• Title/Summary/Keyword: antigeni properties

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The Changes of Allergenic and Antigenic Properties of Major Allergen(Pen a 1) of Brown Shrimp(Penaeus aztecus) by Gamma Irradiation (감마선 조사에 의한 갈색 새우(Penaeus aztecus) 주요알러젠(Pen a 1)의 알러지성 및 항원성의 변화)

  • Lee, Ju-Woon;Kim, Jae-Hun;Sung, Chang-Keun;Kang, Kun-Ok;Shin, Myung-Gon;Byun, Myung-Woo
    • Korean Journal of Food Science and Technology
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    • v.32 no.4
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    • pp.822-827
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    • 2000

  • Gamma irradiation was applied to reduce shrimp allergy. Shrimp heat-stable protein(HSP) and shrimp protein extract were gamma-irradiated at 1, 3, 5, 7 or 10 kGy in an aqueous state (1.0 mg/mL). The changes in allergenic and antigenic properties of protein extract and HSP resulted from gamma irradiation were monitored by ELISA with mouse mAb or human patients sera and immunoblotting. Conformational changes in irradiated HSP were measured by both GPC-HPLC and SDS-PAGE. The binding ability of shrimp allergic patients IgE to irradiated protein extract or irradiated heat-stable protein was dose-dependently reduced. When measured by gel permeation chromatography and sandwich ELISA, the amount of intact heat-stable protein in the irradiated solution was reduced by gamma irradiation depending upon the applied dose. SDS-PAGE showed that the main band disappeared and new bands appeared in a higher molecular weight zone. The results provide a new possibility to use irradiation process for reducing the allergenicity of shrimp.

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