This study aimed to determine the effects of different storage conditions and chemical treatments  on protein profile and allergenicity of local edible sea snail, Cerithidea obtusa. Several snail  extracts from untreated, stored snails at different times and temperatures (4 °C, 25 °C and -20 °C)  and chemical-treated snails (salting and vinegar) were  extracted  and  resolved  by  sodium   dodecyl  sulfate-polyacrylamide  gel electrophoresis (SOS-PAGE) to determine their protein  profiles. Allergenic properties of all snail extracts were then determined by immunoblotting using  sera from snail­ allergic patients. In SOS-PAGE, the untreated extract of snail resulted in at  least 26 protein bands, between molecular weights of 8 to >250 kDa. In contrast, fewer protein  bands (in range of 5-25) were seen in almost all stored snail extracts and chemical­ treated  extracts, except for the frozen snails which could retain their protein profiling as the untreated.....

183 hits