Earticle

초록

영어

The aim of this study was to observe the changes in allergenicity of saeujeot (salted and fermented shrimp) using a competitive indirect enzyme-linked immunosorbent assay (Ci-ELISA). The fermentation conditions tested for saeujeot consisted of various temperatures (25, 15, and 5oC) and salt concentrations (25, 15, and 10%). When saeujeot was fermented
at a low salt concentration and high temperature, the binding ability of mAb and shrimp-allergic patient serum to allergen was significantly decreased. In particular, the binding ability of mAb to allergen in saeujeot fermented with 10% salt at 25oC for 5 days decreased to 5%. Also, the binding ability of shrimp-allergic patient serum to allergen in saeujeot fermented for 5 days
with 10% salt at 25oC was 8%. In conclusion, the binding of mAb and shrimp-allergic patient serum to tropomyosin in saeujeot decreased with longer fermentation periods, lower salt concentrations (10%), and higher temperatures (25oC).

목차

Abstract
 Introduction
 Materials and Methods
  Saeujeot
  Standard antigen and antibody
  Competitive indirect enzyme-linked immunosorbentassay (Ci-ELISA)
  Titration curve of Ci-ELISA
  Standard curve of Ci-ELISA
  Extracts of saeujeot
  Sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE)
  Statistical analysis
 Results and Discussion
  Titration curve
  Standard curve
  The binding ability of allergen and mAb
  Binding ability of shrimp-allergic patient serum tosaeujeot
  Degradation of tropomyosin in saeujeot duringfermentation
 References

키워드

저자

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

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664