S J Laly, Panda Satyen Kumar
Mumbai Research Center of ICAR - Central Institute of Fisheries Technology, CIDCO Admin Building, Sector 1, Vashi, Navi Mumbai, Maharashtra India.
ICAR-Central Institute of Fisheries Technology, Willingdon Island, Matsyapuri P. O, Cochin, Kerala India.
J Food Sci Technol. 2022 Mar;59(3):1193-1201. doi: 10.1007/s13197-021-05124-2. Epub 2021 May 3.
Shrimp allergen, tropomyosin is a highly heat stable allergen a common causative of shrimp allergy in sensitive individuals. Effect of house hold pressure cooking on immunogenicity of shrimp allergen, topomyosin from was investigated in both shrimp extract and peeled shrimp by extending the time of pressure cooking to 5, 10 and 20 min. Soaked shrimps in salt, baking soda, papain and acetic acid along with pressure cooking was also investigated. In the case of extracts, IgE activity was significantly ( < 0.05) decreased and the tropomyosin band was absent in the immunoblott using pooled sera of shrimp sensitive individuals. While in the case of whole peeled shrimp, IgE activity was significantly ( < 0.05) increased and the tropomyosin band was retained in the immunoblott analysis which indicates the retention of allerginicity in the peeled shrimp. Although pressure cooked shrimp after soaking in acetic acid didn't show significant ( > 0.05) difference to that of without soaking, the tropomyosin band was observed to be very faint or absent in SDS PAGE and immunoblott analysis which indicated the effective reduction in allegenicity of whole peeled shrimp.
虾过敏原原肌球蛋白是一种高度耐热的过敏原，是敏感个体中虾过敏的常见病因。通过将压力烹饪时间延长至5、10和20分钟，研究了家用压力烹饪对虾提取物和虾仁中原肌球蛋白虾过敏原免疫原性的影响。还研究了将虾浸泡在盐、小苏打、木瓜蛋白酶和乙酸中并进行压力烹饪的情况。对于提取物，在使用虾敏感个体的混合血清进行的免疫印迹中，IgE活性显著降低（<0.05）且原肌球蛋白条带消失。而对于整个虾仁，IgE活性显著增加（<0.05），并且在免疫印迹分析中原肌球蛋白条带保留，这表明虾仁中过敏原性得以保留。尽管浸泡在乙酸中的压力烹饪虾与未浸泡的虾相比没有显著差异（>0.05），但在SDS-PAGE和免疫印迹分析中观察到原肌球蛋白条带非常微弱或不存在，这表明整个虾仁的过敏原性有效降低。
