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Received: 2005-11-07

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Journal of Zhejiang University SCIENCE B 2006 Vol.7 No.4 P.251~256

http://doi.org/10.1631/jzus.2006.B0251


Effect of high intensity ultrasound on the allergenicity of shrimp


Author(s):  Li Zhen-Xing, Lin Hong, Cao Li-Min, Jameel Khalid

Affiliation(s):  Seafood Safety Laboratory, Ocean University of China, Qingdao 266003, China; more

Corresponding email(s):   xxzhai2003@yahoo.com.cn, linhong@ouc.edu.cn

Key Words:  Shrimp, Allergen, Allergenicity, High intensity ultrasound


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Li Zhen-Xing, Lin Hong, Cao Li-Min, Jameel Khalid. Effect of high intensity ultrasound on the allergenicity of shrimp[J]. Journal of Zhejiang University Science B, 2006, 7(4): 251~256.

@article{title="Effect of high intensity ultrasound on the allergenicity of shrimp",
author="Li Zhen-Xing, Lin Hong, Cao Li-Min, Jameel Khalid",
journal="Journal of Zhejiang University Science B",
volume="7",
number="4",
pages="251~256",
year="2006",
publisher="Zhejiang University Press & Springer",
doi="10.1631/jzus.2006.B0251"
}

%0 Journal Article
%T Effect of high intensity ultrasound on the allergenicity of shrimp
%A Li Zhen-Xing
%A Lin Hong
%A Cao Li-Min
%A Jameel Khalid
%J Journal of Zhejiang University SCIENCE B
%V 7
%N 4
%P 251~256
%@ 1673-1581
%D 2006
%I Zhejiang University Press & Springer
%DOI 10.1631/jzus.2006.B0251

TY - JOUR
T1 - Effect of high intensity ultrasound on the allergenicity of shrimp
A1 - Li Zhen-Xing
A1 - Lin Hong
A1 - Cao Li-Min
A1 - Jameel Khalid
J0 - Journal of Zhejiang University Science B
VL - 7
IS - 4
SP - 251
EP - 256
%@ 1673-1581
Y1 - 2006
PB - Zhejiang University Press & Springer
ER -
DOI - 10.1631/jzus.2006.B0251


Abstract: 
The tropomyosin fraction of shrimp proteins is potentially responsible for allergic reaction in individuals with genetic predisposition to allergy. However, there are no efficient and safe methods to reduce its allergenicity. high intensity ultrasound is known to change the structure of proteins. This study is aimed at assessing high intensity ultrasound’s effect on the allergenicity of shrimp allergen. shrimp and purified shrimp allergen were treated with high intensity ultrasound for 30~180 min. Extracts of treated samples were analyzed by enzyme-linked immunosorbent assay (ELISA) with pool serum of shrimp allergy patients and polyclonal anti-allergen antibodies and by immunoblotting after polyacrylamide gel electrophoresis. shrimp treated with high intensity ultrasound showed a decrease in allergenicity measured with ELISA. A linear relationship between the immune response induced by treated shrimp allergen and the applied treatment time was observed. The decrease in allergenicity was confirmed by immunoblot assays with shrimp allergic patients serum. allergenicity of shrimp allergen extracted from treated shrimp was higher than that of purified shrimp allergen with the same treatment time. Gel-filtration HPLC was applied for analysis of shrimp allergen after treatment with high intensity ultrasound. Some fractions were appeared with increasing treatment time. The results suggested that high intensity ultrasound could be used to reduce the allergenicity of shrimp.

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