title: Pulsed ultraviolet light reduces immunoglobulin E binding to Atlantic white shrimp (Litopenaeus setiferus) extract.
abstract: Pulsed ultraviolet light (PUV), a novel food processing and preservation technology, has been shown to reduce allergen levels in peanut and soybean samples. In this study, the efficacy of using PUV to reduce the reactivity of the major shrimp allergen, tropomyosin (36-kDa), and to attenuate immunoglobulin E (IgE) binding to shrimp extract was examined. Atlantic white shrimp (Litopenaeus setiferus) extract was treated with PUV (3 pulses/s, 10 cm from light source) for 4 min. Tropomyosin was compared in the untreated, boiled, PUV-treated and [boiled+PUV]-treated samples, and changes in the tropomyosin levels were determined by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). IgE binding of the treated extract was analyzed via immunoblot and enzyme-linked immunosorbent assay (ELISA) using pooled human plasma containing IgE antibodies against shrimp allergens. Results showed that levels of tropomyosin and IgE binding were reduced following PUV treatment. However, boiling increased IgE binding, while PUV treatment could offset the increased allergen reactivity caused by boiling. In conclusion, PUV treatment reduced the reactivity of the major shrimp allergen, tropomyosin, and decreased the IgE binding capacity of the shrimp extract.
authors.affiliation: Department of Food Science & Human Nutrition, University of Florida, P.O. Box 110370, 359 FSHN Bldg. Newell Drive, Gainesville, FL 32611, USA. sandrakshriver@ufl.edu
authors.forename: Sandra
authors.initials: S
authors.lastname: Shriver
authors.forename: Wade
authors.initials: W
authors.lastname: Yang
authors.forename: Si-Yin
authors.initials: SY
authors.lastname: Chung
authors.forename: Susan
authors.initials: S
authors.lastname: Percival
mesh_terms: D000485:Allergens / Q000276:immunology / Q000528:radiation effects; D000818:Animals; D060829:Arthropod Proteins / Q000276:immunology / Q000528:radiation effects*; D004307:Dose-Response Relationship, Radiation; D004591:Electrophoresis, Polyacrylamide Gel; D005511:Food Handling / Q000379:methods*; D005512:Food Hypersensitivity / Q000276:immunology / Q000517:prevention & control*; D005519:Food Preservation / Q000295:instrumentation / Q000379:methods; D006801:Humans; D007073:Immunoglobulin E / Q000378:metabolism; D033561:Penaeidae / Q000737:chemistry* / Q000276:immunology; D012758:Shellfish / Q000528:radiation effects*; D012995:Solubility; D014335:Tropomyosin / Q000276:immunology / Q000528:radiation effects*; D014466:Ultraviolet Rays
chemical_list: D000485:Allergens; D060829:Arthropod Proteins; D014335:Tropomyosin; D007073:Immunoglobulin E