Tropomyosin, the major tropical oyster Crassostrea belcheri allergen and effect of cooking on its allergenicity

Allergy, Asthma & Clinical Immunology

Zailatul Hani Mohamad Yadzir²  Rosmilah Misnan²  Faizal Bakhtiar¹  Noormalin Abdullah¹  Shahnaz Murad¹ 

[1] Allergy and Immunology Research Centre, Institute for Medical Research, Jalan Pahang, Kuala Lumpur, 50588, Malaysia

[2] Department of Biology, Faculty of Science and Mathematics, Universiti Pendidikan Sultan Idris, Tanjong Malim, 35900, Perak, Malaysia

关键词: Cooking processing;    Immunoblot;    Major allergen;    Tropomyosin;    IgE reactivity;    Crassostrea belcheri;    Tropical oyster;   

Others  :  1229823
DOI  :  10.1186/s13223-015-0099-4

 received in 2015-07-22, accepted in 2015-10-15,  发布年份 2015

【 摘 要 】

Background

Many types of shellfish including oysters are sometime cooked before ingestion and it has been demonstrated that cooking may affect the allergenicity of food. Therefore, the aim of our present study is to identify major and minor allergens of tropical oyster (Crassostrea belcheri) and to investigate the effect of different cooking processing on the allergenicity of this oyster.

Methods

Raw, boiled, fried and roasted extracts of oyster were prepared. Protein profiles were analysed using sodium dodecyl sulphate–polyacrylamide gel electrophoresis (SDS-PAGE). Major and minor allergens and allergenicity patterns of all extracts were then determined by immunoblotting with sera from patients with positive skin prick tests (SPT) to the raw oyster extract. Mass-spectrometry was used to identify the major allergenic proteins of this oyster.

Results

SDS-PAGE of the raw extract showed 15 protein bands (20–180 kDa). In contrast, smaller numbers of protein bands were demonstrated in the boiled extract, those ranging between 40–42 and 55–150 kDa were denatured, whereas the protein profiles were altered to a similar degree by frying or roasting. The 37 kDa proteins had the highest frequency of IgE-binding (95 %), thus identified as the major allergen of this tropical oyster. Other minor IgE-binding proteins were observed at various molecular weights. Immunoblot of raw extract yielded 11 IgE-binding proteins. The cooked extracts showed only a single IgE-binding protein at 37 kDa. Mass spectrometry analysis of the 37 kDa major allergen identified this spot as tropomyosin.

Conclusions

Cooked extracts produce lower IgE-binding than raw extract, which suggest that thermal treatment can be used as a tool in attempting to reduce oyster allergenicity by reducing the number of IgE-reactive bands. The degree of allergenicity of this oyster was demonstrated in the order raw > boiled > fried ≈ roasted. A heat-resistent 37 kDa protein, corresponding to tropomyosin, was identified as the major allergen of this tropical oyster.

【 授权许可】

   
2015 Yadzir et al.

【 图 表 】

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