title: Effect of heat processing on antibody reactivity to allergen variants and fragments of black tiger prawn: A comprehensive allergenomic approach.
abstract: METHODS
  Prawn allergy is one of the leading causes of IgE-mediated hypersensitivity to food. Alterations of IgE-antibody reactivity to prawn allergens due to thermal processing are not fully understood. The aim of this study was to analyze the impact of heating on prawn allergens using a comprehensive allergenomic approach.
  
  
  RESULTS
  Proteins from raw and heat-processed black tiger prawn (Penaeus monodon) extracts as well as recombinant tropomyosin (rPen m1) were analyzed by SDS-PAGE and immunoblotting using sera from 16 shellfish allergic patients. IgE antibody binding proteins were identified by advanced mass spectroscopy, characterized by molecular structure analysis and their IgE reactivity compared among the prepared black tiger prawn extracts. Heat processing enhanced the overall patient IgE binding to prawn extracts and increased recognition of a number of allergen variants and fragments of prawn allergens. Allergens identified were tropomyosin, myosin light chain, sarcoplasmic calcium binding protein, and putative novel allergens including triose phosphate isomerase, aldolase, and titin.
  
  
  CONCLUSIONS
  Seven allergenic proteins are present in prawns, which are mostly heat-stable and form dimers or oligomers. Thermal treatment enhanced antibody reactivity to prawn allergens as well as fragments and should be considered in the diagnosis of prawn allergy and detection of crustacean allergens in processed food.
authors.affiliation: School of Pharmacy and Molecular Science, Centre for Biodiscovery and Molecular Development of Therapeutics, James Cook University, Townsville, Queensland, Australia.
authors.forename: Sandip D
authors.initials: SD
authors.lastname: Kamath
authors.forename: Anas M Abdel
authors.initials: AM
authors.lastname: Rahman
authors.forename: Astrid
authors.initials: A
authors.lastname: Voskamp
authors.forename: Toshikazu
authors.initials: T
authors.lastname: Komoda
authors.forename: Jennifer M
authors.initials: JM
authors.lastname: Rolland
authors.forename: Robyn E
authors.initials: RE
authors.lastname: O'Hehir
authors.forename: Andreas L
authors.initials: AL
authors.lastname: Lopata
mesh_terms: D000293:Adolescent; D000328:Adult; D000368:Aged; D000485:Allergens / Q000276:immunology*; D000818:Animals; D003001:Cloning, Molecular; D004591:Electrophoresis, Polyacrylamide Gel; D005260:Female; D005512:Food Hypersensitivity / Q000276:immunology*; D006358:Hot Temperature; D006801:Humans; D006969:Hypersensitivity, Immediate / Q000276:immunology; D015151:Immunoblotting; D007073:Immunoglobulin E / Q000276:immunology; D008297:Male; D008875:Middle Aged; D033561:Penaeidae / Q000276:immunology*; D011487:Protein Conformation; D011994:Recombinant Proteins / Q000276:immunology / Q000378:metabolism; D014335:Tropomyosin / Q000276:immunology / Q000378:metabolism; D055815:Young Adult
chemical_list: D000485:Allergens; D011994:Recombinant Proteins; D014335:Tropomyosin; D007073:Immunoglobulin E
keywords: Allergen dimers; Allergen fragments; Black tiger prawn; Heat processing; In vitro diagnostics