Jellyfish ingestion was safe for patients with crustaceans, cephalopods, and fish allergy

Amaral, Luís; Raposo, António; Morais, Zilda; Coimbra, Alice

doi:10.5415/apallergy.2018.8.e3

Cited by 16 publications

(15 citation statements)

References 6 publications

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“…Cnidarian venoms and toxins are heat labile at temperatures safe for treatments on humans after jellyfish stings, as demonstrated by the beneficial effects of local heat treatments in the most clinical studies [44,45]. In addition, no allergic reaction was found in a preliminary trial with raw and boiled Catostylus tagi in seafood allergic individuals [46]. For this reason, thermal treatment can be a strategic choice for jellyfish processing able to overcome the toxicity issues related to such novel food raw material.…”

Section: Introductionmentioning

confidence: 99%

Mediterranean jellyfish as novel food: effects of thermal processing on antioxidant, phenolic, and protein contents

Leone

Lecci

Milisenda

et al. 2019

Eur Food Res Technol

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Fishery, market and consumption of edible jellyfish are currently limited in western countries by the lack of market demand for jellyfish products and the absence of processing technologies adequate to the western market safety standards. The development of technology-driven processing protocols may be key to comply with rigorous food safety rules, overcome the lack of tradition and revert the neophobic perception of jellyfish as food. We show thermal treatment (100 °C, 10 min) can be used as a first stabilization step on three common Mediterranean jellyfish, the scyphomedusae Aurelia coerulea, Cotylorhiza tuberculata, Rhizostoma pulmo, differently affecting protein and phenolic contents of their main body parts. The antioxidant activity was assessed in thermally treated and untreated samples, as related to the functional and health value of the food. Heat treatment had mild effect on protein and phenolic contents and on antioxidant activity. The jellyfish Rhizostoma pulmo, showed the better performance after thermal treatment. Keywords Edible jellyfish • Marine scyphozoans • Novel food • Antioxidant foods • Thermal processing • Antioxidant activity Abbreviations AA Antioxidant activity ABTS 2,20-azinobis(3-ethylben-zothiazoline-6-sulfonic acid)diammonium salt BSA Bovine serum albumin GAE Gallic acid equivalents TE Trolox equivalents Trolox 6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid TEAC Trolox equivalent antioxidant capacity WB Whole fresh jellyfish OA Oral arms U Umbrella A. coerulea Aurelia coerulea C. tuberculata Cotylorhiza tuberculata R. pulmo Rhizostoma pulmo

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Section: Introductionmentioning

confidence: 99%

Mediterranean jellyfish as novel food: effects of thermal processing on antioxidant, phenolic, and protein contents

Leone

Lecci

Milisenda

et al. 2019

Eur Food Res Technol

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“…The allergenic risk could be related to the transformation degree of the product (raw or cooked) and to the length of jellyfish peptides acting as antigens. The studies included in the final synthesis show that patients with allergies to crustaceans, cephalopods, mollusks, seafood and fish can consume jellyfish without increasing risk of an allergic reaction [17,19]. Three case reports of anaphylaxis have occurred after eating raw jellyfish [33][34][35], while one article written by Li et al [18] describes an episode of anaphylaxis after eating jellyfish that were not only salt-preserved but also cooked.…”

Section: Discussionmentioning

confidence: 99%

“…In the study conducted by Amaral et al [19], 20 subjects with severe seafood allergy and 5 atopic, non-food allergic controls were enrolled. Skin prick-to-prick tests (SPPT) with raw and boiled umbrella were performed, as well as challenges with C. tagi umbrella in all subjects.…”

Section: Allergenic Riskmentioning

confidence: 99%

“…The edible part is the umbrella, while the stinging tentacles, the reproductive and digestive tracts are removed [17]. Studies demonstrated that the umbrella of this species contains relevant concentrations of long chain fatty acids, antioxidants, collagen, and taurine, making it a possible source of food supplements [19]. In A. hardenbergi, R. esculentum, and R. hispidum, very low caloric values were found.…”

Section: Introductionmentioning

confidence: 99%

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A Systematic Review of Risk Assessment Associated with Jellyfish Consumption as a Potential Novel Food

Bonaccorsi

Garamella

Cavallo

et al. 2020

Foods

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FAO (Food and Agriculture Organization of the United Nations) predicted that the world’s population will reach over 9 billion in 2050. This condition will require an increase of the global food production by 60%. Technology and scientific research in the near future will soon be oriented towards optimizing the limited existing resources, reducing waste, and improving the consumption of sustainable new foods. Jellyfish could be a valid alternative among novel food. The purpose of this systematic review was to assess microbiological, chemical, physical, and allergenic risks associated with jellyfish consumption. Four research strings have been used to assess evidences about these risks. PRISMA (Preferred Reporting Item for Systematic Reviews and Meta-analysis) guidelines were applied. Finally, 14 articles were found. Results showed a good level of health safety for jellyfish consumption in terms of its allergenic and microbiological risks. No evidence was found about physical risks. As regards chemical safety, it should be fundamental to carry out a constant monitoring of the water where jellyfish are captured or bred. Periodic checks will be necessary on the finished product, such as the analysis of the aluminum content commonly used during the manufacturing process. The number of publications found was rather small, and further investigation will be necessary to enforce the knowledge on jellyfish consumption by humans.

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“…Jellyfish is also commonly consumed food in East Asia. Readers will find an interesting article from Portugal that Jellyfish ingestion was safe for patients with crustaceans, cephalopods, and fish allergy [ 13 ].…”

mentioning

confidence: 99%

A whole new world: Asia Pacific Allergy online-only

Chang

2018

Asia Pacific Allergy

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Jellyfish ingestion was safe for patients with crustaceans, cephalopods, and fish allergy

Cited by 16 publications

References 6 publications

Mediterranean jellyfish as novel food: effects of thermal processing on antioxidant, phenolic, and protein contents

Mediterranean jellyfish as novel food: effects of thermal processing on antioxidant, phenolic, and protein contents

A Systematic Review of Risk Assessment Associated with Jellyfish Consumption as a Potential Novel Food

A whole new world: Asia Pacific Allergy online-only

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