Variation in shrimp tropomyosin allergenicity during the production of Terasi, an Indonesian fermented shrimp paste.
Food Chem
; 398: 133876, 2023 Jan 01.
Article
em En
| MEDLINE
| ID: mdl-35969990
ABSTRACT
Terasi is a fermented shrimp paste in Indonesia. We examined the effect of the Terasi manufacturing process on the abundance of the allergen tropomyosin (TM) and its IgG/IgE-binding ability. Terasi was produced from three shrimps, Akiami (Acetes japonicus), Okiami (Euphausia pacifica), and Isazaami (Neomysis awatchensis). Protein degradation and TM IgE-binding activity were examined by immunoblotting using anti-TM rabbit IgG and competitive enzyme-linked immunosorbent assays using shrimp-allergic patients' sera. The processing caused TM degradation, and the IgG-specific response in Akiami meat disappeared at the second fermentation step but remained in both Okiami and Isazaami Terasi. In contrast, TM IgE-binding in all meats decreased gradually during manufacturing and nearly completely disappeared in Akiami Terasi. Conclusively, Terasi production is an effective manufacturing process to reduce the IgE-binding ability of TM, and Terasi can be recognized as a low allergenic seafood when produced under an appropriate manufacturing condition.
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Texto completo:
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Base de dados:
MEDLINE
Assunto principal:
Decápodes
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Penaeidae
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Hipersensibilidade Alimentar
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Alimentos Fermentados
Limite:
Animals
País como assunto:
Asia
Idioma:
En
Ano de publicação:
2023
Tipo de documento:
Article