Allergenicity changes in raw shrimp (Acetes japonicus) and Saeujeot (salted and fermented shrimp) in cabbage Kimchi due to fermentation conditions

作者：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^*

来源：Food Science and Biotechnology, 2007, 16(6): 1011-1017.

• shrimp allergy
• saeujeot (salted and fermented shrimp)
• kimchi
• allergenicity

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 degrees C). The pH of cabbage kimchi added with raw shrimp or saeujeot slowly decreased at lower temperature (5 degrees C) 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 degrees C). 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.

• 出版日期2007-12