Effects of gamma radiation on the conformational and antigenic properties of a heat-stable major allergen in brown shrimp

This study was performed to evaluate the application of food irradiation technology as a method for reducing shrimp allergy without adverse effects. Shrimp heat-stable protein (HSP) was isolated and gamma irradiated at 0, 1, 3, 5, 7, or 10 kGy in the condition of solution (1 mg/ml), and fresh shrimp...

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Bibliographic Details
Published in:Journal of food protection 2000-07, Vol.63 (7), p.940-944
Main Authors: BYUN, M.-W, KIM, J.-H, LEE, J.-W, PARK, J.-W, HONG, C.-S, KANG, I.-J
Format: Article
Language:English
Subjects:
Allergens - chemistry
Allergens - immunology
Allergens - isolation & purification
Allergens - radiation effects
Animals
Biological and medical sciences
Decapoda - immunology
Decapoda - radiation effects
Dose-Response Relationship, Radiation
Electrophoresis, Polyacrylamide Gel
Enzyme-Linked Immunosorbent Assay
Fish and seafood industries
Food industries
Food Irradiation
Fundamental and applied biological sciences. Psychology
Gamma Rays
Humans
Immunoglobulin E - immunology
Molecular Weight
Protein Conformation - radiation effects
Spectrometry, Fluorescence
Surface Properties - radiation effects
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Summary:This study was performed to evaluate the application of food irradiation technology as a method for reducing shrimp allergy without adverse effects. Shrimp heat-stable protein (HSP) was isolated and gamma irradiated at 0, 1, 3, 5, 7, or 10 kGy in the condition of solution (1 mg/ml), and fresh shrimp was also irradiated. Conformational change of irradiated HSP was monitored by means of spectrometric measures, enzyme-linked immunosorbent assay with mouse monoclonal antibody, or human patients' sera and sodium dodecyl sulfate-polyacrylamide gel electrophoresis. The ability of the immunoglobulin E of patients allergic to shrimp to bind to irradiated HSP was dose dependently reduced. The amount of intact HSP in an irradiated solution was reduced by gamma irradiation, depending on the dose. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis showed that the main band disappeared and the traces induced from coagulation appeared at a higher molecular weight zone. The binding ability of immunoglobulin E to allergens in the extracts from irradiated shrimp decreased, depending on the dose. The results provide a new method so that food irradiation technology can be applied to reduce allergenicity of shrimp.
ISSN:0362-028X
1944-9097
DOI:10.4315/0362-028x-63.7.940