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In vitro characterisation of tropomyosin from flower tail shrimp, Metapenaeus dobsoni and effect of hydrolysis on allergenicity of tropomyosin

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Title In vitro characterisation of tropomyosin from flower tail shrimp, Metapenaeus dobsoni and effect of hydrolysis on allergenicity of tropomyosin
Not Available
 
Creator Laly, S. J.
Abhay Kumar
Sankar, T. V.
Panda, S. K.
 
Subject Allergenicity
hydrolysis
peptide mass finger printing
shrimp
tropomyosin.
 
Description Not Available
Shellfish allergy due to major allergen tropomyosin can lead to anaphylaxis in highly sensitive individuals. Tropomyosin purified from flower tail shrimp, Metapenaeus dobsoni was subjected to in vitro characterisation. Also effect of trypsin and chymotrypsin hydrolysis on shrimp allergenicity was evaluated. The purified tropomyosin was profiled by SDS PAGE and de nova sequenced using MALDI TOF. Peptide sequence showed a significant protein score in the range of 72–137 with 95% confidence level. In silico mapping of IgE-binding regions showed conservation of IgE-binding regions along with cross reactivity with other species. The most abundant amino acid present was glutamic acid followed by lysine. IgE-binding ability got significantly (P 
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Date 2022-12-21T11:11:06Z
2022-12-21T11:11:06Z
2022-11
 
Type Research Paper
 
Identifier Laly, S. J., Abhay Kumar, Sankar, T. V. and Panda, S. K. (2022) In vitro characterisation of tropomyosin from flower tail shrimp, Metapenaeus dobsoni and effect of hydrolysis on allergenicity of tropomyosin. Int. J. Food Sci. & Tech. 57(11): 7434-7444.
0950-5423
http://krishi.icar.gov.in/jspui/handle/123456789/75234
 
Language English
 
Relation Not Available;
 
Publisher Institute of Food Science Technology