Major and minor allergen Ige reactivity of purple mud crab (Scylla tranquebarica) against a cross-reactive allergen in crustacean and molluscs in patients with a seafood allergy

• Published in: Research journal of pharmacy and technology Vol. 14; no. 1; pp. 239 - 244
• Main Authors: Alsailawi, H.A., Misnan, Rosmilah, Mudhafar, Mustafa
• Format: Journal Article
• Language: English
• Published: Raipur A&V Publications 2021
• Subjects: Allergens; Amino acids; Anaphylaxis; Crustaceans; Food allergies; Molecular weight; Mollusks; Proteins; Seafood; Shellfish
• ISSN: 0974-3618; 0974-360X; 0974-306X
• DOI: 10.5958/0974-360X.2021.00042.1

Conclusions: Therefore, it can be concluded that the allergic epitopes on tropomyosin are preserved not only in shellfish but also in insects. [...]a further examination should be done onto the patient with shrimp allergy to determine the potential cross-reactivity inhalant or sensitivity to ingested insects. In Portunus pelagicus or the blue crab, its cross-reactivity with tropomyosin was reported, as tropomyosin is an important allergen5. Besides tropomyosin, the other four potentials allergens had been discovered in crabs such as sarcoplasmic calcium-binding protein (20kDa), troponin (23kDa), a-actine (42 kDa), and smooth endoplasmic reticulum Ca2+ATPase (113 kDa)5. [...]the specimens for cross-reactivity studies including orange mud crab (S. olivacea) and green mud crab (S. paramamosain) were collected from Sungai Petani, Kedah, while the blue crab (Portunus pelagicus), red crab (Charybdis feriatus), black tiger prawn (Penaeus monodon), squid (Loligo edulis), cockle (Anadara granosa), clam (Paphila textile) and snail (Cerithidea obtusa) were obtained from a fresh local market in Tanjong Malim, Perak. According to Harnedy and FitzGerald19, protein contents can vary from 7 to 23% (w/w) between crustaceans and mollusks. 3.2 Cross-Reactivity between S. tranquebarica and Common Shellfish Allergens: Figure 1 to 4 shows the immunoblotting inhibition results of S. tranquebarica and 11 other common local shellfish as the inhibitor extracts.