Washington – Are you allergic to shrimp or other shellfish? There may be ways to enjoy shellfish without hives. Researchers have discovered a method that can produce less allergenic shrimp, potentially allowing people with seafood allergies to enjoy shrimp without serious reactions. This is called back pressure sterilization, which uses high pressure and steam to make food more tolerable.
Allergies to common foods such as dairy, wheat, peanuts, and seafood occur when the immune system mistakenly perceives certain proteins as threats and triggers a reaction to them. Heating these proteins may alter or degrade them, making the food safer for allergy sufferers. However, studies on shellfish, including oysters, have shown mixed results, with some suggesting an increase in allergenicity after cooking, while others suggest a decrease.
The researchers divided the shrimp samples into three groups: raw, roasted, and counter-pressurized and roasted. Each food group was ground into a paste and fed to shrimp-allergic mice. research result We found that both raw and roasted shrimp elicit similar responses, indicating that roasting alone does not significantly alter protein. However, the group that underwent backpressure sterilization had a milder response and less organ damage.
Upon closer examination of the allergen proteins, the researchers found that roasting changed their shape but did not prevent antibody binding. On the other hand, when reverse pressure sterilization is performed, proteins agglomerate, making it difficult for antibodies to attach, and serious allergic reactions can be prevented. This innovative method effectively mitigated the allergenicity of shrimp and revealed the protein alterations that led to this result.
This research Agricultural and Food Chemistry Journal.
You may also be interested in:
