Identification of allergic proteins of Flower tail shrimp (Metapenaeus dobsonii)
Identification of allergic proteins of Flower tail shrimp (Metapenaeus dobsonii)
Date
2019
Authors
Laly, S. J.
Sankar, T. V.
Panda, Satyen Kumar
Journal Title
Journal ISSN
Volume Title
Publisher
Springer
Abstract
Allergy to seafood mainly fish and shellfish has
been reported. Tropomyosin is recognized as a major
allergen in many crustaceans especially shrimps. A study
was carried out to identify the IgE reactive proteins of
allergic nature in Flower tail shrimp (Metapenaeus dobsonii),
a frequently consumed shrimp in India mainly in
dried form. Protein profiling and identification of IgE
reactive proteins in raw and cooked extracts of Flower tail
shrimp was carried out by SDS-PAGE and immunoblotting
using sera of 13 patients having allergic reactions on
consumption of shrimp and positive to skin prick test. The
IgE binding ability was determined by ELISA and it was
found higher in the case of cooked extracts ranging from
0.244 to 0.440 at 490 nm. The SDS-PAGE of raw extract
revealed many protein bands between 205 and 6.5 KDa,
while in the case of cooked extracts bands of 36, 20, 29 and
70 KDa were prominent. Heat resistant protein of 37 KDa,
tropomyosin was showing a clear immune reaction both in
the case of raw and cooked extracts was identified as the
major allergen by all the patient sera. The minor proteins of
raw extract identified by immune reaction are 50, 75 and
100 KDa. The identified allergen can be used for the
diagnosis and management of shrimp allergy.
Description
Keywords
Food allergen, Flower tail shrimp, Immunoblotting, Tropomyosin
Citation
J Food Sci Technol 56(12):5415–5421