Abstract
To evaluate the safety of Terasi (Indonesian fermented shrimp paste), the product characteristics and allergenicity of 20 types of Indonesian commercial Terasi (ICT) that meet the Indonesian National Standard were evaluated, with a focus on the major shrimp allergen tropomyosin (TM). Marked protein hydrolysis of shrimp muscle occurred in all ICT samples, and no protein fragments or specific reaction of anti-TM immunoglobulin (Ig)G were observed in SDS-PAGE or immunoblot assays. In a competitive enzyme-linked immunosorbent assay using shrimp allergenic patient sera, we observed a markedly diminished specific IgE reaction of ICT compared with that of shrimp muscle, whereas the IgE-binding ability remained in all ICT samples. No clear correlation was found between the degree of protein hydrolysis and IgE reactivity. These results indicate that ICT could be defined as a low–allergenic processed seafood, but has the possibility to be a causative food for shrimp allergy. Direct immunological evaluation is required establishing the food safety of ICT, because assessments of protein profiles and hydrolysis are not useful for determining the safety of Terasi.
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Abbreviations
- ELISA:
-
Enzyme-linked immunosorbent assay
- ICT:
-
Indonesian commercial Terasi
- IgE:
-
Immunoglobulin E
- IgG:
-
Immunoglobulin G
- PAGE:
-
Polyacrylamide gel electrophoresis
- SDS:
-
Sodium dodecyl sulfate
- SM:
-
Shrimp muscle
- TCA:
-
Trichloroacetic acid
- TM:
-
Tropomyosin
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Acknowledgements
We thank Dr. Kazuhiko Watanabe (Watanabe Kazuhiko Pediatric Clinic, Sapporo, Japan) for granting access to the sera of patients with shrimp allergies. This study was conducted by the ordinary budget for education and research supported from the Hokkaido University, and by JST SPRING (grant number: JPMJSP2119). Universitas Diponegoro, Indonesia, is also acknowledged for PhD scholarship to Ulfah Amalia.
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U.A. was involved in conceptualization, resources, writing-original draft preparation, investigation, data curation, and formal analysis. Y.S. was involved in animal experiments, project administration, methodology, writing–review, and editing. G.H.J. was involved in methodology, writing–review, and editing. H.S. was involved in supervision, validation, resources, writing–review and editing, data curation, and funding acquisition.
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Amalia, U., Shimizu, Y., Joe, GH. et al. Food safety evaluation of commercial Terasi, Indonesian fermented shrimp paste, from the viewpoint of food allergy. Fish Sci 89, 253–261 (2023). https://doi.org/10.1007/s12562-023-01671-z
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DOI: https://doi.org/10.1007/s12562-023-01671-z