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

ABSTRACT: 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 i

SUBMITTER: Yadzir ZH 

PROVIDER: S-EPMC4620636 | biostudies-literature | 2015

REPOSITORIES: biostudies-literature