Identification of Common and Novel Major Crab Allergens in Scylla tranquebarica and the Allergen Stability in Untreated and Vinegar-treated Crab
Identification of major crab allergens in Scylla tranquebarica
Crab allergy is reported as a serious form of food allergy in many countries. This study was aimed to identify the major allergens of the local mud crab, Scylla tranquebarica (S. tranquebarica), and subsequently, determine the effect of vinegar treatments on the crab allergens.
Crab muscles were treated with synthetic and natural vinegar. Crab proteins were then extracted from the untreated and vinegar-treated crabs. All extracts were then fractionated by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), and analyzed by immunoblotting; using sera from crab-allergic patients. The crab proteins were then further fractionated by two-dimensional electrophoresis (2-DE)and analyzed by mass spectrometry (MS).
The untreated crab had 38 protein bands, while that was only a few bands between 18 to 73 kDa for the vinegar-treated crabs. Immunoblotting of untreated crab revealed 20 IgE-binding bands, whereas the vinegar-treated crabs could only retain a few IgE-binding bands. Five major allergens were identified with molecular weightsof38, 42, 49, 63, and 73 kDa in the untreated crab. In contrast, the vinegar-treated crabs had only a few major allergens with molecular weights of 38, 42, and 73 kDa. MS identified the 43 and 49 kDa as arginine kinase, while the 38, 63, and 73 kDa were identified as tropomyosin, actin, and hemocyanin, respectively.
Inconclusion, we found three common major allergens for S. tranquebarica including tropomyosin, arginine kinase, and actin, and one novel allergen known as hemocyanin. All the major allergens could retain minimal allergenic capability in vinegar-treated crabs, suggesting that vinegar treatments might be useful to reduce crab allergenicity. These data would assist the clinicians in the management of crab-allergic patients worldwide.
2. Sampson HA. Food allergy: Past, present and future. AllergolIn.t 2016; 65(4): 363-9.
3. Abd Aziz NS, Misnan R, Yadzir ZHM, Bakhtiar F, Abdullah N, Murad S. Immediate hypersensitivity to marine snail (Cerithideaobtusa) allergen among local patients with atopic diseases. EJSMT. 2016; 3(2):22-30.
4. Thong BY, Arulanandam S, Tan SC, Tan TC, Chan GY, Tan JW, et al. Shellfish/crustacean oral allergy syndrome among national service pre-enlistees in Singapore. Asia Pac Allergy. 2018;8(2):e18.
5. Sharif NAM, Kahar NAS, Rodrigues K, Ransangan J, Kian AYS. Genetic diversity of mud crabs, Scylla tranquebarica in Sabah, Malaysia based on Cytochrome C Oxidase (COI) gene sequence. Songklanakarin J SciTechnol. 2016;38:365-72.
6. Matsuo H, Yokooji T, Taogoshi T. Common food allergens and their IgE-binding epitopes. Allergol Int. 2015;64(4):332-43.
7. Jeebhay MF, Lopata AL, Robins TG. Seafood processing in South Africa: a study of working practices, occupational health services and allergic health problems in the industry. Occup Med. 2000;50(6):406-13.
8. Minami T, Fukutomi Y, Sekiya K, Akasawa A, Taniguchi M. Hand eczema as a risk factor for food allergy among occupational kitchen workers. Allergol Int. 2018;67(2):217–24.
9. Abramovitch JB, Kamath S, Varese N, Zubrinich C, Lopata AL, O'Hehir RE, et al. IgE reactivity of blue swimmer crab (Portunuspelagicus) Tropomyosin, Por p 1, and other allergens; cross-reactivity with black tiger prawn and effects of heating. PLoS One. 2013;8(6):e67487.
10. Rahman AM, Kamath SD, Lopata AL, Robinson JJ, Helleur RJ. Biomolecular characterization of allergenic proteins in snow crab (Chionoecetesopilio) and de novo sequencing of the second allergen arginine kinase using tandem mass spectrometry. J Proteomics. 2011;74(2):231-41.
11. Wong L, Huang CH, Lee BW. Shellfish and House Dust Mite Allergies: Is the Link Tropomyosin? Allergy Asthma Immunol Res. 2016;8(2):101-6.
12. Yadzir ZH, Misnan R, Abdullah N, Bakhtiar F, Arip M, Murad S. Identification of the major allergen of Macrobrachiumrosenbergii (giant freshwater prawn). Asian Pac J Trop Biomed. 2012;2(1):50-4.
13. Yu HL, Ruan WW, Cao MJ, Cai QF, Shen HW, Liu GM. Identification of physicochemical properties of Scylla paramamosain allergen, arginine kinase. J Sci Food Agric. 2013;93(2):245-53.
14. Sharif ZIM, Mustapha FA, Jai J, MohdYusof N, Zaki NAM. Review on methods for preservation and natural preservatives for extending the food longevity. ChemEng Res Bull. 2017;17:145-53.
15. Sathe SK, Sharma GM. Effects of food processing on food allergens. MolNutr Food Res. 2009;53(8):970-8.
16. Nowak-Wegrzyn A, Fiocchi A. Rare, medium, or well done? The effect of heating and food matrix on food protein allergenicity. CurrOpin Allergy ClinImmunol. 2009;9(3):234-7.
17. Rolland JM, Varese NP, Abramovitch JB, Anania J, Nugraha R, Kamath S, et al. Effect of heat processing on IgE reactivity and cross-reactivity of tropomyosin and other allergens of Asia-pacific mollusc species: Identification of novel Sydney rock oyster tropomyosin Sac g 1. MolNutr Food Res. 2018;62(14):e1800148.
18. Han XY, Yang H, Rao ST, Liu GY, Hu MJ, Zeng BC, et al. The Maillard reaction reduced the sensitization of tropomyosin and arginine kinase from Scylla paramamosain, simultaneously. J Agric Food Chem. 2018;66(11):2934-43.
19. Adebayo-Oyetoro AO, Adenubi E, Ogundipe OO, Bankole BO, Adeyeye SAO. Production and quality evaluation of vinegar from mango. Food Agric. 2017;3:1278193.
20. Lasekan A, Cao H, Maleki S, Nayak B. Shrimp tropomyosin retains antibody reactivity after exposure to acidic condition. J Sci Food Agric. 2017;97(11):3623-30.
21. Armentia A, Dueñas-Laita A, Pineda F, Herrero M, Martín B.Vinegar decreases allergenic response in lentil and egg food allergy.AllergolImmunopathol (Madr). 2010;38(2):74-7.
22. Perez-Macalalag EP, Sumpaico MW. Shrimp allergy: effect of vinegar soaking on allergenicity. Philippine J Allergy Asthma Immunol. 2017;11(2):21-5.
23. Misnan R, Murad S, Yadzir ZH, Abdullah N. Identification of the major allergens of Charybdis feriatus (red crab) and its cross-reactivity with Portunuspelagicus (blue crab). Asian Pac J Allergy Immunol. 2012;30(4):285-93.
24. Rosmilah M, Shahnaz M, Zailatul HM, Noormalin A, Normilah I. Identification of tropomyosin and arginine kinase as major allergens of Portunuspelagicus (blue swimming crab).Trop Biomed. 2012;29(3):467-78.
25. NurulIzzah AR, Rosmilah M, Zailatul HMY, Noormalin A, Faizal B, Shahnaz M. Identification of major and minor allergens of mud crab (Scylla serrata). Med Health. 2015;10(2):90-7.
26. Misnan R, Rahman NIA, Yadzir ZHM, Abdullah N, Bakhtiar MF, Murad M. Characterization of major allergens of local mud crab (Scylla serrata). Sci Res J. 2015;12(1):1-7.
27. Shahali Y, Sutra JP, Fasoli E, D'Amato A, Righetti PG, Futamura N, et al. Allergomic study of cypress pollen via combinatorial peptide ligand libraries. J Proteomics.2012;77:101-10.
28. Gӧrg A, Weiss W, Dunn MJ. Current two-dimensional electrophoresis technology for proteomics. Proteomics.2004;4(12):3665–85.
29. Azemi NFH, Misnan R, Poh BK, Yadzir ZHM. Reference gene and tropomyosin expression in mud crab Scylla olivacea, Scylla paramamosain and Scylla tranquebarica. Mol Biol Rep. 2020;47(12):9765-9777.
30. Srinroch C, Srisomsap C, Chokchaichamnankit D, Punyarit P, Phiriyangkul P. Identification of novel allergen in edible insect, Gryllusbimaculatus and its cross-reactivity with Macrobrachiumspp. allergens. Food Chem.2015;184:160-6.
31. Piboonpocanun S, Jirapongsananuruk O, Tipayanon T, Boonchoo S, Goodman RE. Identification of hemocyanin as a novel non‐cross‐reactive allergen from the giant freshwater shrimp Macrobrachium rosenbergii. Mol Nutr Food Res 2011; 55(10):1492-8.
32. Khanaruksombat S, Srisomsap C, Chokchaichamnankit D, Punyarit P, Phiriyangkul P. Identification of a novel allergen from muscle and various organs in banana shrimp (Fenneropenaeusmerguiensis). Ann Allergy Asthma Immunol. 2014;113(3):301-6.
33. Minute F, Hellmann N, Spinozzi F, Ortore MG, Di MuroP, Bubacco L. Entrapment and characterization of functional allosteric conformers of hemocyanin in sol–gel matrices. RSC Adv. 2016;6(20):16868-81.
34. Lee JO, Sung D, Park SH, Lee J, Kim J, Shon DH, et al. Effect of acid treatment on allergenicity of peanut and egg. J Sci Food Agric. 2017;97(7):2116-21.
35. Kim J, Lee J, Seo WH, Han Y, Ahn K, Lee SI. Changes in major peanut allergens under different pH conditions. Allergy Asthma Immunol Res. 2012;4(3):157-60.
36. Orbán J, Pozsonyi K, Szarka K, Barkó S, Bódis E, Lőrinczy D. Thermal characterisation of actin filaments prepared from ADP-actin monomers. J Therm Anal Calorim. 2006;84(3):619-23.
|Issue||Vol 20 No 1 (2021)|
|Acetic acid Allergens Immunoblotting Proteomics|
|Rights and permissions|
|This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.|