Ovalbumin (OVA) is the major allergenic protein that can induce T helper 2 (Th2)-allergic reactions, for which current treatment options are inadequate. In this study, we developed a polymerized hypoallergenic OVA product via laccase/caffeic acid (Lac/CA)-catalyzed crosslinking in conjunction with galactomannan (Man). The formation of high molecular weight crosslinked polymers and the IgG-binding were analyzed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and Western blotting. The study indicated that Lac/CA-catalyzed crosslinking plus Man conjugation substantially altered secondary and tertiary structures of OVA along with the variation in surface hydrophobicity. Gastrointestinal digestion stability assay indicated that crosslinked OVA exhibited less resistance in simulated gastric fl uid (SGF) and simulated intestinal fluid (SIF). Mouse model study indicated that Lac-Man/OVA ameliorated eosinophilic airway inflammatory response and efficiently downregulated the expression of Th2-related cytokines (interleukin (IL)-4, IL-5, and IL-13), and upregulated IFN-γ _and IL-10 expression. Stimulation of bone marrow-derived dendritic cells with Lac-Man/OVA suppressed the expression of phenotypic maturation markers (CD80 and CD86) and MHC class II molecules, and suppressed the expression levels of proinfl ammatory cytokines. The knowledge obtained in the present study offers an effective way to acquire a hypoallergenic OVA product that can have a therapeutic effect in alleviating OVA-induced allergic asthma

Dr. Ishfaq Ahmed holds a PhD in Food Science and Engineering from Ocean University of China (2020), where he was awarded “Excellent International Graduate.” He completed his post-doctorate in Basic Medicine and Immunology at Guangdong Medical University, China, in 2022. He earned his Bachelor’s and Master’s degrees from the Department of Food Science and Technology at The University of Agriculture, Peshawar, Pakistan, with distinction (Gold Medalist) in both programs. Dr. Ishfaq Ahmed has authored 50+ peer-reviewed papers in leading international journals, secured one national invention patent, and contributed two book chapters (published by Academic Press Elsevier and Royal Society of Chemistry). His research spans functional foods, food-protein modifications, and allergen reduction, with a focus on:

• Novel food processing technologies (enzymatic modification, hurdle technology, bioactive-polysaccharide/phenolic interactions) to enhance food functionality, safety, and structural properties.

• Hypoallergenic food development through advanced processing techniques that mitigate allergenicity while preserving nutritional quality.

• Translational applications of food science in immunotherapy, particularly for IgE-mediated food allergies