary: This study aimed to produce value-added peptide products from soybean meal through natural solid-state fermentation. The results showed that during fermentation, the pH, microbial counts, soluble protein, peptide, and free amino acid contents, as well as protease activity, increased significantly while trypsin inhibitor activity decreased. Macromolecular proteins in the soybean meal were degraded into small peptide fragments with molecular weight less than 3000 Da after fermentation. Bacillus and Bacillus subtilis were the predominant bacterial genera and species, respectively, and played a key role in the accumulation of metabolites and the degradation of trypsin inhibitor.
Article
Agriculture, Multidisciplinary
Chunhua Dai, Yizhi Hou, Haining Xu, Ekene C. Umego, Liurong Huang, Ronghai He, Haile Ma
Summary: Thermophiles like Bacillus licheniformis can produce enzymes with biocatalytic potential. By utilizing strain YYC4 in solid-state fermentation, significant increases in soluble and crude protein content, along with a decrease in harmful trypsin inhibitor activity, were achieved. The dominant strain Bacillus licheniformis YYC4 inhibited most other microorganisms during fermentation, demonstrating the potential application of thermophiles in a eco-friendly and energy-saving manner.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Food Science & Technology
Yu Zheng, Cuimei Zhao, Xiaowei Li, Menglei Xia, Xiaobin Wang, Qiang Zhang, Yufeng Yan, Fanfan Lang, Jia Song, Min Wang
Summary: This study describes and predicts the multi-microorganism solid-state fermentation (SSF) of vinegar using two-stage kinetics. The main factors responsible for the temporal variation of fermentation profiles were found to be ethanol, lactic acid, and acetic acid. Analysis of both in situ and in vitro kinetics revealed potential interactions between predominant microorganisms.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Jian Wang, Quanjin Jiang, Zhenyu Huang, Yan Wang, Hynek Roubik, Kai Yang, Ming Cai, Peilong Sun
Summary: This study evaluated the effect of solid-state fermentation with different edible mushroom mycelia on the proximate composition, antioxidant properties, and physicochemical properties of fermented soybean meal powder. The results showed that fermented soybean meal had a higher nutritional value, especially when fermented with Pleurotus ostreatus. The fermentation process also significantly increased the total polyphenol content and aglycone isoflavone content, leading to enhanced antioxidant activity.
FERMENTATION-BASEL
(2023)
Article
Agriculture, Multidisciplinary
Linmei Ren, Zhihua Wu, Ying Zhang, Kun Li, Juanli Yuan, Xin Li, Anshu Yang, Ping Tong, Hongbing Chen
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2020)
Article
Agriculture, Multidisciplinary
Xuejiao Chang, Xiaoya Zhou, Yu Tang, Ying Zhang, Juanli Yuan, Xin Li, Anshu Yang, Ping Tong, Zhihua Wu, Hongbing Chen
Summary: Roasting can alter the structure and allergenicity of peanut protein Ara h 2. After processing, most of the Ara h 2 proteins were fragmented and cross-linked, resulting in structural changes. Roasting enhanced the allergenicity of Ara h 2 monomers, but this does not reflect the overall allergenicity change of Ara h 2 in the matrix.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Food Science & Technology
Hongfei Zhou, Zhihua Wu, Xuejiao Chang, Yu Tang, Juanli Yuan, Xin Li, Anshu Yang, Ping Tong, Hongbing Chen
Summary: Roasting peanuts can change the protein structure, increasing allergen digestibility, but it does not necessarily reduce the potential allergenicity of peanuts.
Review
Food Science & Technology
Qin Geng, Ying Zhang, Min Song, Xiaoya Zhou, Yu Tang, Zhihua Wu, Hongbing Chen
Summary: Food allergies, particularly peanut allergies, are a global concern in food safety. This review focuses on the mechanisms, management, and structures of allergens associated with peanut allergies. Epitope localization methods are summarized to aid in the discovery of allergenicity-dependent structures. Efforts to reduce the allergenicity of peanuts include analysis of hypoallergens produced during processing. Identifying and modifying conformational epitopes will lead to improved strategies for managing and preventing peanut allergies, with a potential for application in other food allergies as well.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2023)
Article
Agriculture, Multidisciplinary
Xiaoya Zhou, Linmei Ren, Ying Zhang, Jie Zhang, Xin Li, Anshu Yang, Ping Tong, Zhihua Wu, Hongbing Chen
Summary: Protein structure affects the allergenicity, and this study focused on identifying the localized structure that affects the potential allergenicity of Ara h 2. Mutations in amino acids changed the nearby localized structure and the overall structures of the allergen, which affected its IgE binding capacity and reduced its potential allergenicity. The integrity of the disulfide bond and the solvent accessible surface area of aromatic residues were found to be important for the allergenicity of Ara h 2. Additionally, a specific localized structure (R(62)DPYSPSQDPYSPS(75)) was identified as crucial for the allergenicity of Ara h 2.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Biochemistry & Molecular Biology
Maolin Zhang, Qiaoling Lu, Jing Bai, Jinyan Gao, Zhihua Wu, Xin Li, Ping Tong, Hongbing Chen, Anshu Yang
Summary: This study aimed to investigate the intervention effects of three forms of Lactobacillus delbrueckii subsp. bulgaricus (Ld) on cell degranulation, intestinal barrier function, and intestinal mucosal immunity against soybean allergy. The results showed that both live bacteria and heat-inactivated bacteria could inhibit cell degranulation and suppress inflammation. In addition, heat-inactivated bacteria could restore the immune balance and show potential for the treatment of soybean allergy.
Review
Nutrition & Dietetics
Zhongyue Ren, Yan Hong, Yalan Huo, Lingling Peng, Huihui Lv, Jiahui Chen, Zhihua Wu, Cuixiang Wan
Summary: In modern society, drugs remain the most important means of resistance against new diseases and viruses. However, adverse effects and diminished efficacy are leading causes of treatment failure and impaired quality of life for patients. Clinical studies have shown that disturbances in gut microbial structure play a crucial role in drug toxicity and side effects. Probiotics, known for their ability to maintain intestinal microecology balance, have potential as adjuncts to prevent and alleviate adverse drug reactions and enhance drug efficacy.
Article
Food Science & Technology
Jiyuan Xu, Ying Zhang, Fei Yan, Yu Tang, Bo Yu, Bin Chen, Lirong Lu, Liren Yuan, Zhihua Wu, Hongbing Chen
Summary: Compared with spring tea, summer tea is more economically and quantitatively advantageous, but research on the aroma characteristics of summer tea is limited. This study analyzed the changes in volatile compounds during the tea processing of summer fresh tea leaves and found that black tea and green tea produced from summer tea leaves contained characteristic compounds similar to spring tea, giving them a similar flavor. The study confirmed that summer tea leaves were suitable for producing black and green tea with good flavor. It also suggested that monitoring changes in aroma compounds can help improve the quality of summer tea towards the level of spring tea.
Article
Food Science & Technology
Chunhua Yang, Jierui Zhu, Jing Bai, Jie Zhang, Zhihua Wu, Xin Li, Ping Tong, Hongbing Chen, Anshu Yang
Summary: In the early stage of this study, three strains of Lactobacillus (Lactobacillus acidophilus CICC 6081, Lactobacillus delbrueckii subsp. Bulgaricus CICC 6103, and Lactobacillus plantarum subsp. Plantarum CICC 20988) with anti-soybean allergy potential were screened. The aim of the study was to analyze the desensitization effect of these strains on soybean-allergic mice by examining immune cell differentiation in intestinal lymph nodes and changes in gut microbiota. The results showed that the Lactobacillus strains stimulated dendritic cell proliferation and regulated Th1/Th2 differentiation balance in the MLNs and PPs of soybean-allergic mice. The Lactobacillus treatment also reversed the changes in gut microbiota observed in allergic mice.
Article
Agriculture, Multidisciplinary
Ying Zhang, Min Song, Jiyuan Xu, Xin Li, Anshu Yang, Ping Tong, Zhihua Wu, Hongbing Chen
Summary: This study focused on allergen aggregations (AAs) in roasted peanuts and investigated their structural changes and allergenic potential. Results showed that AAs were strongly recognized by IgE and cross-linked mainly by disulfide bonds (DBs). Different types of DB rearrangement in AAs were identified, including interprotein, intraprotein, and loop-linked DBs. Ara h 2 and Ara h 6 were found to have the most cysteine residues for cross-linking. Chemical modification was predominantly observed in Ara h 1 and Ara h 3, and it altered the local structures of proteins, potentially affecting their allergenicity.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Agriculture, Multidisciplinary
Ziyi Xiong, Wenjie Wang, Xin Ma, Xing Zhang, Zhihua Wu, Anshu Yang, Yong Wu, Xuanyi Meng, Hongbing Chen, Xin Li
Summary: Cow's milk allergy severely affects allergic infants' nutritional supplementation, and the market currently lacks sufficient hypoallergenic formulas. To address this issue, researchers developed a two-step hydrolysis hypoallergenic formula and demonstrated its effectiveness in reducing the allergenicity of whey protein through various assessments. Compared to regular milk powder, this hypoallergenic formula resulted in lower levels of basophil degranulation and alleviated anaphylactic symptoms caused by cow milk.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Agriculture, Multidisciplinary
Xiaoqian Xu, Qiang Cao, Jin Yuan, Ping Tong, Xin Li, Anshu Yang, Zhihua Wu, Xiaohua Liu, Hongbing Chen, Jinyan Gao
Summary: This study investigates the effect of resveratrol (RES) on the allergenicity of ovalbumin (OVA), the most abundant allergen in egg whites. The results show that RES can effectively reduce the allergenicity of OVA and has the potential to be used in preparing hypoallergenic proteins, particularly for egg allergy.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Biochemistry & Molecular Biology
Xin Li, Hao Bai, Yuanyuan Wu, Wei Cheng, Yong Wu, Zhihua Wu, Anshu Yang, Ping Tong, Hongbing Chen
Article
Biochemistry & Molecular Biology
Jing Bai, Junyu Hui, Qiaoling Lu, Anshu Yang, Juanli Yuan, Jinyan Gao, Zhihua Wu, Xin Li, Ping Tong, Hongbing Chen
Article
Biochemistry & Molecular Biology
Jierui Zhu, Han Deng, Anshu Yang, Zhihua Wu, Xin Li, Ping Tong, Hongbing Chen
Article
Biochemistry & Molecular Biology
Davide Risso, Gillian Dunngalvin, Sameer Saxena, Andrea Doolan, Lisa Spence, Kavita Karnik
Summary: This study investigated the gastrointestinal tolerance of low-calorie sugar D-allulose in young children and found that it was well tolerated. It can be considered as a candidate for replacing added sugars with lower caloric content in commercially produced goods.
Article
Biochemistry & Molecular Biology
Xinying Suo, Anna Baggio, Nicoletta Pellegrini, Silvia Vincenzetti, Elena Vittadini
Summary: This study investigated the effects of shape, gluten, and structural breakdown on the starch digestibility and glycemic index of gluten-containing and gluten-free pasta. The results showed that mastication effort, shape, and gluten content had significant impacts on starch digestion and glycemic index, with gluten being the major factor affecting the amount of digested starch.
Article
Biochemistry & Molecular Biology
Xinnuo Hu, Yanjun Yang, Cuihua Chang, Junhua Li, Yujie Su, Luping Gu
Summary: Fish collagen was enzymatically hydrolyzed using alkaline, papain, and ginger protease. The addition of ginger protease increased the degree of hydrolysis and resulted in changes in the amino acid composition and molecular weight distribution of the peptides. Combined hydrolysis with ginger protease improved the ACE inhibitory activity of the sample but affected fibroblast proliferation activity.
Article
Biochemistry & Molecular Biology
Tong Nie, Xin Wang, Aqun Li, Anshan Shan, Jun Ma
Summary: This study investigated the mechanism by which hesperidin prevents nonalcoholic fatty liver disease (NAFLD) by modulating fatty acid beta oxidation. The results suggest that hesperidin promotes fatty acid beta oxidation by activating SIRT1/PGC1 alpha, thus improving NAFLD.
Article
Biochemistry & Molecular Biology
Li Li, Jing Zhao, Jinxue Wang, Qianqian Xiong, Xuechun Lin, Xiaolei Guo, Fan Peng, Wangqun Liang, Xuezhi Zuo, Chenjiang Ying
Summary: The daily administration of 10 g d-1 inulin-type fructans significantly reduced the circulating arsenic retention in end-stage renal disease by increasing the arsenic clearance rate through urine and dialysis. However, it was found to be ineffective for other trace elements.
Article
Biochemistry & Molecular Biology
Chuanchuan Wang, Weixuan Chen, Yishan Jiang, Xiao Xiao, Qianhui Zou, Jiarui Liang, Yu Zhao, Qianxu Wang, Tian Yuan, Rui Guo, Xuebo Liu, Zhigang Liu
Summary: Autism Spectrum Disorder (ASD) symptoms may be improved through modulation of gut microbiota. This study investigated the effects of a synbiotic treatment on an ASD-like mouse model, and found that it rectified social impairments, attenuated inflammatory cytokine expressions, protected gut barrier integrity, and altered gut microbiota composition. The synbiotic treatment elevated beneficial metabolites and upregulated genes associated with their synthesis. Overall, the synbiotic combination mitigated ASD-related social impairments through regulation of the gut-brain axis.
Review
Biochemistry & Molecular Biology
Chunli Kong, Caiping Duan, Yixuan Zhang, Yiying Wang, Zheng Yan, Sumei Zhou
Summary: This review critically discusses the physicochemical properties of bioactive molecules in kidney beans and focuses on the current knowledge of non-starch polysaccharide (NSP) structure and function on intestinal health and metabolism. It also provides suggestions for further investigation and development of NSPs as novel plant carbohydrate resources.
Article
Biochemistry & Molecular Biology
Fei Shen, Qianqian Wang, Sami Ullah, Ya Pan, Minjie Zhao, Jing Wang, Ming Chen, Fengqin Feng, Hao Zhong
Summary: This study investigated the peristalsis-promoting potential of Ligilactobacillus acidipiscis YJ5 and its underlying molecular mechanism in relieving constipation. The results showed that L. acidipiscis YJ5 intervention increased intestinal peristalsis in zebrafish and mouse models, reduced colonic aquaporin expression, repaired intestinal morphological damage, enhanced the colonic mucosal barrier, and reversed the gut microbiota structure. The positive effects of L. acidipiscis YJ5 were attributed to its metabolites such as malic acid and heliangin.
Article
Biochemistry & Molecular Biology
Zhuo Qu, Jiahui Tian, Jiachen Sun, Ying Shi, Jianqiang Yu, Wannian Zhang, Chunlin Zhuang
Summary: Smoking is the main risk factor for lung cancer, but garlic oil compound DATS shows potential as a chemopreventive agent. DATS can inhibit the carcinogenic effects of tobacco and regulate gut microbiota, as well as activate the PPAR-gamma pathway to suppress tumor growth.
Article
Biochemistry & Molecular Biology
Yanli Zhang, Jielun Hu, Yadong Zhong, Shuai Liu, Liandi Liu, Xinyi Mu, Chunhua Chen, Shenji Yang, Guohao Li, Duoduo Zhang, Xinru Huang, Jinrui Yang, Xiaojun Huang, Shuigen Bian, Shaoping Nie
Summary: The study found that different ratios of insoluble and soluble dietary fiber have distinct effects on gut microbiota and serum metabolites. Increasing the ratio of insoluble dietary fiber increases the relative abundance and acid production of specific bacterial genera, while increasing the ratio of soluble dietary fiber increases the diversity and relative abundance of other bacterial genera and regulates metabolic pathways.
Article
Biochemistry & Molecular Biology
Enhui Tang, Tong Hu, Zhaokang Jiang, Xiaojun Shen, Huan Lin, Haiyan Xian, Xinlan Wu
Summary: Isoquercitrin alleviates lipopolysaccharide-induced intestinal mucosal barrier damage in mice by inhibiting the TLR4/MyD88/NF-kappa B signaling pathway and modulating the intestinal flora.
Article
Biochemistry & Molecular Biology
Nesma A. Abd Elrazik, Sahar A. Helmy
Summary: This study found that betanin, the major pigment in red beetroot, has a protective effect against bleomycin-induced pulmonary fibrosis in rats. The protective effect may be attributed to the attenuation of the NLRP3/IL-1 beta/TGF-beta 1 signaling pathway and the suppression of the EMT process.
Article
Biochemistry & Molecular Biology
Sha Li, Longchen Shang, Yuanyuan Chen, Rong Song, Jing Li, Bin Li
Summary: A new form of konjac fiber was prepared that could instantly expand in contact with digestive fluid, inhibiting the digestion of food. The digestion regulation ability of the fiber was influenced by the freezing temperature used during preparation, with the fiber prepared at -20 degrees C showing the best performance in delaying gastric emptying and preventing intestinal starch hydrolysis.
Article
Biochemistry & Molecular Biology
Xian Xia, Jiangdong Li, Rui Liang, Yi Li, Xiaojuan Ma, Ying Yang, Daniel Lozano-Ojalvo
Summary: This study aimed to reduce the allergenicity of ovomucoid through unfolding-assisted glycation. The results showed that maltose glycation effectively reduced the IgG-binding capacity of the allergen. Unfolded and glycated ovomucoid exhibited enhanced antioxidant activity and metal ion chelating ability.