Abstract In order to analyze the difference of sensitization of shrimp products in vivo and in vitro, shrimp protein, mashed shrimp and shrimp meat of litopenaeus vannamei were treated by high pressure combined enzyme method to obtain three kinds of low-sensitivity shrimp products. After that, the level of allergens in the three shrimp products was detected by Enzyme Linked Immunosorbent Assay (ELISA). The sensitization of three kinds of low-sensitivity shrimp products was tested by systemic anaphylaxis (allergic shock model) in guinea pigs and allergic contraction test of ileum smooth muscle of guinea pigs in vitro (Schultz-Dale reaction) . The results showed that the three raw materials before treatment had extremely high allergenicity, but after the treatment of high-pressure combined enzymatic method, shrimp protein allergen, mashed shrimp allergen and the shrimp meat allergen were reduced 97.0%, 94.1%, 94.5%, respectively. In animal experiment (PBS was set up as negative control group, untreated shrimp protein was positive control group, and guinea pigs was experimental objects), as well as untreated shrimp protein, the incidence of systemic anaphylaxis of three kinds of low sensitive shrimp products was 100%. And the mortality was 16.7% (shrimp protein product), 50% (mashed shrimp product) and 83.3% (shrimp meat product) while 100% in untreated shrimp protein group. Compared with untreated shrimp products group, the contractility of the sensitized ileum was increased 376%(shrimp protein product), 766%(mashed shrimp product) and 1004%(shrimp meat product) after being attacked by three kinds of low-sensitivity shrimp products. According to the results of in vitro experiments, the allergen levels of low-sensitivity shrimp products prepared by high-pressure binding enzymes have been greatly reduced, while animal experiments show that the allergens are still very high and risky. Therefore, in food allergen detection and evaluation, animal experiment is essential and the most important defense line to ensure food safety.
Received: 17 August 2018
Published: 25 October 2019
WANG Li-Juan,HU Zhi-He,WANG Xing-Xuan, et al. Difference Analysis of Allergenic Test of Low Sensitive Shrimp Products Prepared by High Pressure Combined Enzyme Method in Vivo and in Vitro[J]. , 0, (): 0-0.