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Type :thesis
Subject :QR Microbiology
Main Author :Norazlin Salahudin Abd Aziz
Title :Production and characterisation of major allergens of local edible snails, Cerithidea obtusa and Pomacea canaliculata (IR)
Place of Production :Tanjong Malim
Publisher :Fakulti Sains dan Matematik
Year of Publication :2017
Notes :Masters
Corporate Name :Universiti Pendidikan Sultan Idris
PDF Full Text :The author has requested the full text of this item to be restricted.

Abstract : Universiti Pendidikan Sultan Idris
This study aimed to produce allergen extracts, to identify the protein profiles, frequency of allergy, major and minor allergens, and subsequently to determine the effect of heat treatments on allergenicity of two species of local edible snails, Cerithidea obtusa (C. obtusa) and Pomacea canaliculata (P. canaliculata). C. obtusa samples were obtained from Perak, Melaka and Selangor while P. canaliculata samples were obtained from Kelantan, Melaka and Penang. Proteins from raw and heat-treated snails (boiled, roasted and fried) were extracted and resolved by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). A total of 131 patients with atopic diseases in Kuala Lumpur Hospital were skin prick tested (SPT) with raw snail extracts. Immunoblotting of raw and heated extracts was performed using sera from patients with snail allergy. Through SDS-PAGE, raw extract of C. obtusa was found to contain 32 protein bands, between 11 to 250 kDa while P. canaliculata had only 31 protein bands, between 13 to 250 kDa. The prominent band at 33 kDa was detected in all extracts. A total of 16 (12.2%) of the patients had positive SPT to at least one species of snails. The frequency of SPT reactivity to P. canaliculata was higher (9%) than that of C. obtusa (8%). Immunoblotting of the raw extracts of C. obtusa and P. canaliculata demonstrated 23 and 27 IgE-binding bands, respectively, ranging from 16 to 240 kDa. Five major allergens at 30, 33, 42, 124 and 218 kDa were detected in C. obtusa, while four at 33, 74, 124 and 218 kDa were detected in P. canaliculata. Immunoblotting revealed that the raw extracts had more allergenic proteins than the heat-treated extracts. The fried and roasted snails had a lower degree of allergenicity than the boiled snails. As a conclusion, snails had several heat-sensitive and heat-stable major allergens, and both raw and heat-treated snails played a crucial role in snail allergy. The implication is, this study can be used for the development of effective diagnosis and management strategies of snail allergy in this country.


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