Impact of irradiation and thermal processing on the immunoreactivity of shrimp (Penaeus vannamei) proteins

Abstract

The aim of this study was to assess the effect of gamma radiation alone or in combination with heat on the immunoreactivity of shrimp. Peeled shrimp muscle was subjected to gamma radiation (1, 5, 10 and 15 kGy) followed by boiling (5 min, 10 min and 15 min). Shrimp protein extract (PE) and a major allergen (Pen a 1) from treated shrimp were analysed by SDS-PAGE and immunoblot using a specific IgE antibody from patients who were allergic to shrimp. Results showed that gamma radiation+heat could significantly affect shrimp immunoreactivity. The immunoreactivity of PE and Pen a 1 was also determined by using competitive inhibition ELISA (Ci-ELISA). The IC 50 of PE and Pen a 1 from shrimp treated with gamma radiation+heat was 5-to 30-fold higher than that of untreated shrimp. The immunoreactivity of gamma irradiated shrimp decreased with increasing dose of radiation.

Effect of malonaldehyde cross-linking on the ability of shrimp tropomyosin to elicit the release of inflammatory mediators and cytokines from activated RBL-2H3 cells

“…Tropomyosin from shrimp ( Metapenaeus ensis ) was purified according to method described by Zhenxing et al , at the Food Safety Lab of Ocean University of China, and characterised by enzyme‐linked immunosorbent assay (ELISA). p ‐Nitrophenyl‐ N ‐acetyl‐ β ‐ d ‐glucosaminide and 1,1,3,3‐tetramethoxypropane were purchased from Sigma Chemical Co. (St. Louis, MO, USA).…”

Evaluation of the sensitivity of Moroccans to shrimp tropomyosin and effect of heating and enzymatic treatments

“…Research has demonstrated that the major allergen of shellfish was Tropomyosin, a myofibrillar protein of about 35-38 KDa (Gámez et al, 2015;Lopata & Lehrer, 2009;Zhenxing, Hong, Limin, & Jamil, 2007). At least 80% of individuals with shrimp allergy react with this major allergen, which is bound to approximately 85% of shrimp-specific IgE from shrimp-allergy subjects (Leung et al, 1994).…”

Evaluation of electron beam irradiation to reduce the IgE binding capacity of frozen shrimp tropomyosin

“…Moreover, the density of TM decreased after treatment with increasing doses of gamma irradiation and following thermal treatment. This phenomenon was highly significant after gamma irradiation treatment (Zhenxing, Hong, Limin, & Jamil, 2007a). The mechanism of protein structure changes caused by EB irradiation might be that irradiation can generate reactive oxygen species (ROS), such as hydroxyl radicals and superoxide anion radicals (Giedzinski, Rola, Fike, & Limoli, 2005).…”

“…Moreover, several studies have shown that gamma irradiation effectively reduces IgE binding to shrimp extracts. It is reported that gamma irradiation combined with heat treatment almost eliminated IgE binding to shrimp extracts (Zhenxing, Hong, Limin, & Jamil, 2007a). Katial, Grier, Hazelhurst, Hershey, and Engler (2002) have reported that EB irradiation could reduce the allergenicity of glycerinated allergen extracts (Katial et al, 2002).…”