Effect of Heat Processing on IgE Reactivity and Cross‐Reactivity of Tropomyosin and Other Allergens of Asia‐Pacific Mollusc Species: Identification of Novel Sydney Rock Oyster Tropomyosin Sac g 1 |
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| Authors: | Jennifer M Rolland Nirupama P Varese Jodie B Abramovitch Jessica Anania Roni Nugraha Sandip Kamath Anita Hazard Andreas L Lopata Robyn E O'Hehir |
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| Affiliation: | 1. Department of Immunology and Pathology, Monash University, Melbourne, Victoria, Australia;2. Department of Allergy, Clinical Immunology and Respiratory Medicine, Central Clinical School, Monash University, Melbourne, Victoria, Australia;3. Centre for Biodiscovery and Molecular Development of Therapeutics, Molecular Allergy Research Laboratory, James Cook University, Townsville, Australia;4. Department of Aquatic Product Technology, Bogor Agricultural University, Bogor, Indonesia |
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| Abstract: | 1 Scope Shellfish allergy is an increasing global health priority, frequently affecting adults. Molluscs are an important shellfish group causing food allergy but knowledge of their allergens and cross‐reactivity is limited. Optimal diagnosis of mollusc allergy enabling accurate advice on food avoidance is difficult. Allergens of four frequently ingested Asia‐Pacific molluscs are characterized: Sydney rock oyster (Saccostrea glomerata), blue mussel (Mytilus edulis), saucer scallop (Amusium balloti), and southern calamari (Sepioteuthis australis), examining cross‐reactivity between species and with blue swimmer crab tropomyosin, Por p 1. 2 Methods and results IgE ELISA showed that cooking increased IgE reactivity of mollusc extracts and basophil activation confirmed biologically relevant IgE reactivity. Immunoblotting demonstrated strong IgE reactivity of several proteins including one corresponding to heat‐stable tropomyosin in all species (37–40 kDa). IgE‐reactive Sydney rock oyster proteins were identified by mass spectrometry, and the novel major oyster tropomyosin allergen was cloned, sequenced, and designated Sac g 1 by the IUIS. Oyster extracts showed highest IgE cross‐reactivity with other molluscs, while mussel cross‐reactivity was weakest. Inhibition immunoblotting demonstrated high cross‐reactivity between tropomyosins of mollusc and crustacean species. 3 Conclusion These findings inform novel approaches for reliable diagnosis and improved management of mollusc allergy. |
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| Keywords: | heat processing IgE cross‐reactivity mollusc allergen Sydney rock oyster tropomyosin
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