Food Analytical Methods

, Volume 11, Issue 9, pp 2607–2613 | Cite as

Quantification of Crustacean Tropomyosin, a Major Food Allergen, in Eight Species of Taiwanese Shrimp Based on Immunoassay

  • Shin-You Lin
  • Chih-Hung Lee
  • Edward S. Huang
  • Shyang-Chwen Sheu
  • Hsu-Sheng Yu


Shrimp is one of the most common food allergens in Taiwan. However, a simple method of measuring crustacean tropomyosin, the active allergen in shrimp is lacking. In this study, we aim to develop a validated enzyme-linked immunosorbent assay (ELISA) for quantifying level of tropomyosin in eight shrimp species in Taiwan. Our ELISA showed high specificity to shrimp tropomyosin, and inter-day precision and intra-day precision were 8.7% when 0.2 ng/ml were used as standard test samples. Furthermore, our ELISA had 0.030 ng/mL limited of detection (LOD) and 0.064 ng/mL limit of quantification (LOQ). We found despite the steaming process, levels of tropomyosin were still detectable which indicate active allergen in processed shrimps. Our findings in this study suggest this ELISA method can be a useful technique to study shrimp allergen for future crustacean allergen research.


Allergen ELISA Food allergy Shrimp Tropomyosin 



enzyme-linked immunosorbent assay


polymerase chain reaction


sodium dodecyl sulfate-polyacrylamide gel electrophoresis


World Health Organization



This research work was supported by grants from the Taiwan Ministry of Science and Technology (MOST 105-2320-B-020-001-) and Chang Gung Memorial Research Foundation (CORPG8F0023).

Compliance with Ethical Standards

Conflict of Interest

Shin-You Lin declares that he has no conflict of interest. Chih-Hung Lee declares that he has no conflict of interest. Edward S. Huang declares that he has no conflict of interest. Shyang-Chwen Sheu declares that she has no conflict of interest. Hsu-Sheng Yu declares that he has no conflict of interest.

Ethical Approval

This article does not contain any studies with human participants or animals performed by any of the authors.

Informed Consent

Not applicable.


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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2018

Authors and Affiliations

  • Shin-You Lin
    • 1
  • Chih-Hung Lee
    • 2
  • Edward S. Huang
    • 3
  • Shyang-Chwen Sheu
    • 1
  • Hsu-Sheng Yu
    • 1
  1. 1.Department of Food ScienceNational Pingtung University of Science and TechnologyPingtungTaiwan
  2. 2.Department of Dermatology, Kaohsiung Chang Gung Memorial Hospital and College of MedicineChang Gung UniversityKaohsiungTaiwan
  3. 3.Department of GastroenterologyPalo Alto Medical FoundationMountain ViewUSA

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