title: Antigenicity of Anisakis simplex s.s. L3 in parasitized fish after heating conditions used in the canning processing.
abstract: BACKGROUND
  Some technological and food processing treatments applied to parasitized fish kill the Anisakis larvae and prevent infection and sensitization of consumers. However, residual allergenic activity of parasite allergens has been shown. The aim here was to study the effect of different heat treatments used in the fish canning processing industry on the antigen recognition of Anisakis L3. Bigeye tuna (Thunnus obesus) and yellowfin tuna (Thunnus albacares) were experimentally infected with live L3 Anisakis. After 48 h at 5 ± 1 °C, brine was added to the muscle, which was then canned raw (live larvae) or heated (90 °C, 30 min) (dead larvae) and treated at 113 °C for 60 min or at 115 °C for 90 min. Anisakis antigens and Ani s 4 were detected with anti-crude extract and anti-Ani s 4 antisera respectively.
  
  
  RESULTS
  Ani s 4 decreased in all lots, but the muscle retained part of the allergenicity irrespective of the canning method, as observed by immunohistochemistry. Dot blot analysis showed a high loss of Ani s 4 recognition after canning, but residual antigenicity was present.
  
  
  CONCLUSIONS
  The results indicate that heat treatment for sterilization under the conditions studied produces a decrease in Ani s 4 and suggest a potential exposure risk for Anisakis-sensitized patients.
authors.affiliation: Institute of Food Science, Technology and Nutrition, Consejo Superior de Investigaciones Científicas (ICTAN-CSIC), C/José Antonio Novais 10, E-28040, Madrid, Spain.
authors.forename: Margarita
authors.initials: M
authors.lastname: Tejada
authors.forename: Fabiola
authors.initials: F
authors.lastname: Olivares
authors.forename: Cristina
authors.initials: C
authors.lastname: de las Heras
authors.forename: Mercedes
authors.initials: M
authors.lastname: Careche
authors.forename: María Teresa
authors.initials: MT
authors.lastname: Solas
authors.forename: María Luisa
authors.initials: ML
authors.lastname: García
authors.forename: Agustín
authors.initials: A
authors.lastname: Fernandez
authors.forename: Angel
authors.initials: A
authors.lastname: Mendizábal
authors.forename: Alfonso
authors.initials: A
authors.lastname: Navas
authors.forename: Ana Isabel
authors.initials: AI
authors.lastname: Rodríguez-Mahillo
authors.forename: Miguel
authors.initials: M
authors.lastname: González-Muñoz
mesh_terms: D000485:Allergens / Q000032:analysis / Q000737:chemistry; D000818:Animals; D017163:Anisakis / Q000737:chemistry / Q000276:immunology* / Q000302:isolation & purification / Q000378:metabolism; D000947:Antigens, Helminth / Q000032:analysis* / Q000737:chemistry; D001267:Atlantic Ocean; D005260:Female; D005399:Fishes / Q000469:parasitology; D005519:Food Preservation; D015801:Helminth Proteins / Q000032:analysis* / Q000737:chemistry / Q000378:metabolism; D006358:Hot Temperature; D015151:Immunoblotting; D007150:Immunohistochemistry; D007814:Larva / Q000737:chemistry / Q000276:immunology / Q000378:metabolism; D046529:Microscopy, Electron, Transmission; D018482:Muscle, Skeletal / Q000737:chemistry / Q000469:parasitology* / Q000648:ultrastructure; D010053:Ovary / Q000469:parasitology; D055550:Protein Stability; D017747:Seafood / Q000032:analysis / Q000469:parasitology*; D013030:Spain; D014413:Tuna / Q000276:immunology / Q000469:parasitology*; D014781:Viscera / Q000469:parasitology
chemical_list: D000485:Allergens; C000603307:Ani s 4 allergen, Anisakis simplex; D000947:Antigens, Helminth; D015801:Helminth Proteins
keywords: Ani s 4; Anisakis simplex; allergens; canning; dot blot; immunohistochemistry