Effects of buffer additives and thermal processing methods on the solubility of shrimp (Penaeus monodon) proteins and the immunoreactivity of its major allergen

Abstract

This study examines the potential of two buffer additives (Tween 20 and DTT) to improve the solubility of proteins from shrimp subjected to different heat treatments and the allergenicity of tropomyosin in the extracts. The concentration of soluble proteins extracted by all the buffers from processed shrimp was significantly reduced compared with untreated samples. The concentration of total soluble proteins from heat treated shrimp increased significantly when phosphate buffer containing both surfactant and reducing agent was used as the extraction buffer. However, the concentrations of heat-stable proteins in the buffers were mostly similar. The electrophoretic profile of extracted proteins showed that tropomyosin is very stable under the different heat treatment methods used in this study except for high pressure steaming where the intensity of tropomyosin band was reduced. Competitive inhibition ELISA showed that high pressure steaming reduced the allergenicity of tropomyosin compared with other heat treatments methods.

Effects of heating, autoclaving and ultra-high pressure on the solubility, immunoreactivity and structure of major allergens in egg

“…Because of the threat that allergens pose to human health, many scientists have been working on strategies to reduce allergenicity, including physical methods, such as heat processing (Lasekan & Nayak, 2016), irritation (Lemon-Mulé et al, 2008;Liu et al, 2017), and ultra-high pressure (Liang, Xu, Pan, Ge, & Zong, 2015); chemical methods, such as the Maillard reaction (Li, Jiang, You, Luo, & Feng, 2014;Li, Offengenden, Fentabil, Gänzle, & Wu, 2013), and enzymatic hydrolysis (Mine, 1995), and biological methods, such as traditional fermentation (Moon & Song, 2001), or gene silencing (KovacsNolan, Phillips, & Mine, 2005;Nicolai & Durand, 2013). These methods have diverse effects on allergens based on different principles, even leading to the formation of new allergenic compounds via the Maillard reaction (Rahaman, Vasiljevic, & Ramchandran, 2016;Yu, Goktepe, & Ahmedna, 2013).…”

Top-Down Proteomics and Farm Animal and Aquatic Sciences

“…With regard to allergenic TPMs, the investigation showed that heating of shellfish meat enhanced recognition of multiple protein variants in the analyzed shellfish species, pointing to a possible alteration of the protein allergenic potential with this method of fish-meat treatment [81]. In contrast, evidence from protein profiling indicated that high-pressure steaming leads to protein degradation and reduces the levels of TPM in shrimp ( Penaeus monodon ), and consequently reduces the allergenicity in shrimp meat [85]. Not much is actually known with regard to the structure of the reported PRVB isoforms or TPM variants in fish and crustaceans or the structural/conformational differences that mediate the reactivity to IgEs.…”

Shrimp tropomyosin retains antibody reactivity after exposure to acidic condition

“…However, they are also responsible for some cases of allergic reaction especially among the adult population . In the United States, the prevalence of crustacean shellfish allergy among the adult population and young children is about 2 and 0.1% respectively . Ingestion of crustacean shellfish by allergic consumers can cause serious adverse reactions including anaphylaxis .…”

“…Ingestion of crustacean shellfish by allergic consumers can cause serious adverse reactions including anaphylaxis . Consequently, crustacean shellfish is one of the ‘big 8’ food allergens that must be declared on packaged product labels …”