Cephalopod tropomyosins: Identification as major allergens and molecular cloning

Motoyama, Kanna; Ishizaki, Shoichiro; Nagashima, Yuji; Shiomi, Kazuro

doi:10.1016/j.fct.2006.06.018

Cited by 66 publications

(41 citation statements)

References 17 publications

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“…As observed in our study, this 42 kDa major allergen and several additional minor allergens were detected only in the raw extract. Moreover, patient 13 had no detectable specific IgE to the 36 kDa which had only IgE-binding proteins to the raw extract. These findings show that all those allergens were heat-sensitive proteins and boiling has decreased the allergenicity of the allergen extract.…”

Section: Discussionmentioning

confidence: 99%

“…Then 50 毺g of prawn extract was applied to immobilized non-linear pH [3][4][5][6][7][8][9][10] gradient strip of 7 cm length for rehydration overnight (12)(13)(14) h). Isoelectric focusing was run at 20 曟 using the Protean IEF Cell Apparatus (BioRad, USA) with the following voltage/time gradient: 100 V for 1 min, 250 V for 30 min, 4 000 V for 2 h and 4 000 V for 10 000 V-h. Before transferring the IPG strip onto the second dimension, the strip was equilibrated sequentially for 10 min in a buffer containing 65 mM dithio-threitol and then 135 mM iodoacetamide in 125 mM Tris-HCl, pH 6.8, 6 M urea, 2% SDS, 30% glycerol and 0.01% bromophenol blue.…”

Section: Two-dimensional (2-de) Gel Electrophoresismentioning

confidence: 99%

“…In addition, tropomyosin has also been identified as the major allergen of other crustaceans [9,10] , mollusks [11][12][13][14][15] , house dust mites [16,17] and cockroaches [18,19] .…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Identification of the major allergen of Macrobrachium rosenbergii (giant freshwater prawn)

Yadzir

Misnan

Abdullah

et al. 2012

Asian Pacific Journal of Tropical Biomedicine

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Section: Discussionmentioning

confidence: 99%

Section: Two-dimensional (2-de) Gel Electrophoresismentioning

confidence: 99%

See 1 more Smart Citation

Identification of the major allergen of Macrobrachium rosenbergii (giant freshwater prawn)

Yadzir

Misnan

Abdullah

et al. 2012

Asian Pacific Journal of Tropical Biomedicine

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“…The allergen in shrimp is tropomyosin, a heat-stable coiled-coil protein with a molecular weight of between 34 and 38 kDa (Daul et al, 1994;Shanti et al, 1993;Jeoung et al, 1997;Leung et al,1996;Motoyama et al, 2006). It was previously found that in an aqueous extract of shrimp protein, tropomyosin was adsorbed at higher levels onto stainless steel surfaces than other proteins in the extract (Thammathongchat et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

Effect of Sodium Chloride on the Adsorption of Proteins from Pink Shrimp (<i>Pandalus eous</i>) onto Stainless Steel Surfaces

Ratanasumawong

Hagiwara

Sakiyama

2015

FSTR

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Cross-contamination of protein deposits to other food products can cause serious issues in food plants, where several products might be processed using the same equipment. The key to preventing cross-contamination of foods is the thorough cleaning of work surfaces. To establish an optimum cleaning process for such equipment, understanding of the adhesion behavior of proteins on food-contact surfaces is important. This work aims to examine the effect of sodium chloride (NaCl) on the adsorption of shrimp proteins onto stainless steel surfaces.The presence of NaCl during extraction slightly increased the ratio of adsorbed total protein, while that of the protein tropomyosin, a major shrimp allergen, decreased. The addition of NaCl to the shrimp protein extract postextraction had no effect on the ratios of adsorbed total protein and tropomyosin. The addition of NaCl during extraction affected both the protein composition of the extract and the major type of protein adsorbed onto stainless steel surfaces.

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“…The main allergens in crustaceans and cephalopods are tropomyosin, a 34-38 kDa microfibrillar protein with amino acid sequence highly conserved among shellfish [116,117], and arginine kinase [118].…”

Section: Allergen Detectionmentioning

confidence: 99%

High-Throughput Proteomics: A New Tool for Quality and Safety in Fishery Products

Tedesco¹,

Mullen²,

Cristóbal

2014

CPPS

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Abstract:In order to cope with the increasing demand for fishery products, sensitive technological tools are required to ensure high quality and wholesomeness and to monitor their production process in a sustainable manner while complying with the strict standards imposed by regulatory authorities. Proteomics may assist the industry as it allows an unbiased approach in the discovery of biomarkers that could be used to increase our understanding of different biological, physiological and ecological aspects that may be advantageous in optimizing quality and safety in aquatic species. The aim of this review is to highlight the potential of cost-effective high-throughput technologies, such as those offered by proteomics using "on-line" mass spectrometry to improve the efficiency of the industry in identifying biomarkers relevant for safe high quality products.

show abstract

Cephalopod tropomyosins: Identification as major allergens and molecular cloning

Cited by 66 publications

References 17 publications

Identification of the major allergen of Macrobrachium rosenbergii (giant freshwater prawn)

Identification of the major allergen of Macrobrachium rosenbergii (giant freshwater prawn)

Effect of Sodium Chloride on the Adsorption of Proteins from Pink Shrimp (<i>Pandalus eous</i>) onto Stainless Steel Surfaces

High-Throughput Proteomics: A New Tool for Quality and Safety in Fishery Products

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