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

Ulfah Amalia, Yutaka Shimizu, Hiroki Saeki

Food chemistry 2023 Jan 01

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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. Copyright © 2022. Published by Elsevier Ltd.

Citation

Ulfah Amalia, Yutaka Shimizu, Hiroki Saeki. Variation in shrimp tropomyosin allergenicity during the production of Terasi, an Indonesian fermented shrimp paste. Food chemistry. 2023 Jan 01;398:133876