Identification of Major and Minor Allergens of Mud Crab (Scylla Serrata)
- Author:
Nurul Izzah Ar
;
Rosmilah M
;
Zailatul Hani My
;
Noormalin A
;
Faizal B
;
Shahnaz M
- Publication Type:Journal Article
- Keywords:
Scylla serrate;
immunoblotting;
tropomyosin;
arginine kinase
- MeSH:
Arginine Kinase
- From:Medicine and Health
2015;10(2):90-97
- CountryMalaysia
- Language:English
-
Abstract:
Crab meat is a valuable source of proteins and functional lipids and it is widely
consumed worldwide. However, the prevalence of crab allergy has increased
over the past few years. In order to understand crab allergy better, it is necessary
to identify crab allergens. The aim of the present study was to compare the IgEbinding
proteins of raw and cooked extracts of mud crab (Scylla serrata). Raw
and cooked extracts of the mud crab were prepared. Protein profiles and IgE
reactivity patterns were identified by sodium dodecyl sulfate polyacrylamide gel
electrophoresis (SDS-PAGE) followed by immunoblotting using sera from 21 skin
prick test (SPT) positive patients. In SDS-PAGE, 20 protein bands (12 to 250 kDa)
were observed in the raw extract while the cooked extract demonstrated fewer
bands. Protein bands between 40 to 250 kDa were sensitive to heat denaturation
and no longer observed in the cooked extract. In immunoblotting experiments,
raw and cooked extracts demonstrated 11 and 4 IgE-binding proteins, respectively,
with molecular weights of between 23 and 250 kDa. A heat-resistant 36 kDa
protein, corresponding to crab tropomyosin was identified as the major allergen
of both extracts. In addition, a 41 kDa heat-sensitive protein believed to be
arginine kinase was shown to be a major allergen of the raw extract. Other minor
allergens were also observed at various molecular weights.
- Full text:P020151118494931472199.pdf
