Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Allergenicity Changes in Raw Shrimp (Acetes japonicus) and Saeujeot (Salted and Fermented Shrimp) in Cabbage Kimchi due to Fermentation Conditions

  • 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) ;
  • 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)
  • Published : 2007.12.31
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Abstract

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 $5^{\circ}C$). The pH of cabbage kimchi added with raw shrimp or saeujeot slowly decreased at lower temperature ($5^{\circ}C$) 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 ($25^{\circ}C$). 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.

Keywords

References

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