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Effect of high intensity ultrasound on the allergenicity of shrimp

Journal of Zhejiang University-Science B(Biomedicine & Biotechnology) 2006年第4期7卷 251-256页

作者： LI Zhen-xing LIN Hong CAO Li-min JAMEEL Khalid Seafood Safety Laboratory Ocean University of China Qingdao 266003 China Pakistan Council for Scientific and Industrial Research Laboratories Complex Karachi R-604 Pakistan

The tropomyosin fraction of shrimp proteins is potentially responsible for allergic reaction in individuals with genetic predisposition to allergy. However, there are no efficient and safe methods to reduce its allergenicity. high intensity ultrasound is known to change the structure of proteins. This study is aimed at assessing high intensity ultmsound＇s effect on the allergenicity of shrimp allergen. Shrimp and purified shrimp allergen were treated with high intensity ultrasound for 30-180 min. Extracts of treated samples were analyzed by enzyme-linked immunosorbent assay （ELISA） with pool serum of shrimp allergy patients and polyclonal anti-allergen antibodies and by immunoblotting after polyacrylamide gel electrophoresis. Shrimp treated with high intensity ultrasound showed a decrease in allergenicity measured with ELISA. A linear relationship between the immune response induced by treated shrimp allergen and the applied treatment time was observed. The decrease in allergenicity was confirmed by immunoblot assays with shrimp allergic patients serum. Allergenicity of shrimp allergen extracted from treated shrimp was higher than that of purified shrimp allergen with the same treatment time. Gel-filtration HPLC was applied for analysis of shrimp allergen after treatment with high intensity ultrasound. Some fractions were appeared with increasing treatment time. The results suggested that high intensity ultrasound could be used to reduce the allergenicity of shrimp.

关键词： Shrimp Allergen Allergenicity high intensity ultrasound

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