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• W2980972732 endingPage "125575" @default.
• W2980972732 startingPage "125575" @default.
• W2980972732 abstract "Recent reports showed that patients could be sensitized to fish tropomyosin (TM), who exhibited clinical symptoms. However, little information is available on differences in TM immune cross-reactivity among fish, shrimp and clam. Moreover, allergenicity might change during the food processing owing to the change of protein structure. In this study, we developed a nonthermal extraction technique to purified TM, IgG/IgE binding, cross-reactivity and structures were compared. Results showed that raw and boiled fish-TM were not cross reactive and had weak recognition of shrimp, while, shrimp-TM and clam-TM were cross reactive. The ELISA further confirmed that fish-TM was not able to trigger allergic immune response in shrimp sensitive subjects, while, surface hydrophobicity of fish-TM was higher. The study demonstrated that fish-TM, being with high sequence similarity, did not have cross-reactivity with shrimp and clam-TM. They could have a variable degree of IgE binding depending on subject sensitivity and allergenicity." @default.
• W2980972732 created "2019-10-25" @default.
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• W2980972732 date "2020-03-01" @default.
• W2980972732 modified "2023-09-27" @default.
• W2980972732 title "Influence of nonthermal extraction technique and allergenicity characteristics of tropomyosin from fish (Larimichthys crocea) in comparison with shrimp (Litopenaeus vannamei) and clam (Ruditapes philippinarum)" @default.
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• W2980972732 doi "https://doi.org/10.1016/j.foodchem.2019.125575" @default.
• W2980972732 hasPubMedId "https://pubmed.ncbi.nlm.nih.gov/31685369" @default.
• W2980972732 hasPublicationYear "2020" @default.
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