Identification of pyruvate kinase 2 as a possible crab allergen and analysis of allergenic proteins in crabs consumed in Taiwan

Chia Ching Wu, Chih Hung Lee, Yu Chang Tyan, Edward S. Huang, Wei Tai Yu, Hsu Sheng Yu*

*Corresponding author for this work

Research output: Contribution to journalJournal Article peer-review

8 Scopus citations

Abstract

In Taiwan, crab is one of the main causes for food allergy. Several proteins are recognized as crustacean allergens, and tropomyosin is known to be the major one. However, sensitization patterns of Taiwanese patients to crustacean allergens remain unclear. Therefore, we analyzed the specific-IgE binding ability of crucifix crab (Charybdis feriatus) allergens by western blot using patients’ sera. In particular, we found a 56 kDa protein in crucifix crab reacted with specific-IgEs in patients’ sera, and we further identified the protein as a novel crab allergen pyruvate kinase 2. Additionally, little is known about tropomyosin contents in crabs consumed in Taiwan. Thus, we also quantified the levels of tropomyosin by using enzyme-linked immunosorbent assay (ELISA) among raw and cooked crab species. Our results showed tropomyosin levels varied depending on crab species. In summary, these findings improve the understanding of crustacean allergens and contribute to the clinical diagnosis of crustacean allergies.

Original languageEnglish
Pages (from-to)413-418
Number of pages6
JournalFood Chemistry
Volume289
DOIs
StatePublished - 15 08 2019

Bibliographical note

Publisher Copyright:
© 2019 Elsevier Ltd

Keywords

  • Allergen
  • Crustacean
  • ELISA
  • Food allergy
  • Pyruvate kinase 2
  • Tropomyosin

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