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Effects of Storage period on protein profile and allergenicity of purple mud crab (Scylla. tranquebarica) under various storage conditions
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| Author:
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, AL SAILAWI. H.A, ROSMILAH MISNAN, MUSTAFA MUDHAFAR, SHAKINAZ DESA, MUSTAFA M. ABDULRASOOL
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| Abstract:
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Background: Crabmeat is globally consumed as it is rich with protein and comprises of functional lipids. However, in the past few years, the occurrence of crab allergy has risen.
Objective: The current study aims to present the crab’s nature of allergen concentrates, including Scylla. tranquebarica, under different capacity condition. Furthermore, this study aims to establish the expiration dating of the allergen extracts from the mud crab, Scylla tranquebarica.
Methods: The mud crab’s mix raw extracts were prepared for one year at different temperature levels such as 25°C, 4°C, -20°C, and -80°C and the stored extracts were examined every three months. Sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) was used to discover the profile of the protein and the patterns of the IgE reactivity. Meanwhile, the immunoblotting experiment was done using the sera from skin prick test (SPT) of 10 patients who were positive.
Results: In SDS-PAGE, 38 protein bands between 10 to 245 kDa were monitored in the extract of -80°C. Based on the observation, the cooked extracts presented lesser bands. Protein bands ranges from 40 to 250 kDa were noted to be delicate to the heat causing denaturation and were not being monitored in the extract that had been cooked. The immunoblotting test revealed that raw extracts have 11 IgE-binding proteins, whereas the cooked extracts have 4 IgE-binding proteins with a molecular weight ranging 23 to 250 kDa. 36-kDa protein is known to be heat resistant.
Conclusions: It corresponds to the crab-tropomyosin and was discovered to be the main allergen in both extracts. Meanwhile, a 41-kDa heat-sensitive protein is an arginine kinase, which is the main allergen in raw extracts. Other allergens were also being monitored at different molecular weights.
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| Keyword:
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crab, allergy, SDS-PAGE, Immunoblotting, Storage, salting
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| EOI:
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| DOI:
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https://doi.org/10.31838/ijpr/2020.SP2.553
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| Download:
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