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Effect of pressure cooking alone and in combination with other treatments on shrimp allergic protein, tropomyosin

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Abstract

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 Metapenaeus dobsoni 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 (p < 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 (p < 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 (p > 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.

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Data Availability

Data is part of first authors PhD thesiswork.

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Acknowledgements

This research work was carried out with the support of 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. I acknowledge the support given by technical staffs of Mumbai Research Centre of ICAR-CIFT for carrying out the laboratory work.

Funding

The research was carried out under the ICAR-CIFT project (Institute funded).

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Authors and Affiliations

  1. Mumbai Research Center of ICAR - Central Institute of Fisheries Technology, CIDCO Admin Building, Sector 1, Vashi, Navi Mumbai, Maharashtra, India

    Laly S. J

  2. ICAR-Central Institute of Fisheries Technology, Willingdon Island, Matsyapuri P. O, Cochin, Kerala, India

    Sankar.T.V & Satyen Kumar Panda

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  1. Laly S. J
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  2. Sankar.T.V
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  3. Satyen Kumar Panda
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Contributions

Laly.S.J (Research work and writing of paper), T.V. Sankar (Guiding the research work and correcting the article), Satyen Kumar Panda (PI of the Project under which the work was carried out)

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Correspondence to Laly S. J.

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S. J, L., Sankar.T.V & Panda, S.K. Effect of pressure cooking alone and in combination with other treatments on shrimp allergic protein, tropomyosin. J Food Sci Technol 59, 1193–1201 (2022). https://doi.org/10.1007/s13197-021-05124-2

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  • DOI: https://doi.org/10.1007/s13197-021-05124-2

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