Anti-food allergic activity of soymilk fermented by Lactobacillus in vitro

Food allergies (FA) are a major concern for health. Currently, strictly avoidance of specific allergic foods is the main approach, which will affect nutrient intake. The aim of this study was to prepare a special diet (fermented soymilk, FSM) with anti-food allergy effects. Lactobacillus acidophilus and Lactobacillus plantarum subsp. plantarum were used for fermentation, and fructo-oligosaccharides (FOS) and grape seeds extract (GSE) were added as prebiotics and polyphenol supplements, respectively. Furthermore, the active components, hyaluronidase inhibition assay in FSM and its intervention in the degranulation of KU812 cells induced by OVA were evaluated. The results showed that FSM was rich in a variety of bioactive compounds with anti-allergy properties, and the inhibition rate of hyaluronidase of FG-FSM beverage was up to 87.35%, showing a robust anti-allergic efficacy. Moreover, the FSM, to some extent, could inhibit the degranulation of KU812 cells. The addition of GSE could significantly inhibit the inward flow of Ca²⁺, and FG-FSM could also effectively reduce the release of related inflammatory media such as TNF-α and IL-6. These findings suggested that FG-FSM had the potential as a healthy beverage with anti-food allergy properties, which could provide a novel alternative for the individuals afflicted by food allergies.