Covalent polyphenol with soybean 11S protein to develop hypoallergenic conjugates for potential immunotherapy

Abstract

Soybean 11S globulin is one of the most important allergens in soybean. This study investigated the effects of 11S covalent that conjugated covalently with (−)-Epigallo-catechin 3-gallate (EGCG) and chlorogenic acid (CHA) on protein structure, digestibility, and allergenicity. 11S conjugation with EGCG and CHA yielded covalent conjugates and formed cross-linked protein polymers, which changed the structures and increased the digestibility of the protein. In vitro experiments showed that the ability of IgE binding, and stimulation mast cell degranulation were lower for11S-EGCG and 11S-CHA conjugates compared to 11S. In vivo experiments showed that conjugation of EGCG and CHA reduced the allergenicity of 11S. The oral tolerance model showed that hypoallergenic 11S-EGCG conjugates successfully relieved allergic symptoms and induced oral tolerance by affecting antigen presentation, activating Treg cells to produce IL-10, and promoting Th1/Th2 immune balance. This study presented an innovative strategy to develop hypoallergenic food production that induce tolerance for allergen-specific immunotherapy.

Keywords

• Allergenicity
• Soybean
• 11S
• Polyphenol
• Oral tolerance