UPSI Digital Repository (UDRep)
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UPSI Digital Repository (UDRep)
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| Objectives: To identify major allergens of Asian green mussel (Perna viridis) and to investigate the effect of different cooking processes on the allergenicity of this mussel. Methods: Raw, boiled, fried and roasted extracts of mussel were prepared. Protein profiles were analysed using sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) and two-dimensional gel electrophoresis (2-DE). Major 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 mussel extract. Mass-spectrometry was used to identify the major allergens of this mussel. Results: SDS-PAGE of raw extract showed 21 protein bands. Smaller numbers of protein bands were detected in the boiled, fried and roasted extracts. The 2-DE gel profile of the raw extract further separated the protein bands to ~50 protein spots. Immunoblotting of raw extract exhibited 16 IgE-binding proteins with two proteins of 36 and 18 kDa as the major allergens, whereas the cooked extract revealed 2 IgE-binding proteins. 2-DE immunoblotting of raw extract demonstrated 10 IgE reactive spots. Mass-spectrometry analysis led to identification of twoimportant allergens: tropomyosin (36 kDa) and troponin C (18 kDa). Conclusions: The process of cooking resulted in reduced mussel allergenicity by reducing the number of IgEreactive bands. The order of allergenicity of mussel from lowest to highest, was demonstrated to be, raw > boiled > fried ≈ roasted. The two major allergens of Perna viridis were identified as tropomyosin and troponin C. |
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