Rethinking soy protein allergenicity: an integrated model of matrix-dependent digestion, transport, and immune...

Soybeans are a major source of plant-based protein, yet their limited digestibility and strong allergenicity remain significant concerns. Processing conditions and exogenous substances can reshape the food matrix, influencing protein release into the intestinal lumen, gastrointestinal fate, and IgE-binding behavior, thereby determining digestibility and immunoreactivity. This review summarizes advances in understanding how varied food matrices modulate soy protein degradation and epitope exposure during digestion. Processing strategies-including thermal treatment, sprouting, fermentation, enzymatic hydrolysis, and cross-linking-and exogenous components such as proteins, carbohydrates, lipids, and polyphenols are evaluated for their regulatory effects. Fermentation shows particular promise by enhancing protein digestibility while improving intestinal barrier function and microbial balance. Prebiotic oligosaccharides and polysaccharides also effectively modulate gastrointestinal fate. Overall, combining fermentation with other processing methods and incorporating prebiotics represents a promising approach to developing soybean-based products with improved digestibility and reduced immunoreactivity.