Investigation into the Allergenicity and Functional Properties of Soybean 7S Protein upon Ultrasound-Assisted Punicalagin Binding

Soybean ranks among the commonly reported allergenic foods with soy 7S protein (7S) acting as its key allergenic component. In this study, <i>in vitro</i> and <i>in vivo</i> experiments collectively confirmed that ultrasound-assisted punicalagin (PUN) binding effectively reduced 7S protein allergenicity. This effect was achieved through multiple pathways: reducing allergen-specific antibody binding capacity, inhibiting mast cell degranulation, adjusting Th1/Th2 immune homeostasis, improving intestinal barrier integrity, and reshaping gut microbiota composition. Additionally, this treatment modulated the functional traits of 7S, such as enhancing its antioxidant activity, emulsifying performance, and foaming capacity. These results not only offer practical and technical backing for the creation of hypoallergenic soybean-based foods but also facilitate the reuse of processing byproducts.