CHARACTERIZATION THE ALLERGENICITY AND STABILITY OF ALLERGENS OF FRESHWATER SNAIL, Pomacea canaliculata

Authors

  • Rosmilah Misnan Department of Biology, Faculty of Science and Mathematics, Universiti Pendidikan Sultan Idris, 35900 Tanjong Malim, Perak, Malaysia https://orcid.org/0000-0002-1349-2193
  • Norazlin Salahudin Abd Aziz ᵃDepartment of Biology, Faculty of Science and Mathematics, Universiti Pendidikan Sultan Idris, 35900 Tanjong Malim, Perak, Malaysia ᵇSekolah Menengah Jenis Kebangsaan Notre Dame Convent, 265 Jalan Gajah Berang, 75200 Melaka, Malaysia
  • Komathi Sockalingam ᵃDepartment of Biology, Faculty of Science and Mathematics, Universiti Pendidikan Sultan Idris, 35900 Tanjong Malim, Perak, Malaysia ᶜSekolah Menengah Kebangsaan Pasir Putih, Jalan Selasih 4, Taman Pasir Putih, 81700 Pasir Gudang, Johor, Malaysia
  • Noor Asyikin Kamarazaman ᵃDepartment of Biology, Faculty of Science and Mathematics, Universiti Pendidikan Sultan Idris, 35900 Tanjong Malim, Perak, Malaysia ᵈHonsbridge International, Jalan PJU 5/7 Dataran Sunway, Kota Damansara, 47810 Petaling Jaya, Selangor, Malaysia
  • Zailatul Hani Mohamad Yadzir Disease Control Division, Ministry of Health Malaysia, 62590 Putrajaya, Malaysia
  • Noormalin Abdullah Allergy and Immunology Research Centre, Institute for Medical Research, 50588 Kuala Lumpur, Malaysia
  • Faizal Bakhtiar Allergy and Immunology Research Centre, Institute for Medical Research, 50588 Kuala Lumpur, Malaysia

DOI:

https://doi.org/10.11113/jurnalteknologi.v86.18236

Keywords:

Pomacea canaliculata, freshwater snail, tropomyosin, actin, proteomics

Abstract

Snail allergy is considered a serious form of food allergy with prevalence of 1.4 to 22% worldwide. However, allergy to Pomacea canaliculata, a commonly consumed local snail has not been well-described. Hence, this study aimed to characterize the allergenicity and stability of the allergenic proteins of P. canaliculata by proteomics approach. Snail flesh was treated with several thermal and non-thermal treatments prior to overnight protein extraction. The snail proteins were then subjected to SDS-PAGE, followed by immunoblotting, two-dimensional electrophoresis (2-DE), 2-DE immunoblotting and mass-spectrometry analysis. Raw snail demonstrated 31 protein bands between 10 to 250 kDa. Generally, all treated snails have lesser protein bands than raw snail. Among the thermal treated snails, the boiled snail has the most protein bands, while among the non-thermal treated snails, both salted and dried snails have more protein bands than the pickled snail. Immunoblotting of raw extract demonstrated 16 IgE-binding bands. The 33 and 42 kDa protein bands were identified as the major allergens of P. canaliculata. The 33 kDa major allergen was highly stable to all treatments applied, while the 42 kDa was found to be sensitive to all thermal and pickling treatments. Both the thermal and non-thermal treated snails yielded fewerallergenic bands than the raw snail. The allergenicity degree among the thermal treated snails was revealed as raw > boiled > roasted > fried, while for the non-thermal treated snails, the allergenicity was demonstrated in this order: raw > salted > dried > pickled. 

 

 

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Published

2024-09-17

Issue

Section

Science and Engineering

How to Cite

CHARACTERIZATION THE ALLERGENICITY AND STABILITY OF ALLERGENS OF FRESHWATER SNAIL, Pomacea canaliculata. (2024). Jurnal Teknologi (Sciences & Engineering), 86(6). https://doi.org/10.11113/jurnalteknologi.v86.18236