Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Changes in the Allergenicity of Saeujeot by Fermentation

  • Kim, Seong-Mi (National Fisheries Products Quality Inspection Service) ;
  • Park, Jin-Gyu (Radiation Food Science and Biotechnology, Adevanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Kim, Koth-Bong-Woo-Ri (Faculty of Food Science & Biotechnology, Pukyong National University) ;
  • Saeki, Hiroki (Graduate School of Fisheries Science, Hokkaido University) ;
  • Nakamura, Atsushi (Graduate School of Fisheries Science, Hokkaido University) ;
  • Lee, Ju-Woon (Radiation Food Science and Biotechnology, Adevanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Byun, Myung-Woo (Radiation Food Science and Biotechnology, Adevanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Ahn, Dong-Hyun (Faculty of Food Science & Biotechnology, Pukyong National University)
  • Published : 2008.10.31
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Abstract

The aim of this study was to observe the changes in allergenicity of saeujeot (salted and fermented shrimp) using a competitive indirect enzyme-linked immunosorbent assay (Ci-ELISA). The fermentation conditions tested for saeujeot consisted of various temperatures (25, 15, and $5^{\circ}C$) and salt concentrations (25, 15, and 10%). When saeujeot was fermented at a low salt concentration and high temperature, the binding ability of mAb and shrimp-allergic patient serum to allergen was significantly decreased. In particular, the binding ability of mAb to allergen in saeujeot fermented with 10% salt at $25^{\circ}C$ for 5 days decreased to 5%. Also, the binding ability of shrimp-allergic patient serum to allergen in saeujeot fermented for 5 days with 10% salt at $25^{\circ}C$ was 8%. In conclusion, the binding of mAb and shrimp-allergic patient serum to tropomyosin in saeujeot decreased with longer fermentation periods, lower salt concentrations (10%), and higher temperatures ($25^{\circ}C$).

Keywords

References

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