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Influence of ultrasonic treatment on the allergenic properties of Shrimp (Penaeus vannamei) Allergen

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Abstract

The present study was undertaken to determine whether high intensity ultrasound could reduce the allergic properties of shrimp allergens. Reducing the allergenic properties of these allergens will be beneficial to allergic individuals. Samples of shrimp protein extract and shrimp muscle were treated by high-intensity ultrasound with water bathing at 0°C or 50°C for different time periods. The treated and untreated samples were then analyzed by SDS-PAGE, Western blots and competitive inhibition ELISA (Ci-ELISA) to determine the shrimp allergenicity. The results show that high-intensity ultrasound has no effect on allergenicity when the extracts were treated at 0°C. However, a significant decrease was observed in the level of the major shrimp allergen, Pen a 1, when the samples were treated at 50°C. In the determination of allergenicity with Ci-ELISA, a reduction in IgE binding was also observed.

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Authors and Affiliations

  1. Seafood Safety Laboratory, Ocean University of China, 266003, Qingdao, P.R. China

    Li Zhenxing, Lin Hong & Cao Limin

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  1. Li Zhenxing
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  2. Lin Hong
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  3. Cao Limin
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Correspondence to Lin Hong.

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Zhenxing, L., Hong, L. & Limin, C. Influence of ultrasonic treatment on the allergenic properties of Shrimp (Penaeus vannamei) Allergen. J. Ocean Univ. China 5, 115–118 (2006). https://doi.org/10.1007/BF02919208

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  • DOI: https://doi.org/10.1007/BF02919208

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