| Influence of Ultrasonic Treatment on the Allergenic Properties of Shrimp （Penaeus vannamei ） Allergen |
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| 引用本文： | LI Zhenxing LIN Hong CAO Limin. Influence of Ultrasonic Treatment on the Allergenic Properties of Shrimp （Penaeus vannamei ） Allergen[J]. 中国海洋大学学报(英文版), 2006, 5(2): 115-118. DOI: 10.1007/BF02919208 |
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| 作者姓名： | LI Zhenxing LIN Hong CAO Limin |
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| 作者单位： | Seafood Safety Laboratory, Ocean University of China, Qingdao 266003, P. R. China |
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| 摘 要： | 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 ℃ or 50 ℃ 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℃. However, a significant decrease was observed in the level of the major shrimp allergen, Pen a 1, when the samples were treated at 50 ℃. In the determination of allergenicity with CiELISA, a reduction in IgE binding was also observed.
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| 关 键 词： | 小虾 过敏原 超频率 食品加工 |
| 收稿时间： | 2005-06-30 |
| 修稿时间： | 2006-02-27 |
Influence of ultrasonic treatment on the allergenic properties of Shrimp (Penaeus vannamei) Allergen |
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| Li Zhenxing,Lin Hong,Cao Limin. Influence of ultrasonic treatment on the allergenic properties of Shrimp (Penaeus vannamei) Allergen[J]. Journal of Ocean University of China, 2006, 5(2): 115-118. DOI: 10.1007/BF02919208 |
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| Authors: | Li Zhenxing Lin Hong Cao Limin |
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| Affiliation: | Seafood Safety Laboratory, Ocean University of China, Qingdao 266003, P. R. China |
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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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| Keywords: | shrimp allergenicity allergen high-intensity ultrasound Pen a 1 |
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