Soybean β-Conglycinin: Structure Characteristic, Allergenicity, Plasma Lipid-Controlling, Prevention of Obesity and Non-alcoholic Fatty Liver Disease

Title:Soybean β-Conglycinin: Structure Characteristic, Allergenicity, Plasma Lipid-Controlling, Prevention of Obesity and Non-alcoholic Fatty Liver Disease

Volume: 22 Issue: 12

Author(s): Dandan Shan*, Hansong Yu*, Bo Lyu and Hongling Fu

Affiliation:

• College of Food Science and Engineering, Jilin Agricultural University, Changchun, 130118, China
• Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun, 130118, China

• College of Food Science and Engineering, Jilin Agricultural University, Changchun, 130118, China
• Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun, 130118, China

Keywords: β-conglycinin, allergy, health benefits, mechanism, storage protein, functional ingredient.

Abstract: Soybean has become an important world commodity because of its low price, good nutritional value and recognized functional health benefits in recent years. β-conglycinin is one of the major storage proteins in soybean. It has captured a growing interest recently because of its allergenicity and potential health benefits, which continues to drive the research and commercial development of β-conglycinin-based food products and ingredients. In this review, the structure, the amino acid composition, extraction methods and electrophoretic pattern of β-conglycinin are briefly summarized. Studies on β-conglycinin by allergenicity, plasma lipid-controlling, obesity and nonalcoholic fatty liver disease are highlighted, critically discussing their main shortcomings and challenges and identifying the research gaps. Studies to date have demonstrated the cultivation of β-conglycinin with health benefits as functional ingredients and foodstuffs. The current research focuses on proteins, mainly challenging the mechanisms of subunit/peptide effects interaction and identifying and characterizing the hidden biological activities in the polypeptide chains. There is much scope for further exploration into various aspects of β-conglycinin, such as the selection of mutant strains and genetic engineering and prospects on targeted β-conglycinin exploitation in the nutraceutical area. In addition, the safety evaluation of β-conglycinin and its stabilized emulsions deserve more attention to food-related applications.

Cite this article as:

Shan Dandan *, Yu Hansong*, Lyu Bo and Fu Hongling , Soybean β-Conglycinin: Structure Characteristic, Allergenicity, Plasma Lipid-Controlling, Prevention of Obesity and Non-alcoholic Fatty Liver Disease, Current Protein & Peptide Science 2021; 22 (12) . https://dx.doi.org/10.2174/1389203722666211202151557