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Effect of industrial processing on the IgE reactivity of three commonly consumed Moroccan fish species in Fez region


N. Mejrhit, O. Azdad, L. Aarab aarablmbsf@gmail.com

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Doi
https://doi.org/10.23822/EurAnnACI.1764-1489.61

Summary
Objectives. The aim of this work was to study the effect of industrial processing on the allergenicity of three commonly consumed Moroccan fish species in Fez region (sardine, common pandora, and shrimp). Methods. This work was conducted by a sera-bank obtained from 1248 patients recruited from Fez Hospitals. Their sera were analyzed for specific IgE binding to raw fish extracts. Among them, 60 patients with higher specific IgE levels were selected, and used to estimate the binding variation of IgE to these products under several processing (frying, cooking, canning, marinade, and fermentation) using ELISA analysis. Results. ELISA results demonstrated that all the studied processing cause a reduction in the immunoreactivity of human IgE to fish products, with a high action with marinade and fermentation compared to other processing. This alteration was also observed with rabbit IgG in all processed products, showing that the maximum reduction was marked in fermented sardine with 64.5%, in cooked common pandora with 58%, and in fermented shrimp with 69.2%. Conclusions. In conclusion, our study has shown that the allergenicity of the three studied fish could be reduced by different industrial processes with different degrees.

Key words
allergenicity; fish products; human IgE; rabbit IgG; industrial processing


Cite this article as:
Mejrhit N, Azdad O, Aarab L. Effect of industrial processing on the IgE reactivity of three commonly consumed Moroccan fish species in Fez region. Eur Ann Allergy Clin Immunol. 2018;50(5):202-210. doi:10.23822/EurAnnACI.1764-1489.61

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