(1) Seafood Safety Laboratory, Ocean University of China, Qingdao, 266003, China;(2) Pakistan Council for Scientific and Industrial Research Laboratories Complex, Karachi, R-604, Pakistan
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 for analysis of
shrimp allergen after treatment with high intensity ultrasound. Some fractions were appeared with increasing treatment time.
The results suggested that high intensity ultrasound could be used to reduce the allergenicity of shrimp.
Project (No. 30471320) supported by the National Natural Science Foundation of China