PMID- 28102019
OWN - NLM
STAT- MEDLINE
DCOM- 20171214
LR  - 20171214
IS  - 1097-0010 (Electronic)
IS  - 0022-5142 (Linking)
VI  - 97
IP  - 11
DP  - 2017 Aug
TI  - Shrimp tropomyosin retains antibody reactivity after exposure to acidic 
      condition.
PG  - 3623-3630
LID - 10.1002/jsfa.8221 [doi]
AB  - BACKGROUND: Although shrimp can be found in certain high acid food matrices, the 
      allergenic capacity of shrimp tropomyosin exposed to low pH condition has not 
      been fully clarified. Thus, a model marinade comprising white vinegar adjusted to 
      different pH was used to determine the effects of acid-induced denaturation on 
      the immunoreactivity of tropomyosin. RESULTS: Whole shrimp experienced either 
      swelling or shrinkage after marination depending on the vinegar pH and the final 
      muscle pH. The extractability of soluble myofibrillar proteins was reduced 
      significantly among shrimp marinated in vinegar at pH 1.0-3.5, and a substantial 
      amount of tropomyosin was retained in the insoluble pellets. Consequently, the 
      immunoglobulin E (IgE)-binding capacity of tropomyosin was significantly lower in 
      the soluble protein fraction of shrimp marinated at pH 1.0-3.5 compared with 
      samples marinated at pH 4.8 and control. However, tropomyosin in the insoluble 
      protein fraction of all marinated shrimp showed strong IgE-binding capacity at 
      all marinating conditions. CONCLUSION: Thus, tropomyosin in shrimp exposed to low 
      pH condition retained its allergenic capacity owing to the conservation of its 
      linear epitopes. Analysis of the insoluble protein fraction was crucial for the 
      accurate determination of the effect of low pH condition on the immunoreactivity 
      of this allergen. (c) 2017 Society of Chemical Industry.
CI  - (c) 2017 Society of Chemical Industry.
FAU - Lasekan, Adeseye
AU  - Lasekan A
AD  - Food Science and Human Nutrition, School of Food and Agriculture, University of 
      Maine, Orono, ME, USA.
FAU - Cao, Hanjuan
AU  - Cao H
AD  - Food Science and Human Nutrition, School of Food and Agriculture, University of 
      Maine, Orono, ME, USA.
FAU - Maleki, Soheila
AU  - Maleki S
AD  - US Department of Agriculture, Agriculture Research Service, Southern Regional 
      Research Center, New Orleans, LA, USA.
FAU - Nayak, Balunkeswar Balu
AU  - Nayak BB
AUID- ORCID: 0000-0001-5831-5193
AD  - Food Science and Human Nutrition, School of Food and Agriculture, University of 
      Maine, Orono, ME, USA.
LA  - eng
PT  - Journal Article
DEP - 20170223
PL  - England
TA  - J Sci Food Agric
JT  - Journal of the science of food and agriculture
JID - 0376334
RN  - 0 (Arthropod Proteins)
RN  - 0 (Epitopes)
RN  - 0 (Tropomyosin)
RN  - 37341-29-0 (Immunoglobulin E)
RN  - Q40Q9N063P (Acetic Acid)
SB  - IM
MH  - Acetic Acid/chemistry
MH  - Animals
MH  - Arthropod Proteins/*chemistry/*immunology
MH  - Epitopes/chemistry/immunology
MH  - Hydrogen-Ion Concentration
MH  - Immunoglobulin E/*immunology
MH  - Penaeidae/chemistry/*immunology
MH  - Tropomyosin/*chemistry/*immunology
OTO - NOTNLM
OT  - IgE binding
OT  - allergen
OT  - denaturation
OT  - marination
OT  - shrimp
OT  - tropomyosin
EDAT- 2017/01/20 06:00
MHDA- 2017/12/15 06:00
CRDT- 2017/01/20 06:00
PHST- 2016/10/28 00:00 [received]
PHST- 2017/01/10 00:00 [revised]
PHST- 2017/01/13 00:00 [accepted]
PHST- 2017/01/20 06:00 [pubmed]
PHST- 2017/12/15 06:00 [medline]
PHST- 2017/01/20 06:00 [entrez]
AID - 10.1002/jsfa.8221 [doi]
PST - ppublish
SO  - J Sci Food Agric. 2017 Aug;97(11):3623-3630. doi: 10.1002/jsfa.8221. Epub 2017 
      Feb 23.