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UPSI Digital Repository (UDRep)
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| Abstract : |
| Prawn allergy is certainly the most frequent cause of allergic reactions in countries where this crustacean is a popular dish of seafood. The aim of this study was to determine the protein profiles of giant river prawn which scientifically known as Macrobrachium rosenbergii. Raw and cooked extracts (boiled, steamed and fried) of prawn samples were prepared and then resolved by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). 27 protein bands between 6 to 207 kDa were detected in the SDS-PAGE gel of raw extracts while boiled, steamed and fried extracts revealed fewer protein bands. Steamed and boiled prawns presented higher numbers of protein bands compared to fried prawn. A prominent heat-resistant band between 32 to 38 kDa was seen in all extracts, might hypothesized to be tropomyosin. Other prominent bands between 17 to 20 kDa were also seen in all treated prawn extracts while bands of 24 to 27 kDa were seen in steamed and boiled prawn extracts. These positions are consistent with the known shellfish allergens myosin light chain, sacroplasmic calcium binding protein and troponin C respectively. Several other heat-sensitive protein bands at various molecular weights were also not detected in boiled, steamed and fried extracts of this prawn. This study showed that M. rosenbergii contains numerous heat-sensitive and heat-resistant proteins, which may play an important role in prawn allergy. |
| References |
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