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Effect of Food Thermal Processing on Allergenicity Proteins in Bombay Locust (Patanga Succincta)

Pharima Phiriyangkul 1, Chutima Srinroch 2, Chantragan Srisomsap 3, Daranee Chokchaichamnankit 3, and Phaibul Punyarit 4
1. Division of Biochemistry, Faculty of Liberal Arts and Science, Kasetsart University, Kamphaeng Saen Campus, Nakhon Pathom 73140, Thailand
2. Bioproducts Science, Department of Science, Faculty of Liberal Arts and Science, Kasetsart University, Kamphaeng Saen Campus, Nakhon Pathom 73140, Thailand
3. Laboratory of Biochemistry, Chulabhorn Research Institute, Bangkok 10210, Thailand
4. Department of Pathology, Phramongkutklao College of Medicine, Bangkok 10400, Thailand
Abstract—Food security is importance for people all the world. Bombay locust (Patanga succincta) is a major agricultural pest in Thailand and most popular for consumption as human food. Arthropods include crustacean (shrimp) and insect which can induce allergic reactions in sensitive humans. The aims of this study is to identified the cross-reactive allergens in P. succincta with sera who allergic to shrimp by IgE-immunoblotting and tandem mass spectrometry (LC-MS/MS) and investigated the effect of thermal processing (fried) on allergenicity of this edible insect. The electrophoresis profiles between raw and fried P. succincta is clearly differentiated. Hexamerin (HEX), enolase and arginine kinase (AK) were identified as raw P. succincta allergens whereas fried P. succincta can identified four proteins as HEX, pyruvate kinase, enolase and glyceraldehyde-3-phosphate dehydrogenase (GAPDH) as allergen. In this result, thermal processing can alter the allergenicity of food allergens.
 
Index Terms—edible insects, patanga succincta, Bombay locust, food processing, fried, allergen, IgE

Cite: Pharima Phiriyangkul, Chutima Srinroch, Chantragan Srisomsap, Daranee Chokchaichamnankit, and Phaibul Punyarit, "Effect of Food Thermal Processing on Allergenicity Proteins in Bombay Locust (Patanga Succincta)," International Journal of Food Engineering, Vol. 1, No. 1, pp. 23-28, June 2015. doi: 10.18178/ijfe.1.1.23-28
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