새우 중 열안정-수용성 단백질에 특이적인 다클론 항체 생산 및 특성 확인

초록

Shrimp is a valuable low-fat protein source often used in powders and sauces. For individuals with shrimp allergies, even trace amounts can be dangerous because of the presence of hidden allergens in processed foods. In the present study, we aimed to develop and characterize a polyclonal antibody (pAb) specific to thermally stable soluble proteins (TSSPs) in shrimp and evaluate its potential for detecting shrimp adulteration in processed foods. Western blotting and indirect enzyme-linked immunosorbent assay (ELISA) showed that the pAb exhibited strong specificity toward multiple shrimp species (Penaeus japonicus, Metapenaeus joyneri, Penaeus chinensis, Pandalus borealis, and Penaeus monodon) without detectable cross-reactivity to non-shrimp food matrices. The pAb-based indirect ELISA detected shrimp percentages in the range of 100% (w/w) to 0.001% (w/w). TSSPs maintained their antigenicity after heat treatments (steaming at 100℃ for 60 min, frying at 170°C for 8 min, and sterilization at 121℃ for 60 min), making them reliable biomarkers for shrimp detection in processed foods. Overall, the developed poly clonal antibody could serve as a reliable bio-recognition element for immunoassays or biosensors aimed at detecting shrimp-derived allergens in heat-processed and commercially prepared food products.

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