Evaluation of electron beam irradiation to reduce the IgE binding capacity of frozen shrimp tropomyosin

ABSTRACT

The aim was to determine the effect of electron beam (EB) irradiation on IgE binding capacity of shrimp tropomyosin (TM) at the frozen stage. Following EB irradiation, protein extracts were characterized by sodium dodecyl sulfate–polyacrylamide gel electrophoresis and TM degradation was observed. The degradations were further recognized by IgE from a shrimp-allergic patient by immunoblots. Specific IgE binding results showed that capacity of shrimp extracts and TM initially increased by 10% after irradiation at 3 kGy doses, and then decreased by 20% with irradiation doses increased to 10 kGy. Further inhibition enzyme linked immunosorbent assay results showed that half-maximal inhibitory concentration of shrimp extract treated with 10 kGy doses enhanced to four times as compared with raw shrimp extracts. These results suggest that EB irradiation significantly changes the IgE binding capacity of frozen shrimp at 10 kGy doses by 20% and has the potential to reduce shrimp allergy risk.

KEYWORDS:

• IgE binding capacity
• shirmp
• electron beam irradiation
• tropomyosin

Acknowledgements

The authors are grateful to Dr Guanzhi Chen (Affiliated Hospital of Qingdao University Medical College) for providing the shrimp allergic sera, and Qingmai high energy electron irradiation LTD for the EB irradiation.

Disclosure statement

No potential conflict of interest was reported by the authors.

Notes on contributors

Yixuan Liu is a master student in Ocean University of China (OUC), People Republic of China. Her research interest is on Food Allergens.

Zhaojie Li works in Weihai Entry Exit Inspection and Quarantine Bureau. His interest is on allergen detection.

Tushar Pavase is a PhD research Scholar, currently pursuing PhD in OUC. His research focus is mainly based on Food Safety, Chemosensors and Seafood Allergens.

Zhenxing Li is the Associate Professor in College of Food Science and Engineering, OUC. His research focus is on seafood safety.

Yumin Liu works in Weihai Entry Exit Inspection and Quarantine Bureau. His interest is on allergen detection.

Ning Wang is an undergraduate student in OUC.

Additional information

Funding

This study was supported in part by research funding from the National Natural Science Foundation of China [grant number 31371730] and the Twelfth Five-year National Science and Technology Support Pan [grant number 2015BAD17B02-1].