Shellfish allergy is a common cause of food-induced anaphylaxis in the human, and shrimp is one of the most frequently reported causes of allergic reactions. To identify the immunoglobulin E (IgE)-binding proteins of Chinese shrimp (Fenneropenaeus chinensis), the crude extracts
were analyzed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS–PAGE) and Western blotting. After exposure of shrimp extracts to mice, the levels of shrimp allergen-specific IgE were determined by indirect ELISA. Histological and immunohistochemical staining of intestinal
tract were further performed for immunological analysis. IgE-binding components with molecular masses of 40, 37, 28, 22, and 20 kDa at a high frequency are supposed to be major allergens of F. chinensis. In vivo experiments showed that shrimp extracts could lead to allergen-specific
IgE reactivity, and increase mast cell degranulation and numbers of T lymphocytes. IgE- and T-lymphocyte-dependent hypersensitivity plays important roles in allergic reactions triggered by F. chinensis allergens.
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