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Allergenicity Changes in Raw Shrimp (Acetes japonicus) and Saeujeot (Salted and Fermented Shrimp) in Cabbage Kimchi due to Fermentation Conditions

첫 페이지 보기
  • 발행기관
    한국식품과학회 바로가기
  • 간행물
    Food Science and Biotechnology SCIE KCI 등재 SCOPUS 바로가기
  • 통권
    Volume 16 Number 6 (2007.12)바로가기
  • 페이지
    pp.1011-1017
  • 저자
    Park, Jin-Gyu, Saeki, Hiroki, Nakamura, Atsushi, Kim, Koth-Bong-Woo-Ri, Lee, Ju-Woon, Byun, Myung-Woo, Kim, Seong-Mi, Lim, Sung-Mee, Ahn, Dong-Hyun
  • 언어
    영어(ENG)
  • URL
    https://www.earticle.net/Article/A79283

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원문정보

초록

영어
Saeujeot (salted and fermented shrimp) and kimchi are traditional Korean fermented foods. Even though shrimp have often induced severe allergic reactions in sensitized individuals, few studies have investigated the allergenicity of shrimp. The aim of this study was to observe the changes of pH and allergenicity of raw shrimp (Acetes japonicus) and saeujeot in cabbage kimchi during fermentation using competitive indirect enzyme-linked immunosorbent assay (Ci-ELISA). Fermentation was carried out at different temperatures (25, 15, and 5℃). The pH of cabbage kimchi added with raw shrimp or saeujeot slowly decreased at lower temperature (5℃) at the end stage of the fermentation process. The binding ability of serum obtained from patients allergic to raw shrimp against shrimp tropomyosin and saeujeot in kimchi rapidly decreased during longer fermentation periods and higher temperature (25℃). In conclusion, the allergenicity of both raw shrimp and saeujeot in kimchi decreased during fermentation but the decrease in allergenicity of saeujeot was greater than observed for raw shrimp.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 Acknowledgments
 References

키워드

shrimp allergy saeujeot (salted and fermented shrimp) kimchi allergenicity

저자

  • Park, Jin-Gyu [ Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute ]
  • Saeki, Hiroki [ Graduate School of Fisheries Science, Hokkaido University) Nakamura, Atsushi (Graduate School of Fisheries Science, Hokkaido University ]
  • Nakamura, Atsushi [ Graduate School of Fisheries Science, Hokkaido University ]
  • Kim, Koth-Bong-Woo-Ri [ Faculty of Food Science and Biotechnology, Pukyong National University ]
  • Lee, Ju-Woon [ Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute ]
  • Byun, Myung-Woo [ Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute ]
  • Kim, Seong-Mi [ National Fisheries Products Quality Inspection Service ]
  • Lim, Sung-Mee [ Department of Food Science and Technology, Tongmyong University ]
  • Ahn, Dong-Hyun [ Faculty of Food Science and Biotechnology, Pukyong National University ] Corresponding author

참고문헌

자료제공 : 네이버학술정보

간행물 정보

발행기관

  • 발행기관명
    한국식품과학회 [Korean Society of Food Science and Technology]
  • 설립연도
    1970
  • 분야
    농수해양>식품과학
  • 소개
    본회는 사회일반의이익에 공여하기 위하여 공공법인의 운영에 관한 법률의 규정에 따라 식품 과학 전반에 관한 이론 및 기술연구와 그 응용을 촉진 및 보급시키며 학술과 사업을 연계시키고, 나아가 국민의 식생활을 질적, 양적으로 향상시킴을 목적으로 한다.

간행물

  • 간행물명
    Food Science and Biotechnology
  • 간기
    격월간
  • pISSN
    1226-7708
  • 수록기간
    1992~2009
  • 십진분류
    KDC 574 DDC 664

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