Abstract
A hurdle technology-based approach for the reduction in immunogenicity of shrimp major allergen, tropomyosin was investigated by combining electron beam irradiation at 5 kGy and boiling, autoclaving, trypsin and chymotrypsin treatments along with peeled raw shrimp as control. Shrimp extracts were prepared from the irradiated sample and evaluated SDS PAGE profile, IgE binding ability and immunogenicity of tropomyosin using pooled sera of shrimp sensitive individuals. Electron beam irradiation resulted in significant (pā<ā0.05) decrease in the IgE activity in the case of all treatments. The SDS PAGE analysis showed the presence of tropomyosin in all the treatments except autoclaving in combination with or without electron beam irradiation. A pronounced reduction in allergenicity was observed in the treatment of autoclaving in combination with electron beam irradiation. The combined application of autoclaving and electron beam irradiation can be utilized for the preparation of hypoallergic shrimp.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
References
Ayuso R, Grishina G, Bardina L et al (2008) Myosin light chain is a novel shrimp allergen, Lit v 3. J Allergy Clin Immunol 122(4):795ā802
Byun MW, Kim JH, Lee JW et al (2000) Effects of gamma radiation on the conformational and antigenic properties of a heat-stable major allergen in brown shrimp. J Food Prot 63(7):940ā944
Daul C, Slattery M, Reese G et al (1994) Identification of the major brown shrimp (Penaeus aztecus) allergen as the muscle protein tropomyosin. Int Arch Allergy Immunol 105(1):49ā55
Ekezie FGC, Cheng JH, Sun DW (2018) Effects of non thermal food processing technologies on food allergens: a review of recent research advances. Trends Food Sci Tech 74:12ā25
EstĆ©vez M, Ventanas S, Heinonen M (2011) Formation of strecker aldehydes between protein carbonylsāĪ±-aminoadipic and Ī³-glutamic semialdehydes-and leucine and isoleucine. Food Chem 128(4):1051ā1057
Faisal M, Vasiljevic T, Donkor ON (2019) Effects of selected processing treatments on antigenicity of banana prawn (Fenneropenaeus merguiensis) tropomyosin. Int J Food Sci Technol 54:183ā193. https://doi.org/10.1111/ijfs.13922
Fallah AA, Tajik H, Farshid AA (2010) Chemical quality, sensory attributes and ultrastructural changes of gamma-irradiated camel meat. J Muscle Foods 21(3):597ā613
FAO/WHO (2001) Evaluation of allergenicity of genetically modified foods: report of a joint FAO/WHO expert consultation on allergenicity of foods derived from biotechnology. FAO, Rome, Italy
Gornall AG, Bardawill CJ, David MM (1949) Determination of serum proteins by means of the biuret reaction. J Biol Chem 177(2):751ā766
Ishikawa M, Shimakura K, Nagashima Y et al (1997) Isolation and properties of allergenic proteins in the oyster Crassostrea gigas. Fish Sci 63(4):610ā614
Khan MU, Ahmed I, Lin H et al (2019) Potential efficacy of processing technologies for mitigating crustacean allergenicity. Crit Rev Food Sci Nutr 59(17):2807ā2830
Laemmli UK (1970) Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 227(5259):680ā685
Laly SJ, Sankar TV, Panda SK (2019) Identification of allergic proteins of flower tail shrimp (Metapenaeus dobsonii). J Food Sci Technol 56(12):5415ā5421
Liu Y, Li Z, Pavase T et al (2017) Evaluation of electron beam irradiation to reduce the IgE binding capacity of frozen shrimp tropomyosin. Food Agricul Immunol 28(2):189ā201
Long F, Yang X, Wang R et al (2015) Effects of combined high pressure and thermal treatments on the allergenic potential of shrimp (Litopenaeus vannamei) tropomyosin in a mouse model of allergy. Innov Food Sci Emerg Technol 29:119ā124
Lopez-Gonzalez V, Murano PS, Brennan RE et al (1999) Influence of various commercial packaging conditions on survival of Escherichia coli O157: H7 to irradiation by electron beam versus gamma rays. J Food Prot 62(1):10ā15
Motoyama K, Ishizaki S, Nagashima Y et al (2006) Cephalopod tropomyosins: identification as major allergens and molecular cloning. Food Chem Toxicol 44(12):1997ā2002
Motoyama K, Suma Y, Ishizaki S et al (2007) Molecular cloning of tropomyosins identified as allergens in six species of crustaceans. J Agricul Food Chem 55(3):985ā991
Pal M, Shimelis A, Mamo W et al (2017) Hurdle technology: a novel approach for food preservation. Bev Food World 44(1):20ā26
Park JG, Yoon Y, Park JN et al (2010) Effects of gamma irradiation and electron beam irradiation on quality, sensory, and bacterial populations in beef sausage patties. Meat Sci 85(2):368ā372
Rahman AMA, Kamath S, Lopata AL et al (2010) Analysis of the allergenic proteins in black tiger prawn (Penaeus monodon) and characterization of the major allergen tropomyosin using mass spectrometry. Rapid Commun Mass Sp 24(16):2462ā2470
Shiomi K, Sato Y, Hamamoto S et al (2008) Sarcoplasmic calcium-binding protein: identification as a new allergen of the black tiger shrimp Penaeus monodon. Int Arch Aller Immunol 146(2):91ā98
Shriver S, Yang W, Chung SY et al (2011) Pulsed ultraviolet light reduces immunoglobulin E binding to Atlantic white shrimp (Litopenaeus setiferus) extract. Int J Environ Res Pub Heal 8(7):2569ā2583
Singh S, Shalini R (2016) Effect of hurdle technology in food preservation: a review. Crit Rev Food Sci Nutr 56(4):641ā649
Vaz AF, Souza MP, Carneiro-da-Cunha MG et al (2012) Molecular fragmentation of wheat-germ agglutinin induced by food irradiation reduces its allergenicity in sensitised mice. Food Chem 132(2):1033ā1039
Vaz AF, Souza MP, Vieira LD et al (2013) High doses of gamma radiation suppress allergic effect induced by food lectin. Radi Phy Chem 85:218ā226
Yu CJ, Lin YF, Chiang BL et al (2003) Proteomics and immunological analysis of a novel shrimp allergen, Pen m2. J Immunol 170(1):445ā453
Yu HL, Cao MJ, Cai QF et al (2011) Effects of different processing methods on digestibility of Scylla paramamosain allergen (tropomyosin). Food Chem Toxicol 49(4):791ā798
Zhenxing L, Hong L, Limin C et al (2007a) Impact of irradiation and thermal processing on the immunoreactivity of shrimp (Penaeus vannamei) proteins. J Sci Food Agric 87(6):951ā956
Zhenxing L, Hong L, Limin C et al (2007b) The influence of gamma irradiation on the allergenicity of shrimp (Penaeus vannamei). J Food Eng 79(3):945ā949
Zygoura PD, Riganakos KA, Kontominas MG (2011) Study of the migration behavior of acetyl tributyl citrate from PVDC/PVC film into fish fillets as affected by intermediate doses of electron beam radiation. Euro Food Res Technol 232(6):1017ā1025
Acknowledgements
This research work was carried out with the support of the Indian Council of Agricultural Research, New Delhi, India. The authors are sincerely thankful to the Director, Indian Council of Agriculture Research-Central Institute of Fisheries Technology (ICAR-CIFT), Cochin for providing facilities and support.
Author information
Authors and Affiliations
Corresponding author
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
Ā© 2022 The Author(s), under exclusive license to Springer Nature Switzerland AG
About this paper
Cite this paper
Laly, S.J. et al. (2022). Effect of Electron Beam Irradiation in Combination with Other Treatments on Shrimp Allergen, Tropomyosin. In: Lama, T., Burman, D., Mandal, U.K., Sarangi, S.K., Sen, H. (eds) Transforming Coastal Zone for Sustainable Food and Income Security. Springer, Cham. https://doi.org/10.1007/978-3-030-95618-9_44
Download citation
DOI: https://doi.org/10.1007/978-3-030-95618-9_44
Published:
Publisher Name: Springer, Cham
Print ISBN: 978-3-030-95617-2
Online ISBN: 978-3-030-95618-9
eBook Packages: Biomedical and Life SciencesBiomedical and Life Sciences (R0)