title: Reduction in IgE reactivity of Pacific mackerel parvalbumin by heat treatment.
abstract: Parvalbumin, a major fish allergen, has been reported to be highly thermostable. However, little is known as to whether parvalbumin is stable at more than 100°C. Thermostability of the Pacific mackerel parvalbumin was examined by subjecting heated (20-140°C) muscle extracts to SDS-PAGE, western blotting and ELISA. As judged by SDS-PAGE and western blotting with the anti-parvalbumin antiserum recognizing the primary structure, the parvalbumin was not degraded even under severe heating conditions. However, western blotting analysis with the monoclonal antibody recognizing the stereoscopic structure revealed that the parvalbumin undergoes conformational changes in a heating load-dependent manner. Importantly, the IgE reactivity of the parvalbumin determined by ELISA using patient sera was also reduced in a heating load-dependent manner; complete loss of IgE reactivity was induced by heating at 140°C. This study showed that the allergenicity of the Pacific mackerel parvalbumin is considerably less thermostable than assumed for other fish parvalbumins.
authors.affiliation: Course of Safety Management in Food Supply Chain, Tokyo University of Marine Science and Technology, Konan-4-5-7, Minato-ku, Tokyo 108-8477, Japan.
authors.forename: Hiroyuki
authors.initials: H
authors.lastname: Kubota
authors.affiliation: Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Konan-4-5-7, Minato-ku, Tokyo 108-8477, Japan.
authors.forename: Ayako
authors.initials: A
authors.lastname: Kobayashi
authors.affiliation: Course of Safety Management in Food Supply Chain, Tokyo University of Marine Science and Technology, Konan-4-5-7, Minato-ku, Tokyo 108-8477, Japan; Department of Marine Biosciences, Tokyo University of Marine Science and Technology, Konan-4-5-7, Minato-ku, Tokyo 108-8477, Japan. Electronic address: yukihiro@kaiyodai.ac.jp.
authors.forename: Yukihiro
authors.initials: Y
authors.lastname: Kobayashi
authors.affiliation: Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Konan-4-5-7, Minato-ku, Tokyo 108-8477, Japan.
authors.forename: Kazuo
authors.initials: K
authors.lastname: Shiomi
authors.affiliation: Course of Safety Management in Food Supply Chain, Tokyo University of Marine Science and Technology, Konan-4-5-7, Minato-ku, Tokyo 108-8477, Japan; Department of Marine Biosciences, Tokyo University of Marine Science and Technology, Konan-4-5-7, Minato-ku, Tokyo 108-8477, Japan.
authors.forename: Naoko
authors.initials: N
authors.lastname: Hamada-Sato
mesh_terms: D000485:Allergens / Q000737:chemistry / Q000276:immunology; D000595:Amino Acid Sequence; D000818:Animals; D029941:Fish Proteins / Q000737:chemistry / Q000276:immunology*; D005512:Food Hypersensitivity / Q000276:immunology*; D006358:Hot Temperature; D006801:Humans; D007073:Immunoglobulin E / Q000276:immunology*; D009132:Muscles / Q000276:immunology; D010320:Parvalbumins / Q000737:chemistry / Q000276:immunology*; D010473:Perciformes / Q000276:immunology*; D011487:Protein Conformation; D017747:Seafood / Q000009:adverse effects
chemical_list: D000485:Allergens; D029941:Fish Proteins; D010320:Parvalbumins; D007073:Immunoglobulin E
keywords: Allergen; Denaturation; Heat treatment; Parvalbumin; Scomber japonicus