UPSI Digital Repository (UDRep)
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Abstract : Universiti Pendidikan Sultan Idris |
This study aimed to determine the allergenicity of thermal and non-thermal
Macrobrachium rosenbergii (giant river prawn) treated extracts. This study used
experimental design. Untreated and treated protein extracts were prepared from the prawn flesh.
Prior extraction of the treated prawns, the prawn flesh were treated with thermal, non-thermal and
combination of both treatments. The prawn proteins were then analyzed using sodium dodecyl
sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) to determine their protein profiling.
Allergenic proteins were detected by immunoblotting test using sera from 30 prawn-allergic patients
from Hospital Kuala Lumpur. The untreated prawns contained 27 protein fractions between 6 to 207
kDa, while the thermal-treated prawns have lesser protein bands. The major allergens were detected
at 72, 65, 48, 38, 36, and 30 kDa. Among thermal-treated prawns, steamed and boiled
elicited more protein bands compared to fried prawns. Meanwhile, among non-thermal treated
prawns, salted and freeze-treated prawns showed identical protein profiling and
allergenicity with the untreated prawn. While, vinegar-treated prawn showed less protein bands
than raw prawn with five prominent bands at 36, 30, 20, 17 and 13 kDa. Most of the protein bands in
the combined of thermal and non-thermal treated prawn extracts were disappeared. Salt boiled
extract showed bands at 36, 20 and 17 kDa, while in vinegar and boiled extract, no protein bands
were observed. The vinegar-boiled treatment showed the least allergenic bands as compared to the
other treatments in immunoblotting test. As a conclusion, this study has successfully indicated
that the combination of thermal and non-thermal treatments are the best methods to reduce the
allergenicity of M. rosenbergii. The implication of this study warrants the development of
effective diagnosis and management strategies of prawn
allergy worldwide.
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