Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Study on the Changes in Allergen and Allergenicity Originated from Shrimp by Physical Treatments

물리적 처리에 의한 새우유래 Allergen 및 Allergenicity 변화

  • Kim, Seong-Mi (National Fisheries Products Quality Inspection Service) ;
  • Park, Jin-Gyu (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute) ;
  • Kim, Koth-Bong-Woo-Ri (Faculty of Food Science and Biotechnology/Institute of Food Science, Pukyong National University) ;
  • Lee, Ju-Woon (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute) ;
  • Byun, Myung-Woo (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute) ;
  • Park, Sun-Mee (Faculty of Food Science and Biotechnology/Institute of Food Science, Pukyong National University) ;
  • Ahn, Dong-Hyun (Faculty of Food Science and Biotechnology/Institute of Food Science, Pukyong National University)
  • 김성미 (국립수산물품질검사원) ;
  • 박진규 (한국원자력연구소 방사선이용부) ;
  • 김꽃봉우리 (부경대학교 식품공학과/식품연구소) ;
  • 이주운 (한국원자력연구소 방사선이용부) ;
  • 변명우 (한국원자력연구소 방사선이용부) ;
  • 박선미 (부경대학교 식품공학과/식품연구소) ;
  • 안동현 (부경대학교 식품공학과/식품연구소)
  • Published : 2006.08.30
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Abstract

This research was conducted to evaluate the changes in allergenicity of shrimp by physical treatments using competitive indirect enzyme-linked immunosorbent assay (Ci-ELISA). Shrimp was subjected to physical treatments such as high hydrostatic pressure (HHP), sonication, autoclave and microwave. Heat-stable protein (HSP) purified from raw shrimp was used as a major allergen. The binding ability of monoclonal IgG and shrimp-allergic patients' IgE to HSP treated with HHP decreased, increasing the pressure up to 400 MPa. Especially, it became less than 50% at 400 MPa. The binding ability of mAb to HSP treated with sonication (10, 20, 30 and 60 min) decreased with the treated time. Especially, it became less than 60% with the treatment for 60 min. The allergenicity change of HSP treated with autoclave and microwave little decreased. The binding ability of mAb to HSP during the treatment for 20 min became more than 70%. The results suggest that allergenicity of HSP in raw shrimp be more easily lost by HHP or sonication treatment than by autoclave or microwave treatment.

Ci-ELISA를 이용하여 여러 가지 물리적 처리(초고압, 가압가열, 초음파 및 microwave 처리)에 의한 새우 allergen 및 allergenicity의 변화를 살펴본 결과는 다음과 같다. 초고압 처리에 의해 새우의 allergenicity는 압력이 400 MPa까지 증가함에 따라 새우 allergen과 mAb, 환자혈청과의 결합력이 감소하였으며, 특히 400 MPa로 압력 처리했을 때 mAb와 새우 allergen과의 결합력이 50% 이하로 감소하였다. 새우 allergy의 allergenicity 변화를 알아보기 위해 5, 10, 30, 60분간 초음파 처리한 결과는 5, 10, 30분간 초음파 처리 시 처리시간이 길어짐에 따라 새우 allergen과 mAb와의 결합력이 감소하였으며 특히 60분간 처리한 경우에 있어서는 결합력이 60% 이하로 감소하였다. 가압 가열 처리$(121^{\circ}C,\;1.4\;kg/cm^2)$와 microwave 처리(2,450 MHz)에 의한 새우 allergy의 allgergenicity 변화를 살펴본 결과 처리시간이 증가하여도 새우 allergen과 mAb와의 결합력이 크게 감소하지 않았다. 즉 20분간 microwave 처리 시 85% 이상의 높은 결합력을 보였으며 60분간 가압 가열처리에 의해서는 70% 이상의 결합력을 보였다.

Keywords

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