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KMID : 1134820060350080990
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Journal of the Korean Society of Food Science and Nutrition
2006 Volume.35 No. 8 p.990 ~ p.996
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Study on the Changes in Allergen and Allergenicity Originated from Shrimp by Physical Treatments
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Kim Seong-Mi
Park Jin-Gyu
Kim Koth-Bong-Woo-Ri
Lee Ju-Woon
Byun Myung-Woo
Park Sun-Mee
Ahn Dong-Hyun
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Abstract
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This research was conducted to evaluate the changes in allergenicity of shrimp by physical treatments using competitive indirect enzyme-linked immunosorbent assay (Ci-ELISA). Shrimp was subjected to physical treatments such as high hydrostatic pressure (HHP), sonication, autoclave and microwave. Heat-stable protein (HSP) purified from raw shrimp was used as a major allergen. The binding ability of monoclonal IgG and shrimp-allergic patients’ IgE to HSP treated with HHP decreased, increasing the pressure up to 400 ㎫. Especially, it became less than 50% at 400 ㎫. The binding ability of mAb to HSP treated with sonication (10, 20, 30 and 60 min) decreased with the treated time. Especially, it became less than 60% with the treatment for 60 min. The allergenicity change of HSP treated with autoclave and microwave little decreased. The binding ability of mAb to HSP during the treatment for 20 min became more than 70%. The results suggest that allergenicity of HSP in raw shrimp be more easily lost by HHP or sonication treatment than by autoclave or microwave treatment.
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KEYWORD
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shrimp allergy, heat-stable protein, high hydrostatic pressure(HHP), sonication, microwave, autoclave
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