Summary
Background Parvalbumin was recognized as a significant fish allergen, and has been properly investigated. Collagen was recognized as a second allergen; nonetheless, its allergenic properties stay uncharacterized. Though fish is a crucial staple in coastal international locations, its thermostability is unknown. Due to this fact, we aimed to find out the thermostability of fish collagen as an allergen.
Strategies Meat of seven bony and 4 cartilaginous fishes was heated at numerous temperatures and occasions, and extracts have been analyzed utilizing SDS-PAGE, IgE-ELISA, and SPTs.
Outcomes Collagen was dissolved from heated meat of Pacific mackerel right into a crude extract. Collagen within the extracts was degraded at a excessive heating load—140 °C (10 min) or 100 °C (320 min). Nevertheless, ELISA revealed the IgE reactivities of sufferers’ sera with the extracts have been unchanged even after heating the samples. Sufferers strongly reacted to extract proteins of different bony fish, which have been detected by sufferers’ IgE even after heating at 100 °C (320 min). In distinction, reactivities of the extracts of cartilaginous fish have been decrease than these of bony fish. SPTs in a single affected person revealed that every one bony and cartilaginous fish extracts ready from heated meat elicited allergic reactions.