Allergenicity of Fish Meat Paste Products and Surimi from Walleye Pollack
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- HAMADA Yuki
- Department of Food Science and Technology, Tokyo University of Fisheries
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- GENKA Erina
- Department of Food Science and Technology, Tokyo University of Fisheries
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- OHIRA Michitaka
- Department of Food Science and Technology, Tokyo University of Fisheries
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- NAGASHIMA Yuji
- Department of Food Science and Technology, Tokyo University of Fisheries
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- SHIOMI Kazuo
- Department of Food Science and Technology, Tokyo University of Fisheries
Bibliographic Information
- Other Title
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- 魚肉ねり製品及びスケトウダラすり身のアレルゲン性
- ギョニクネリ セイヒン オヨビ スケトウダラ スリミ ノ アレルゲンセイ
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Description
Six kinds of fish meat paste products (kamaboko, tubular kamaboko called chikuwa, boiled kamaboko called hampen, square shaped fried kamaboko called satsuma-age, fish ball called tsumire and fish sausage) and surimi from walleye pollack were evaluated for allergenicity by ELISA using sera from two fish-sensitive patients, patient 1 recognizing parvalbumin as an allergen and patient 2 recognizing a higher-molecular-weight substance (referred to as unidentified allergen). Patient 1 serum was positive only to the extract from fish ball, which contained a large amount of unwashed sardine meat. Furthermore, parvalbumin was detected only in fish ball by both ELISA using a monoclonal antibody against carp parvalbumin and SDS-PAGE. These results suggested that fish meat paste products made of surimi from walleye pollack and/or fully washed fish meat can be served as hypoallergenic foods to fish-sensitive patients recognizing parvalbumin, since parvalbumin in fish meat can be mostly removed by washing. On the other hand, patient 2 serum reacted to all the extracts from fish meat paste products and surimi. When myofibrillar protein and myostromal protein franctions prepared from surimi were subjected to ELISA with patient 2 serum, the unidentified allergen was found in the latter fraction. SDS-PAGE, immuno-blot and amino acid analysis demonstrated that the unidentified allergen in the myostromal protein fraction is collagen.
Journal
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- Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)
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Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) 41 (1), 38-43_1, 2000
Japanese Society for Food Hygiene and Safety
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Details 詳細情報について
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- CRID
- 1390282679204813184
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- NII Article ID
- 10009304297
- 10009688370
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- NII Book ID
- AN00117741
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- ISSN
- 18821006
- 00156426
- http://id.crossref.org/issn/00156426
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- NDL BIB ID
- 5295703
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- Data Source
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- JaLC
- IRDB
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed