Abstract:

Egg albumin was used as the positive control and balanced salt solution (PBS) was used as the negative control to observe general allergic reactions of shrimp protein. Guinea pig was used to establish an animal model for shrimp protein sensitivity test by observing the effect of shrimp protein on isolated ileal smooth muscle contraction reaction (Schultz-Dale reaction). Results indicated that the general allergic reactions in each guinea pig were positive after stimulated by egg albumin at a concentration varying from 0.01 to 1 g/100mL. All the guinea pigs died after the stimulation with egg albumin at a concentration of 0.1 g/100mL. The general allergic reactions of shrimp protein were similar with those of egg albumin at the similar concentration range from 0.01 to 1 g/100mL. Meanwhile, the Schultz-Dale reaction results were also similar with those of systemic allergic reactions. Therefore, an animal model for shrimp protein sensitivity test has been successfully established.

Key words: shrimp protein, egg albumin, animal model, systemic allergic reaction, Schultz-Dale reaction