Effect of high intensity ultrasound on the allergenicity of shrimp

Journal of Zhejiang University. Science. B
Zhen-xing LiKhalid Jameel

Abstract

The tropomyosin fraction of shrimp proteins is potentially responsible for allergic reaction in individuals with genetic predisposition to allergy. However, there are no efficient and safe methods to reduce its allergenicity. High intensity ultrasound is known to change the structure of proteins. This study is aimed at assessing high intensity ultrasound's effect on the allergenicity of shrimp allergen. Shrimp and purified shrimp allergen were treated with high intensity ultrasound for 30-180 min. Extracts of treated samples were analyzed by enzyme-linked immunosorbent assay (ELISA) with pool serum of shrimp allergy patients and polyclonal anti-allergen antibodies and by immunoblotting after polyacrylamide gel electrophoresis. Shrimp treated with high intensity ultrasound showed a decrease in allergenicity measured with ELISA. A linear relationship between the immune response induced by treated shrimp allergen and the applied treatment time was observed. The decrease in allergenicity was confirmed by immunoblot assays with shrimp allergic patients serum. Allergenicity of shrimp allergen extracted from treated shrimp was higher than that of purified shrimp allergen with the same treatment time. Gel-filtration HPLC was applied fo...Continue Reading

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Citations

Jan 1, 2011·Clinical and Translational Allergy·Chee K Woo, Sami L Bahna
Aug 17, 2011·International Journal of Environmental Research and Public Health·Sandra ShriverSusan Percival
Dec 7, 2010·Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association·Hui-Lin YuGuang-Ming Liu
May 30, 2014·Clinical Reviews in Allergy & Immunology·María PedrosaSantiago Quirce
Nov 13, 2015·Critical Reviews in Food Science and Nutrition·Sai Kranthi VangaVijaya Raghavan
Sep 24, 2013·Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association·Heng-Li ChenGuang-Ming Liu
Oct 18, 2016·Journal of the Science of Food and Agriculture·Wen-Hua YangMing Tian
Jun 1, 2018·Critical Reviews in Food Science and Nutrition·Mati Ullah KhanYong-Ning Wu
Feb 13, 2020·Critical Reviews in Food Science and Nutrition·Xin DongVijaya Raghavan
Jan 1, 2018·Comprehensive Reviews in Food Science and Food Safety·Caterina VillaIsabel Mafra
Jan 20, 2017·Journal of the Science of Food and Agriculture·Adeseye LasekanBalunkeswar Balu Nayak
Jul 22, 2021·Current Research in Food Science·Azza Silotry NaikRoji Waghmare

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