Reducing Shrimp Allergenicity with Pulsed Ultraviolet Light
Author Information
Author(s): Sandra Shriver, Wade Yang, Si-Yin Chung, Susan Percival
Primary Institution: University of Florida
Hypothesis
PUV treatment of Atlantic white shrimp extract would alter the reactivity of the major shrimp allergen, tropomyosin, and consequently reduce the overall allergenic potential of the shrimp extract.
Conclusion
PUV treatment reduced the reactivity of the major shrimp allergen, tropomyosin, and decreased the IgE binding capacity of the shrimp extract.
Supporting Evidence
- PUV treatment significantly reduced IgE binding to tropomyosin in shrimp extract.
- Boiling shrimp increased IgE binding, but PUV treatment offset this effect.
- SDS-PAGE analysis showed a decrease in tropomyosin levels after PUV treatment.
Takeaway
Using special light, we can make shrimp less likely to cause allergies. This is important because many people are allergic to shrimp.
Methodology
Atlantic white shrimp extract was treated with pulsed ultraviolet light for 4 minutes, and changes in tropomyosin levels and IgE binding were analyzed using SDS-PAGE and ELISA.
Limitations
Further optimization is needed before PUV technology can be adopted, and in vivo studies are required to verify the reduction in allergenic potency.
Participant Demographics
Pooled human plasma from 3 patients with a history of shrimp allergy was used.
Statistical Information
P-Value
p<0.05
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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