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Tropomyosin, the major tropical oyster Crassostrea belcheri allergen and effect of cooking on its allergenicity

Yadzir ZH 1 , Misnan R 2 , Bakhtiar F 3 , Abdullah N 3 , Murad S 3

Affiliations 

  • 1 Allergy and Immunology Research Centre, Institute for Medical Research, Jalan Pahang, 50588 Kuala Lumpur, Malaysia ; Department of Biology, Faculty of Science and Mathematics, Universiti Pendidikan Sultan Idris, 35900 Tanjong Malim, Perak Malaysia
  • 2 Department of Biology, Faculty of Science and Mathematics, Universiti Pendidikan Sultan Idris, 35900 Tanjong Malim, Perak Malaysia
  • 3 Allergy and Immunology Research Centre, Institute for Medical Research, Jalan Pahang, 50588 Kuala Lumpur, Malaysia
Allergy Asthma Clin Immunol, 2015;11:30.
PMID: 26504467 DOI: 10.1186/s13223-015-0099-4

Abstract

Many types of shellfish including oysters are sometime cooked before ingestion and it has been demonstrated that cooking may affect the allergenicity of food. Therefore, the aim of our present study is to identify major and minor allergens of tropical oyster (Crassostrea belcheri) and to investigate the effect of different cooking processing on the allergenicity of this oyster.

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.

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