Targeted allergen suppression in edible insects: Caffeic acid phenethyl ester-induced conformational remodeling of honeybee pupa profilin for dual-mode allergy prevention and antioxidant amplification.

Edible insects, exemplified by honeybee pupa, represent a sustainable protein source but are associated with undercharacterized allergenic risks. This study innovatively addresses this gap by targeting honeybee pupa-derived Profilin, a cross-reactive pan-allergen, through conjugation with caffeic acid phenethyl ester (CAPE), a bioactive polyphenol derived from propolis. Structural and biochemical analyses revealed that CAPE-induced covalent polymerization and conformational remodeling (characterized by a shift from α-helix dominance to β-sheet dominance, accompanied by tertiary structural perturbation) resulted in about 60 % suppression of IgE-binding capacity compared to native Profilin. Notably, CAPE-conjugated honeybee pupa protein exhibited dual functionality: antioxidant activity increased 18-fold for ABTS+ scavenging and 2-fold for DPPH· inhibition, while murine allergy models showed about 70 % reduction in allergic indices and attenuated splenic inflammation. By mechanistically linking protein-polyphenol interactions to hypoallergenicity and nutraceutical enhancement, this work establishes an engineering framework for safer insect-based foods, bridging critical gaps in alternative protein safety and functional food innovation.