The use of raw or boiled crustacean extracts for the diagnosis of seafood allergic individuals

doi:10.1016/S1081-1206(10)60881-2

Annals of Allergy, Asthma & Immunology

Volume 98, Issue 4, April 2007, Pages 349-354

https://doi.org/10.1016/S1081-1206(10)60881-2 Get rights and content

Background

Seafood plays an important role in human nutrition and is responsible for severe hypersensitivity reactions.

Objective

To evaluate how the cooking process may alter the in vivo and in vitro allergenicity of these extracts.

Methods

Raw and boiled extracts of shrimps and 2 types of lobsters were manufactured. Boiled extracts were prepared after the raw material was boiled for 15 minutes in phosphate-buffered saline. Raw and boiled extracts were homogenized and extracted for 4 hours. Afterward, the extracts were centrifuged, dialyzed, filtered, and freeze-dried. Seventy-eight patients were skin prick tested with these raw and boiled extracts. Specific IgE against the 6 extracts was measured by enzyme-linked immunosorbent assay (ELISA). Immunoblots and ELISA inhibition studies were performed with a pool of sera.

Results

In vivo results showed that boiled extracts induced statistically significant larger wheals than raw extracts. More patients with positive results were also detected with boiled extracts. In vitro experiments by direct ELISA confirmed the in vivo results. The protein content in the boiled extracts decreased, and important differences were detected by sodium dodecyl sulfate-polyacrylamide gel electrophoresis. Crossreactivity experiments showed that both types of extracts retained similar allergenic characteristics, even if the immunoblots revealed some differences in IgE binding.

Conclusions

More patients were identified using boiled extracts of shrimp and American and spiny lobsters than with raw extracts. The wheal sizes of the skin test reactions and specific IgE levels were also significantly greater using boiled extracts. The use of boiled extracts seems to be more effective in diagnosing seafood allergy.

Section snippets

INTRODUCTION

Seafood is defined as any edible fish or shellfish that comes from the sea. It is composed of different sea organisms, which are important components of the human diet. Shellfish commonly known to cause allergic reactions include shrimp, crab, crayfish, lobster, oyster, clam, scallop, mussel, squid, and snail. These shellfish are important causes of food hypersensitivity and constitute the first cause of food allergy in the American adult population.¹ The most important manifestations include

Extract Preparation

Shrimps (Penaeus sp), American lobster (Homarus sp), and spiny lobster (Palinurus sp) were bought at a local market and used to prepare raw and boiled extracts. The shrimps were acquired frozen, whereas both lobster species were alive and killed by freezing at −70°C for 24 hours. Raw extracts were as follows: the seafood was placed in a blender for 3 minutes in 0.01M (1:10 wt/vol) phosphate-buffered saline (PBS). Afterward, the extract was kept under continuous magnetic stirring for 4 hours at

Protein Content

Total protein contents of the seafood extracts were as follows: raw shrimp, 519 μg/mg; boiled shrimp, 437 μg/mg; raw American lobster, 702 μg/mg; boiled American lobster, 474 μg/mg; raw spiny lobster, 591 μg/mg; and boiled spiny lobster, 564 μg/mg. In all cases the protein content decreased after the extracts were boiled.

Patient Population and Skin Prick Test Results

Enrolled patients had a positive skin test result to at least 1 of the 6 seafood extracts; 9 were sensitized to 1, 16 to 2, 15 to 3, 13 to 4, 5 to 5, and 20 to 6. Other

DISCUSSION

Hypersensitivity reactions to crustacean allergens are an important cause of allergic hypersensitivity reactions worldwide. Sensitization may occur through ingestion or inhalation,19, 20, 21 although most adverse reactions occur after consumption.²² Our study evaluated 78 patients who showed allergic symptoms after seafood ingestion. All of them had clinical manifestations with the ingestion of different types of seafood (bivalves, cephalopods, and mollusks).

The existence of allergens that are

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ORIGINAL ARTICLES: SYSTEMIC ALLERGIC DISORDERSThe use of raw or boiled crustacean extracts for the diagnosis of seafood allergic individuals

Background

Objective

Methods

Results

Conclusions

Section snippets

INTRODUCTION

Extract Preparation

Protein Content

Patient Population and Skin Prick Test Results

DISCUSSION

Ann Allergy Asthma Immunol

J Allergy Clin Immunol

J Allergy Clin Immunol

J Allergy Clin Immunol

Environ Res

Biotechnol Adv

J Allergy Clin Immunol

J Allergy Clin Immunol

J Allergy Clin Immunol

J Allergy Clin Immunol

Fish and shellfish allergy

Curr Allergy Asthma Rep

Skin symptoms in the seafood-processing industry in north Norway

Contact Dermatitis

Seafood allergy: introduction

Clin Rev Allergy

Tropomyosin: an invertebrate panallergen

Int Arch Allergy Immunol

Structural, immunological and functional properties of natural recombinant Pen a 1, the major allergen of Brown Shrimp, Penaeus aztecus

Clin Exp Allergy

Molecular basis of arthropod crossreactivity: IgE-binding cross-reactive epitopes of shrimp, house dust mite and cockroach tropomyosins

Int Arch Allergy Immunol

Detection of crossreactivity for atopic immunoglobulin E against multiple allergens

Clin Diagn Lab Immunol

ORIGINAL ARTICLES: SYSTEMIC ALLERGIC DISORDERS
The use of raw or boiled crustacean extracts for the diagnosis of seafood allergic individuals