Effect of house hold pressure cooking on shrimp allergic protein, tropomyosin
Effect of house hold pressure cooking on shrimp allergic protein, tropomyosin
Date
2020
Authors
S.J., Laly
T.V., Sankar
Panda, Satyen Kumar
Journal Title
Journal ISSN
Volume Title
Publisher
Fishtech Reporter
Abstract
Seafood associated food allergy, particularly due
to shrimp consumption, is showing an increasing
trend in recent times. Allergic or hypersensitivity
reactions are inappropriate responses of
the immune system to a normally harmless
substance. Seafood allergy comes under type I
immediate hypersensitivity reaction, mediated
through immunoglobulin E (IgE). Tropomyosin, a
major shrimp allergen, is a myofibrillar protein
with molecular weight ranging from 34 to 38 kDa
and linked with regulation of muscle contraction
along with actin and myosin. It is a heat stable
protein which can elicit allergenicity in sensitive
individuals through the binding of IgE specific
epitopes (Motoyama et al., 2006).
Description
Keywords
house hold pressure, cooking on shrimp, allergic protein, tropomyosin