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IgE- and T-lymphocyte-Dependent Hypersensitivity Responses Induced in Mice by Exposure to Shrimp (Fenneropenaeus chinensis) Proteins

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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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Keywords: IgE-dependent hypersensitivity; T lymphocyte; allergen; mast cell degranulation; shrimp (Fenneropenaeus chinensis)

Document Type: Research Article

Affiliations: Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, 18 Xue Zheng Street, Hangzhou, 310018, People's Republic of China

Publication date: July 4, 2015

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