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.
The consumption of seafood is widespread in China.The increase in the rate of seafood allergies,as well as their persistence and severity,become an important food safety issue.To improve seafood allergy patients’ life quality,it is important to find a kind of seafood which has little or even none allergens.Different kinds of seafood live in different circumstances,it may have different allergens.This study compared the difference among varieties of shrimp.In the experiments,three kinds of shrimp were selected and the protein profiles were analyzed using SDS-PAGE.Then Immunoblotting and EAST inhibition were used to determine the allergenicity of them.The results show that main allergens of the three kinds of shrimp have molecules-36 kD,similar allergenicity,and critical cross-reactivity.
