Impact of heat processing on the detection of the major shellfish allergen tropomyosin in crustaceans and molluscs using specific monoclonal antibodies

Kamath, Sandip D.; Rahman, Anas M. Abdel; Komoda, Toshikazu; Lopata, Andreas L.

doi:10.1016/j.foodchem.2013.06.105

Cited by 137 publications

(108 citation statements)

References 24 publications

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“…Since tropomyosin is heat-stable, both raw and cooked crab are sources of aerosolized tropomyosin (Jeebhay et al, 2001;Lopata and Jeebhay, 2013). Antibody reactivity of crustacean tropomyosin can also increase after heating, a possible result of protein denaturation and exposure to new epitopes, aggregation, and chemical modifications (Abramovitch et al, 2013;Kamath et al, 2013). Workers handling cooked crab may therefore have an increased risk of developing food sensitivities to crab.…”

Section: Processing and Occupational Exposurementioning

confidence: 99%

Current Status of the Red King Crab (Paralithodes camtchaticus) and Snow Crab (Chionoecetes opilio) Industries in Norway

Lorentzen

Voldnes

Whitaker

et al. 2017

Reviews in Fisheries Science & Aquaculture

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Red king crab and snow crab have both become important species for the Norwegian seafood industry. Since the first commercial harvest of red king crab in 2002 and of snow crab in 2012, the Norwegian seafood industry has developed new technology and knowledge for handling these species. This includes new fishing gear, conditions for live storage and processing, handling of byproducts, and entrance into new markets. The total Norwegian quota for red king crab increased from 220 metric tons in 2002 to 2350 metric tons in 2017, with a free-red king crab harvesting zone to the west of the quota-regulated area to prevent further expansion of the crab. At present, there is no established quota for snow crab. In 2016, a volume of about 5300 metric tons of snow crab was landed in Norway. In 2016, the export of red king crab and snow crab in Norway amounted to 529 million and 338 million Norwegian Kroner, respectively. Based on regular surveys of crab populations in the Barents Sea, it is assumed that the volumes red king crab and snow crab will remain steady and increase, respectively. Thus, these industries will continue to be important to the Norwegian seafood industry.

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Section: Processing and Occupational Exposurementioning

confidence: 99%

Current Status of the Red King Crab (Paralithodes camtchaticus) and Snow Crab (Chionoecetes opilio) Industries in Norway

Lorentzen

Voldnes

Whitaker

et al. 2017

Reviews in Fisheries Science & Aquaculture

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show abstract

“…[5][6][7][8] Recently, LC/MS technique using protease digestion was developed to characterize and identify proteins.…”

Section: 3mentioning

confidence: 99%

Authentication of shrimp muscle in complex foodstuff by in-solution digestion and high-resolution mass spectrometry

2017

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A method for shrimp muscle identification in complex foods is required to safeguard the shrimp-allergic population. This study described a method for authentication of shrimp in complex foodstuffs (fish balls) by liquid chromatography tandem QTOF mass spectrometry (UPLC-QTOF-MS). The proteins in shrimp muscle were extracted using a Tris-HCl solution and then digested using tryptic protease. The main allergen proteins, tropomyosin (TM) and arginine kinase (AK), were characterized using the 'bottom up' MS approach. After analysis of their peptide mass fingerprinting based on the UniProt database, two specific heat-stable peptides, ALSNAEGEVAALNR for TM and VSSTLSSLEGELK for AK, were screened as surrogate (signature) peptides. The detection limit, expressed as shrimp meat per kilogram of food, was 8 g kg À1 (usage of TM) or 5 g kg À1 (usage of AK). The developed method is suitable to screen potential addition of shrimp meat in foodstuffs by detection of allergen proteins.

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“…However, food processing techniques (heating, smoking, chemical processes) may alter the allergenicity of parvalbumins and Arginine kinase tropomyosins of commonly ingested fish and shellfish species [52][53][54]. Several studies reported that heating processes may enhance the allergenicity of seafood compared to raw food [55,56]. The cooking process may enhance the allergenicity of seafood through several mechanisms, including protein denaturation, exposure to new epitopes, aggregation, and chemical modification [18,27].…”

Section: Allergens In Processed Seafood Productsmentioning

confidence: 99%

“…The cooking process may enhance the allergenicity of seafood through several mechanisms, including protein denaturation, exposure to new epitopes, aggregation, and chemical modification [18,27]. These findings suggest that commercially available fish and shellfish detection kits should contain both raw and cooked seafood materials [54,56]. In contrast, one study demonstrated that canned tuna and salmon extracts revealed a considerable loss of allergenicity, probably due to the long period of cooking (up to 14 hours) [57].…”

Section: Allergens In Processed Seafood Productsmentioning

confidence: 99%

Seafood Allergy, Toxicity, and Intolerance: A Review

Prester

2015

Journal of the American College of Nutrition

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Seafood allergies have been increasing their presence in the last 2 decades. Allergic reactions to seafood can range from mild urticarial and oral allergy syndrome to life-threatening anaphylactic reactions. Ingestion of seafood infested with Anisakis larvae can cause a disease known as anisakiasis with symptoms similar to true seafood allergy. Furthermore, some adverse reactions to seafood including histamine fish poisoning (HFP), and intolerance to histamine can trigger clinical symptoms, which, although nonallergic in origin, are similar to true immunoglobulin E (IgE)-mediated allergic reactions. Because seafood allergy usually remains a lifelong food allergy, this review focuses on the current knowledge on fish and shellfish allergens and emphasizes the importance of differentiating seafood allergy from other allergy-like reactions (anisakiasis, HFP, and intolerance to histamine). Key teaching points: • Fish and shellfish are potent allergens that can provoke serious IgE antibody-mediated adverse reactions in sensitive individuals. • Sensitization to seafood allergens can be achieved by ingestion, inhalation, or skin contact. • Shellfish major allergen, tropomyosin, shares significant homology to arthropods (dust mites and cockroaches). • Accidental exposures to seafood products cross-contaminated with fish or shellfish allergens (hidden allergens) during processing may present a health risk for sensitive individuals. • Allergens of fish parasite A. simplex present common hidden allergens in seafood, particularly in raw and undercooked home-made fish dishes. • Symptoms caused by HFP, histamine intolerance, and anisakiasis are similar to true seafood allergy.

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Impact of heat processing on the detection of the major shellfish allergen tropomyosin in crustaceans and molluscs using specific monoclonal antibodies

Cited by 137 publications

References 24 publications

Current Status of the Red King Crab (Paralithodes camtchaticus) and Snow Crab (Chionoecetes opilio) Industries in Norway

Current Status of the Red King Crab (Paralithodes camtchaticus) and Snow Crab (Chionoecetes opilio) Industries in Norway

Authentication of shrimp muscle in complex foodstuff by in-solution digestion and high-resolution mass spectrometry

Seafood Allergy, Toxicity, and Intolerance: A Review

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