Molecular Investigation of the Impact of Thermal Processing Techniques on Tropomyosin Crustacean Allergens
DOI:
https://doi.org/10.24925/turjaf.v11i10.1926-1934.6313Anahtar Kelimeler:
Allergen- crustacean- tropomyosin- real-time-PCR- proximate composition- thermal processingÖzet
While shellfish species are widely consumed due to their nutritional advantages, they are also among the top eight food items for food-borne allergies. Five distinct thermal processing techniques were applied to the crustacean to investigate the tropomyosin level variations caused by heat processing. Fresh shrimp and prawns were utilized as controls for the determination of allergen-encoding genes. Prior to molecular analysis, the proximate composition and acidity of raw and processed samples were also performed. The yield and purity of DNA were also determined. Melting curve and gel electrophoresis tests verified the existence of allergen-coding genes. Thermal processing procedures affected the proximate composition, particularly the total protein and fat concentrations, according to the findings. Following the heat treatment, the pH levels decreased, particularly in the grilled samples. There were also significant differences in the quantity and quality of the extracted DNA. Regardless of crustacean species, the tropomyosin-encoding gene was detected in both fried and grilled samples. These findings demonstrated that RT-PCR identification and validation of the crustacean allergy gene by gel electrophoresis might be a reliable approach for the thermally treated shrimp and prawn samples. This study shows that investigating the allergen coding gene might provide a viable way for detecting food-borne allergens in other thermally processed food items, which are becoming more concerned about food safety.
Referanslar
Abd-Elghany S M, Zaher H A, Elgazzar MM, Sallam, K I, 2020. Effect of boiling and grilling on some heavy metal residues in crabs and shrimps from the Mediterranean Coast at Damietta region with their probabilistic health risk assessment. Journal of Food Composition and Analysis, (93): 103606. https://doi.org/10.1016/j.jfca.2020.103606
Aksun Tümerkan E T, 2021. Effect of Industrial and Domestic Processing Techniques On the DNA Degradation of Anchovy. Turkish Journal of Agriculture-Food Science and Technology 9(sp): 2385-2389. https://doi.org/10.24925/ turjaf.v9isp.2385-2389.4706
Aksun Tümerkan E T, 2022. Detection of Parvalbumin Fish Allergen in Canned Tuna by Real-Time PCR Driven by Tuna Species and Can-Filling Medium. Molecules,(27): 5674. https://doi.org/10.3390/molecules27175674
AlFaris N A, Alshammari G M, AlTamimi J Z, AlMousa L A, AlKehayez N M, Aljabryn D H , Alagal RI, Yahya M A, 2021. The protective effect of shrimp cooked in different methods on high-cholesterol- induced fatty liver in rats. Saudi Journal of Biological Sciences, (28): 170-182. https://doi.org/10.1016/j.sjbs.2020.09.036
Amponsah A, Nayak B, 2018. Evaluation of the efficiency of three extraction conditions for the immunochemical detection of allergenic soy proteins in different food matrices. Journal of the Science of Food and Agriculture, (98): 2378-2384. https://doi.org/10.1002/jsfa.8729
AOAC, 1998a. Official method 955.04. Nitrogen (total) in seafood. Fish and other marine products, [in:] Official methods of analysis of AOAC International, Arlington,VA, 6
AOAC, 2000. Official methods of analysis (20th ed.). Gaithersburg, MD: AOAC International.
Arwani A, Palupi NS, Giriwono PE. 2022. Effects of Different Heat Processing on Molecular Weight and Allergenicity Profile of White Shrimp (Litopenaeus vannamei) and Mud Crab (Scylla serrata) from Indonesian Waters. . Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology, (17): 13-22. https://doi.org/ 10.15578/squalen.629
Ayuso R, Grishina G, Bardina L, Carrillo T, Blanco C, Ibáñez M D, Sampson H A , Beyer, K. 2008. Myosin light chain is a novel shrimp allergen, Lit v 3. Journal of Allergy and Clinical Immunology, (122): 795-802. https://doi.org/10.1016/ j.jaci.2008.07.023
Babić M, Pajić M, Nikolić A, Teodorović V, Mirilović M, Milojević L, Velebit B, 2018. Expression of toxic shock syndrome toxin-1 gene of Staphylococcus aureus in milk: Proof of concept. Mljekarstvo: časopis za unaprjeđenje proizvodnje i (68): 12-20. https://doi.org/10.15567/ mljekarstvo.2018.0102
Bello B K, 2013. Effect of processing method on the proximate and mineral composition of prawn (Penaeus notialis). Journal of Global Biosciences, (2): 42-46.
Bligh E G, Dyer W J, 1959. A rapid method of total lipid extraction and purification. Biochem. Physiol, (37): 911-917. https://doi.org/10.1139/o59-099
Chi C H, Cho S J, 2016. Improvement of bioactivity of soybean meal by solid-state fermentation with Bacillus amyloliquefaciens versus Lactobacillus spp. and Saccharomyces cerevisiae. LWT - Food Science and Technology, (68): 619-625. https://doi.org/10.1016/ j.lwt.2015.12.002
Eischeid A C, 2019. A method to detect allergenic fish, specifically cod and pollock, using quantitative real-time PCR and COI DNA barcoding sequences. Journal of the Science of Food and Agriculture, (99); 2641-2645. https://doi.org/10.1002/jsfa.9466
Fu L, Wang C, Zhu Y, Wang Y, 2019. Seafood allergy: Occurrence, mechanisms and measures. Trends in Food Science & Technology,(88): 80-92. https://doi.org/ 10.1016/j.tifs.2019.03.025
Islam A, Mondal S, Bhowmik S, Islam S, Begum M, 2017. A comparative analysis of the proximate composition of wild and cultured prawn (Macrobrachium rosenbergii) and shrimp (Penaeus monodon) International Journal of Fisheries and Aquatic Studies, (5): 59-62.
Jabeen U, Ali A, Ullah S, Mushtaque R, Naqvi S W H, Uddin J, Al-Harrasi A. 2023. Screening of food allergens in cereals using real-time PCR. Revue Française d’Allergologie, 63(4): 103620.
jayasena S, Wijeratne S S K, Taylor S L, Baumert JL, 2019. Improved extraction of peanut residues from a wheat flour matrix for immunochemical detection. Food Chemistry, (278): 832-840. https://doi.org/10.1016/j.foodchem.2018.11.123
Khan M R, Azam M, 2021. Shrimp as a substantial source of carcinogenic heterocyclic amines. Food Research International, (140): 109977. https://doi.org/10.1016/j.foodres.2020.109977
Khan M U, Ahmed I, Lin H, Li Z, Costa J , Mafra I, Chen Y, Wu Y N, 2019. Potential efficacy of processing technologies for mitigating crustacean allergenicity. Critical Reviews in Food Science and Nutrition, (59): 2807-2830. https://doi.org/10.1080/10408398.2018.1471658
Kim M J, Kim H I, Kim J H , Suh S M, Kim H.Y 2019. Rapid on-site detection of shrimp allergen tropomyosin using a novel ultrafast PCR system. Food Science and Biotechnology, (28): 591-597. https://doi.org/10.1007/s10068-018-0479-x
Kumar LR, Yadav B, Drogui P, Tyagi R D, 2023. Chapter 8 - Microplastics and nanoplastics in drinking water and food chain, in: Tyagi, R.D., Pandey, A., Drogui, P., Yadav, B., Pilli, S. (Eds.), Current Developments in Biotechnology and Bioengineering. Elsevier, pp. 183-200. https://doi.org/10.1016/B978-0-323-99908-3.00001-4
Laly S J, Sankar T V, Panda S K, 2019. Effect of extended period of boiling on allergic protein of flower tail shrimp (Metapenaeus dobsoni). Indian J. Fisheries, ( 66): 110-115. DOI: 10.21077/ijf.2019.66.3.88139-14 Lasekan AO , Nayak B, 2016. Effects of buffer additives and thermal processing methods on the solubility of shrimp (Penaeus monodon) proteins and the immunoreactivity of its major allergen. Food Chemistry, (200): 146-153. https://doi.org/10.1016/j.foodchem.2016.01.015
Li H, Feng J, Wang Y, Liu G, Chen X, Fu L, 2021. Instant and Multiple DNA Extraction Method by Microneedle Patch for Rapid and on-Site Detection of Food Allergen-Encoding Genes. Journal of Agricultural and Food Chemistry, (69): 6879-6887. https://doi.org/10.1021/acs.jafc.1c01077
Lv L, Qu X, Yang N, Liu Z, Wu X, 2021. Changes in structure and allergenicity of shrimp tropomyosin by dietary polyphenols treatment. Food Research International, (140): 109997. https://doi.org/10.1016/j.foodres.2020.109997
Mielcarek K, Puścion-Jakubik A, Gromkowska-Kępka K J, Soroczyńska J, Naliwajko S K, Markiewicz-Żukowska R, Moskwa J, Nowakowski P, Borawska M H, Socha K, 2020. Proximal Composition and Nutritive Value of Raw, Smoked and Pickled Freshwater Fish. Foods,( 9):879. https://doi.org/10.3390/foods9121879
Mohan C O, Remya S, Ravishankar C N, Vijayan P K , Srinivasa Gopal T K, 2014. Effect of filling ingredient on the quality of canned yellowfin tuna (Thunnus albacares). International Journal of Food Science & Technology,( 49): 1557-1564. https://doi.org/10.1111/ijfs.12452
Moreno F J , 2007. Gastrointestinal digestion of food allergens: Effect on their allergenicity. Biomedicine & Pharmacotherapy, (61): 50-60. https://doi.org/10.1016/ j.biopha.2006.10.005
Musto M, 2011. DNA Quality and Integrity of Nuclear and Mitochondrial Sequences from Beef Meat as Affected by Different Cooking Methods. Food Technology and Biotechnology, (49): 523-528.
Nayak B, Li Z, Ahmed I, Lin H. 2017. Chapter 11 - Removal of Allergens in Some Food Products Using Ultrasound, in: Bermudez-Aguirre, D. (Ed.), Ultrasound: Advances for Food Processing and Preservation. Academic Press, pp. 267-292. https://doi.org/10.1016/B978-0-12-804581-7.00011-7
Nwaru B I, Hickstein L , Panesar S S , Muraro A, Werfel T , Cardona V, Dubois A E J, Halken S , Hoffmann-Sommergruber K, Poulsen L K , Roberts G, Van Ree R, Vlieg-Boerstra B J,Sheikh A, Allergy t.E.F., Group, AG, 2014. The epidemiology of food allergy in Europe: a systematic review and meta-analysis. Allergy, (69): 62-75. https://doi.org/10.1111/all.12305
Pascoal A, Barros-Velázquez J, Cepeda A, Gallardo J M, Calo-Mata P, 2008. Survey of the authenticity of prawn and shrimp species in commercial food products by PCR-RFLP analysis of a 16S rRNA/tRNAVal mitochondrial region. Food Chemistry, (109): 638-646. https://doi.org/10.1016/ j.foodchem.2007.12.079
Puthanangadi Dasan G, Bojayanaik M, Gundubilli D, Banavath S N, Siravati M R , Obaliah M C , Alandur V S , 2021. Heat penetration characteristics and quality of ready-to-eat shrimp in masala (Litopenaeus vannamei) in flexible retortable pouches. Journal of Food Processing and Preservation, (45):15411. https://doi.org/10.1111/jfpp.15411
Quintrel M, Jilberto F, Sepúlveda M, Marín M E , Véliz D , Araneda C, Larraín M A, 2021. Development and Validation of a Multi-Locus PCR-HRM Method for Species Identification in Mytilus Genus with Food Authenticity Purposes. Foods, (10): 1684. ; https://doi.org/ 10.3390/foods10081684
Rabie M M , Osheba A A, Ghoniem G A, Mohmmed L E, 2016. Effect of Pretreatments and Drying Methods on Quality Attributes and Safety of Dried Shrimp (Pandalus borealis). Journal of Food and Dairy Sciences, (7): 345-353. 10.21608/jfds.2016.46018
Rao H, Baricevic I, Bernard H, Smith F, Sayers R, Balasundaram A, Costello C A, Padfield P, Semic-Jusufagic A, Simpson A, Adel-Patient K, Xue W, Mills E N C. 2020. The Effect of the Food Matrix on the In Vitro Bio-Accessibility and IgE Reactivity of Peanut Allergens. Molecular Nutrition & Food Research, (64): 1901093. https://doi.org/10.1002/ mnfr.201901093
Ruethers T, Taki, A C, Johnston E B, Nugraha R, Le T T K, Kalic T, McLean T R, Kamath, S D , Lopata A L, 2018. Seafood allergy: A comprehensive review of fish and shellfish allergens. Molecular Immunology, (100): 28-57. https://doi.org/10.1016/j.molimm.2018.04.008
Sanchiz A, Sánchez-Enciso P, Cuadrado C, Linacero R, 2021. Detection of Peanut Allergen by Real-Time PCR: Looking for a Suitable Detection Marker as Affected by Processing. Foods,(10): 1421. https://doi.org/10.3390/foods10061421
Shriver S, Yang W, Chung, S Y, Percival S, 2011. Pulsed Ultraviolet Light Reduces Immunoglobulin E Binding to Atlantic White Shrimp (Litopenaeus setiferus) Extract. International Journal of Environmental Research and Public Health, (8): 2569-2583. https://doi.org/10.3390/ ijerph8072569
Taki A C, Ruethers T, Nugraha R, Karnaneedi S, Williamson N A, Nie S, Lopata A L 2023. Thermostable allergens in canned fish: Evaluating risks for fish allergy. Allergy.
Tiwari R S, 2004. Effect of food matrix on amandin (allergen in almond) recovery and immunorecognition, MS Thesis. The Florida State University.
Torricelli M, Pierboni E, Rondini C, Altissimi S, Haouet N, 2020. Sesame, Pistachio, and Macadamia Nut: Development and Validation of New Allergenic Systems for Fast Real-Time PCR Application. Foods, (9): 1085. https://doi.org/ 10.3390/foods9081085
Tsai C L, Perng K, Hou Y C, Shen C J, Chen I N, Chen Y T, 2023. Effect of species, muscle location, food processing and refrigerated storage on the fish allergens, tropomyosin and parvalbumin. Food Chemistry, (402): 134479. https://doi.org/10.1016/j.foodchem.2022.134479
Venugopal V, Gopakumar K, 2017. Shellfish: Nutritive Value, Health Benefits, and Consumer Safety. Comprehensive Reviews in Food Science and Food Safety,( 16): 1219-1242. https://doi.org/10.1111/1541-4337.12312
Ward R K U, 2015. Introduction to food allergy. https://doi.org/10.1533/9781782420217.1
Xu L, Sun L, Lin H, Ishfaq A, Li Z, 2020. Allergenicity of tropomyosin of shrimp (Litopenaeus vannamei) and clam (Ruditapes philippinarum) is higher than that of fish (Larimichthys crocea) via in vitro and in vivo assessment. European Food Research and Technology, (246): 103-112. https://doi.org/10.1007/s00217-019-03402-0
İndir
Yayınlanmış
Nasıl Atıf Yapılır
Sayı
Bölüm
Lisans
Bu çalışma Creative Commons Attribution-NonCommercial 4.0 International License ile lisanslanmıştır.
