Evaluation of the sensitivity of Moroccans to shrimp tropomyosin and effect of heating and enzymatic treatments
| Autor: | Amal Bousfiha, Ouarda Azdad, Najlae Mejrhit, Alae Chda, Rachid Bencheikh, Lotfi Aarab, Mohamed El Kabbaoui, Abdelali Tazi |
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| Rok vydání: | 2017 |
| Předmět: |
Allergy
Immunology Population Immunoglobulin E 01 natural sciences 0404 agricultural biotechnology Pepsin medicine Food science education Shellfish chemistry.chemical_classification education.field_of_study biology 010401 analytical chemistry 04 agricultural and veterinary sciences medicine.disease 040401 food science Tropomyosin 0104 chemical sciences Shrimp Enzyme chemistry biology.protein Agronomy and Crop Science Food Science |
| Zdroj: | Food and Agricultural Immunology. 28:969-980 |
| ISSN: | 1465-3443 0954-0105 |
| Popis: | The aim of this work was to evaluate the IgE-sensitivity to shrimp tropomyosin (ST) in a Moroccan population from Fez region, and then to study the effect of temperature and enzymatic digestion on the allergenicity of ST. This work was conducted with a questionnaire completed by a sera-bank, obtained from 500 patients recruited from Fez Hospitals. Their sera were analyzed for specific IgE-sensitivity to ST. From questionnaire, 9.8% reported allergy to fish and shellfish where shrimp was one of the most common species causing allergy in patients. Evaluation of specific IgE showed that 10.2% of patients present higher values. Further indirect ELISA and Dot-blot results indicated that ST showed a decrease in the human IgE binding under heating or pepsin hydrolysis. These results demonstrate that this population was sensitive to ST and the sensitivity could be reduced by heating and more where it was digested by pepsin. |
| Databáze: | OpenAIRE |
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