Evaluation of electron beam irradiation to reduce the IgE binding capacity of frozen shrimp tropomyosin. Issue 2 (4th March 2017)

• Record Type: Journal Article
• Authors: Liu, Yixuan; Li, Zhaojie; Pavase, Tushar; Li, Zhenxing; Liu, Yumin; Wang, Ning
• Is Part Of: Food and agricultural immunology. Volume 28:Issue 2(2017)
• Page Start: 189
• Page End: 201
• Publication Date: 2017-03-04
• Subjects: IgE binding capacity -- shirmp -- electron beam irradiation -- tropomyosin; Immunochemistry -- Periodicals; Food -- Analysis -- Periodicals; Immunoassay -- Periodicals; 616.079
• DOI: 10.1080/09540105.2016.1251394
• Languages: English
• ISSNs: 0954-0105

Abstract

ABSTRACT: The aim was to determine the effect of electron beam (EB) irradiation on IgE binding capacity of shrimp tropomyosin (TM) at the frozen stage. Following EB irradiation, protein extracts were characterized by sodium dodecyl sulfate–polyacrylamide gel electrophoresis and TM degradation was observed. The degradations were further recognized by IgE from a shrimp-allergic patient by immunoblots. Specific IgE binding results showed that capacity of shrimp extracts and TM initially increased by 10% after irradiation at 3 kGy doses, and then decreased by 20% with irradiation doses increased to 10 kGy. Further inhibition enzyme linked immunosorbent assay results showed that half-maximal inhibitory concentration of shrimp extract treated with 10 kGy doses enhanced to four times as compared with raw shrimp extracts. These results suggest that EB irradiation significantly changes the IgE binding capacity of frozen shrimp at 10 kGy doses by 20% and has the potential to reduce shrimp allergy risk.