Prospects and challenges in soya component allergy study: a systematic literature overview

The study aims to conduct a comparative analysis of the data available in the current literature on soybean allergens and evaluation of interventions aimed at attenuating their immunogenic potential. The research relevance is determined by the escalation of the frequency of food hypersensitivity against the background of a global trend towards increased consumption of soy derivatives. The research methodology was based on a comprehensive analysis of current scientific data on the immunogenic properties of key soybean allergens, in particular β-conglycinin and glycinin, and their processing methods, and includes an analysis of 53 papers by authors from around the world. A comparative evaluation of the effectiveness of various processing methods, including thermal modification, ultra-high-pressure application and enzymatic hydrolysis, aimed at reducing the antigenic characteristics of soy proteins was carried out. The study integrated data from clinical trials and experimental results reflecting the structural modifications of protein molecules after treatment. The analysis of the data shows that the allergenic properties of soybeans are mainly due to glycine, β-conglycinin and their derivatives. These proteins are sufficiently thermostable and resistant to enzymatic processing, which makes their use in isolation ineffective. The combined use of enzymatic treatment and ultra-high pressure is most effective in reducing the allergenic potential of soy proteins, but the most promising is the use of specific breeding methods. Moreover, the study confirmed the significant potential of genetic engineering methods aimed at reducing the expression of allergenic proteins in soybean crops, which opens new prospects for the prevention of allergic reactions.