Ultra-high-pressure passivation of soybean agglutinin and safety evaluations

Xiao Han; Yu Sun; Bingxin Huangfu; Xiaoyun He; Kunlun Huang

Food Chemistry: X (Jun 2023)

Ultra-high-pressure passivation of soybean agglutinin and safety evaluations

Xiao Han,
Yu Sun,
Bingxin Huangfu,
Xiaoyun He,
Kunlun Huang

Affiliations

Xiao Han: Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
Yu Sun: Lanzhou Anning District Bureau of Statistics, Gansu 730070, China
Bingxin Huangfu: Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
Xiaoyun He: Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Safety Assessment of Genetically Modified Organism (Food Safety), the Ministry of Agriculture and Rural Affairs of the P.R. China, Beijing, 100083, China; Corresponding authors at: Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Kunlun Huang: Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Safety Assessment of Genetically Modified Organism (Food Safety), the Ministry of Agriculture and Rural Affairs of the P.R. China, Beijing, 100083, China; Corresponding authors at: Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.

Journal volume & issue: Vol. 18
p. 100726

Abstract

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Soybean agglutinin (SBA) is a heat-sensitive anti-nutritional factor (ANF). It affects nutrient absorption and causes organism poisoning. This study explored the SBA passivation ability and mechanism by ultra-high pressure (HHP), a non-thermal food processing technology. The results indicated that more than 500 MPa HHP treatment reduced the SBA activity by destroying its secondary and tertiary structures. Also, the cell and animal experiments showed that HHP treatment reduced the cytotoxicity of SBA, improved the mice’s body weight, and alleviated liver, kidney, and digestive tract damage in Vivo. These results demonstrated that HHP had a high passivation efficiency against the SBA, thereby HHP promoting the safety of soybean products. This study provided supporting evidence for ultra-high-pressure treatment applications in soybean processing.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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