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Vol. 141, No. 1, 2006
Issue release date: August 2006
Section title: Original Paper
Int Arch Allergy Immunol 2006;141:1–10
(DOI:10.1159/000094176)

Changes in the Allergenicity during Different Preparations of Pomfret, Hilsa, Bhetki and Mackerel Fish as Illustrated by Enzyme-Linked Immunosorbent Assay and Immunoblotting

Chatterjee U. · Mondal G. · Chakraborti P. · Patra H.K. · Chatterjee B.P.
Department of Biological Chemistry, Indian Association for the Cultivation of Science, Jadavpur, Kolkata, India

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Article / Publication Details

First-Page Preview
Abstract of Original Paper

Received: 9/3/2005
Accepted: 2/21/2006
Published online: 8/16/2006
Issue release date: August 2006

Number of Print Pages: 10
Number of Figures: 4
Number of Tables: 3

ISSN: 1018-2438 (Print)
eISSN: 1423-0097 (Online)

For additional information: http://www.karger.com/IAA

Abstract

Background: Although the identification and characterization of several fish allergens have already been reported, there is almost no data on Indian fish allergens and the effect of thermal processing on their allergenicity. This study aimed at the evaluation of the changes in the level of allergenicity of 4 highly consumed Indian fishes, i.e. pomfret, hilsa, bhetki and mackerel, that occurred after boiling and frying. Methods: In this study 110 patients with fish hypersensitivity as evidenced by clinical history and symptoms were recruited based on their positive skin prick test results. The raw, boiled and fried muscle extracts of the 4 fishes were prepared, and each extract was tested by ELISA and immunoblotting with patients’ sera. Results: ELISA and immunoblotting studies demonstrated that the raw muscle extracts of pomfret, hilsa, bhetki and mackerel were allergenic. While the allergenicity of boiled and fried extracts of pomfret and hilsa was considerably reduced, maximum allergenicity of bhetki was demonstrated in the fried extract. The degree of allergenicity of bhetki was demonstrated in the order fried > boiled > raw while that of mackerel followed the order raw > boiled ≃ fried. Conclusion: The specificIgE-binding activity and immunoblot profile clearly showed that pomfret and hilsa fish allergens are heat-labile, while allergens of bhetki and mackerel maintained strong reactivity even after thermal treatment.

© 2006 S. Karger AG, Basel


  

Author Contacts

Correspondence to: Prof. Bishnu P. Chatterjee
Department of Biological Chemistry
Indian Association for the Cultivation of Science, 2A & B, Raja SC Mullick Road
Jadavpur, Kolkata 700 032 (India)
Tel. +91 33 2473 4971, Fax +91 33 2473 2805, E-Mail bcbpc@mahendra.iacs.res.in

  

Article Information

U. Chatterjee and G. Mondal contributed equally to this paper.

Received: September 3, 2005
Accepted after revision: February 21, 2006
Published online: June 23, 2006
Number of Print Pages : 10
Number of Figures : 4, Number of Tables : 3, Number of References : 29

  

Publication Details

International Archives of Allergy and Immunology

Vol. 141, No. 1, Year 2006 (Cover Date: August 2006)

Journal Editor: Valenta, R. (Vienna)
ISSN: 1018–2438 (print), 1423–0097 (Online)

For additional information: http://www.karger.com/IAA


Article / Publication Details

First-Page Preview
Abstract of Original Paper

Received: 9/3/2005
Accepted: 2/21/2006
Published online: 8/16/2006
Issue release date: August 2006

Number of Print Pages: 10
Number of Figures: 4
Number of Tables: 3

ISSN: 1018-2438 (Print)
eISSN: 1423-0097 (Online)

For additional information: http://www.karger.com/IAA


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