Effect of Heat Processing on IgE Reactivity and Cross‐Reactivity of Tropomyosin and Other Allergens of Asia‐Pacific Mollusc Species: Identification of Novel Sydney Rock Oyster Tropomyosin Sac g 1. Issue 14 (21st June 2018)

• Record Type: Journal Article
• Authors: Rolland, Jennifer M.; Varese, Nirupama P.; Abramovitch, Jodie B.; Anania, Jessica; Nugraha, Roni; Kamath, Sandip; Hazard, Anita; Lopata, Andreas L.; O'Hehir, Robyn E.
• Is Part Of: Molecular nutrition & food research. Volume 62:Issue 14(2018)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2018-06-21
• Subjects: heat processing -- IgE cross‐reactivity -- mollusc allergen -- Sydney rock oyster -- tropomyosin; Food -- Biotechnology -- Periodicals; Food -- Microbiology -- Periodicals; Nutrition -- Periodicals; Food -- Toxicology -- Periodicals; Nutrition -- Periodicals; Food Microbiology -- Periodicals; Food Technology -- Periodicals; Molecular Biology -- Periodicals; 664.0705
• DOI: 10.1002/mnfr.201800148
• Languages: English
• ISSNs: 1613-4125

Abstract

Abstract : Scope: Shellfish allergy is an increasing global health priority, frequently affecting adults. Molluscs are an important shellfish group causing food allergy but knowledge of their allergens and cross‐reactivity is limited. Optimal diagnosis of mollusc allergy enabling accurate advice on food avoidance is difficult. Allergens of four frequently ingested Asia‐Pacific molluscs are characterized: Sydney rock oyster ( Saccostrea glomerata ), blue mussel ( Mytilus edulis ), saucer scallop ( Amusium balloti ), and southern calamari ( Sepioteuthis australis ), examining cross‐reactivity between species and with blue swimmer crab tropomyosin, Por p 1. Methods and results: IgE ELISA showed that cooking increased IgE reactivity of mollusc extracts and basophil activation confirmed biologically relevant IgE reactivity. Immunoblotting demonstrated strong IgE reactivity of several proteins including one corresponding to heat‐stable tropomyosin in all species (37–40 kDa). IgE‐reactive Sydney rock oyster proteins were identified by mass spectrometry, and the novel major oyster tropomyosin allergen was cloned, sequenced, and designated Sac g 1 by the IUIS. Oyster extracts showed highest IgE cross‐reactivity with other molluscs, while mussel cross‐reactivity was weakest. Inhibition immunoblotting demonstrated high cross‐reactivity between tropomyosins of mollusc and crustacean species. Conclusion: These findings inform novel approaches for reliable diagnosis and improved management of mollusc allergy. Abstract : Molluscs are an important shellfish group causing food allergy, but diagnostics are lacking. Novel allergens of Sydney rock oyster (SRO) and other Asia‐Pacific molluscs are identified and heat stability assessed. The major SRO allergen, tropomyosin, is sequenced, and mollusc and crustacean IgE cross‐reactivity are examined. The findings inform more reliable diagnosis and dietary advice for mollusc allergy.