Variation in shrimp tropomyosin allergenicity during the production of Terasi, an Indonesian fermented shrimp paste

• Published in: Food chemistry Vol. 398; p. 133876
• Main Authors: Amalia, Ulfah, Shimizu, Yutaka, Saeki, Hiroki
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.01.2023
• Subjects: IgE-binding activity; Low allergenic seafood; Shrimp; Terasi; Tropomyosin; Low allergenic seafood; SDS; OT; Tropomyosin; IgE; IgG; PAGE; IgE-binding activity; IT; Terasi; CT; AT; ME; TM; Shrimp; ELISA
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2022.133876

[Display omitted] •Terasi, Indonesian fermented shrimp paste, was prepared on a laboratory scale.•Tropomyosin, shrimp major allergen, was degraded during Terasi manufacturing.•Allergenicity of processed shrimp would be diminished during the Terasi production.•The allergen degradation has no impact on the Terasi quality.•Terasi becomes a low allergenic seafood by producing under appropriate conditions. Terasi is a fermented shrimp paste in Indonesia. We examined the effect of the Terasi manufacturing process on the abundance of the allergen tropomyosin (TM) and its IgG/IgE-binding ability. Terasi was produced from three shrimps, Akiami (Acetes japonicus), Okiami (Euphausia pacifica), and Isazaami (Neomysis awatchensis). Protein degradation and TM IgE-binding activity were examined by immunoblotting using anti-TM rabbit IgG and competitive enzyme-linked immunosorbent assays using shrimp-allergic patients’ sera. The processing caused TM degradation, and the IgG-specific response in Akiami meat disappeared at the second fermentation step but remained in both Okiami and Isazaami Terasi. In contrast, TM IgE-binding in all meats decreased gradually during manufacturing and nearly completely disappeared in Akiami Terasi. Conclusively, Terasi production is an effective manufacturing process to reduce the IgE-binding ability of TM, and Terasi can be recognized as a low allergenic seafood when produced under an appropriate manufacturing condition.