Variation in shrimp tropomyosin allergenicity during the production of Terasi, an Indonesian fermented shrimp paste.

[Display omitted] • Terasi, Indonesian fermented shrimp paste, was prepared on a laboratory scale. • Tropomyosin, shrimp major allergen, was degraded during Terasi manufacturing. • Allergenicity of processed shrimp would be diminished during the Terasi production. • The allergen degradation has no impact on the Terasi quality. • Terasi becomes a low allergenic seafood by producing under appropriate conditions. Terasi is a fermented shrimp paste in Indonesia. We examined the effect of the Terasi manufacturing process on the abundance of the allergen tropomyosin (TM) and its IgG/IgE-binding ability. Terasi was produced from three shrimps, Akiami (Acetes japonicus), Okiami (Euphausia pacifica), and Isazaami (Neomysis awatchensis). Protein degradation and TM IgE-binding activity were examined by immunoblotting using anti-TM rabbit IgG and competitive enzyme-linked immunosorbent assays using shrimp-allergic patients' sera. The processing caused TM degradation, and the IgG-specific response in Akiami meat disappeared at the second fermentation step but remained in both Okiami and Isazaami Terasi. In contrast, TM IgE-binding in all meats decreased gradually during manufacturing and nearly completely disappeared in Akiami Terasi. Conclusively, Terasi production is an effective manufacturing process to reduce the IgE-binding ability of TM, and Terasi can be recognized as a low allergenic seafood when produced under an appropriate manufacturing condition. [ABSTRACT FROM AUTHOR]