An innovative germination-driven LAB fermentation strategy for allergenicity reduction in soymilk gels through spatiotemporal protease-mediated epitope disruption

Runqiang Yang; Yaqiong wang yaqiong wang; Shijie Fang; Zhihao Fan; Yi Wang; Yue Wu; Xin Rui; Pei Wang; Chong Xie

doi:10.1039/d5fo04998a

January 1, 2026Food & Function

An innovative germination-driven LAB fermentation strategy for allergenicity reduction in soymilk gels through spatiotemporal protease-mediated epitope disruption

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Key Points

This research aims to reduce allergenicity in soymilk gels by integrating seed germination with LAB fermentation.
Seed germination was performed for 1–3 days prior to fermentation.
LAB fermentation was applied to the germinated soymilk.
Evaluated the structural and immunomodulatory properties of the resulting gels.
Germination led to an 84% reduction in allergenic protein content in soymilk gels.
The structure of the gels was significantly modified, enhancing their softness.
Protease activity was critical in disrupting allergenic epitopes.

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Implication

Demonstrates allergenicity reduction in soymilk gels, suggesting a novel food processing method.

Abstract

This study innovatively integrated seed germination (1–3 days) with LAB fermentation to establish a structure-immunomodulation nexus in fermented soymilk gels. Germination degraded hydrophobic proteins, forming soft gels with 84% lower...

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Yang et al. (2026) studied this question.

synapsesocial.com/papers/6a168a7f0c924ddd1bd592fe https://doi.org/10.1039/d5fo04998a

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An innovative germination-driven LAB fermentation strategy for allergenicity reduction in soymilk gels through spatiotemporal protease-mediated epitope disruption

Key Points

Ask about this paper

Implication

Abstract

Discussion

Cite This Study

An innovative germination-driven LAB fermentation strategy for allergenicity reduction in soymilk gels through spatiotemporal protease-mediated epitope disruption

Key Points

Ask about this paper

Implication

Abstract

Discussion

Cite This Study

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