Department of Biology, Faculty of Science and Mathematics, Universiti Pendidikan Sultan Idris, Tanjong Malim, Perak, Malaysia AND Department of Anesthesia Techniques, Al-Tuff University College, Karbala, Iraq.
Department of Biology, Faculty of Science and Mathematics, Universiti Pendidikan Sultan Idris, Tanjong Malim, Perak, Malaysia.
Iran J Allergy Asthma Immunol. 2021 Feb 11;20(1):76-87. doi: 10.18502/ijaai.v20i1.5414.
Crab allergy is reported as a serious form of food allergy in many countries. This study was aimed to identify the major allergens of the local mud crab, Scylla tranquebarica (S. tranquebarica), and subsequently, determine the effect of vinegar treatments on the crab allergens. Crab muscles were treated with synthetic and natural vinegar. Crab proteins were then extracted from the untreated and vinegar-treated crabs. All extracts were then fractionated by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), and analyzed by immunoblotting; using sera from crab-allergic patients. The crab proteins were then further fractionated by two-dimensional electrophoresis (2-DE)and analyzed by mass spectrometry (MS). The untreated crab had 38 protein bands, while that was only a few bands between 18 to 73 kDa for the vinegar-treated crabs. Immunoblotting of untreated crab revealed 20 IgE-binding bands, whereas the vinegar-treated crabs could only retain a few IgE-binding bands. Five major allergens were identified with molecular weightsof38, 42, 49, 63, and 73 kDa in the untreated crab. In contrast, the vinegar-treated crabs had only a few major allergens with molecular weights of 38, 42, and 73 kDa. MS identified the 43 and 49 kDa as arginine kinase, while the 38, 63, and 73 kDa were identified as tropomyosin, actin, and hemocyanin, respectively. Inconclusion, we found three common major allergens for S. tranquebarica including tropomyosin, arginine kinase, and actin, and one novel allergen known as hemocyanin. All the major allergens could retain minimal allergenic capability in vinegar-treated crabs, suggesting that vinegar treatments might be useful to reduce crab allergenicity. These data would assist the clinicians in the management of crab-allergic patients worldwide.
蟹类过敏在许多国家被报道为一种严重的食物过敏形式。本研究旨在鉴定本地泥蟹（Scylla tranquebarica）（S. tranquebarica）的主要过敏原，随后确定醋处理对蟹过敏原的影响。蟹肌肉用合成和天然醋处理。然后从未处理和醋处理的蟹中提取蟹蛋白。然后将所有提取物通过十二烷基硫酸钠-聚丙烯酰胺凝胶电泳（SDS-PAGE）进行分级，并通过免疫印迹进行分析；使用来自蟹过敏患者的血清。然后将蟹蛋白通过二维电泳（2-DE）进一步分级，并通过质谱（MS）进行分析。未处理的蟹有 38 条蛋白带，而醋处理的蟹只有 18 至 73 kDa 之间的几条带。未处理的蟹的免疫印迹显示有 20 条 IgE 结合带，而醋处理的蟹只能保留少数几条 IgE 结合带。在未处理的蟹中鉴定出 5 种主要过敏原，分子量分别为 38、42、49、63 和 73 kDa。相比之下，醋处理的蟹只有少数几种主要过敏原，分子量分别为 38、42 和 73 kDa。MS 鉴定出 43 和 49 kDa 为精氨酸激酶，而 38、63 和 73 kDa 分别鉴定为肌球蛋白、肌动蛋白和血蓝蛋白。总之，我们发现 S. tranquebarica 有三种常见的主要过敏原，包括肌球蛋白、精氨酸激酶和肌动蛋白，以及一种新的过敏原血蓝蛋白。所有主要过敏原在醋处理的蟹中都保留了最小的致敏能力，这表明醋处理可能有助于降低蟹的致敏性。这些数据将有助于全球的临床医生管理蟹过敏患者。
