원문정보
초록
영어
The aim of this study was to observe the changes in allergenicity of saeujeot (salted and fermented shrimp) using a competitive indirect enzyme-linked immunosorbent assay (Ci-ELISA). The fermentation conditions tested for saeujeot consisted of various temperatures (25, 15, and 5oC) and salt concentrations (25, 15, and 10%). When saeujeot was fermented
at a low salt concentration and high temperature, the binding ability of mAb and shrimp-allergic patient serum to allergen was significantly decreased. In particular, the binding ability of mAb to allergen in saeujeot fermented with 10% salt at 25oC for 5 days decreased to 5%. Also, the binding ability of shrimp-allergic patient serum to allergen in saeujeot fermented for 5 days
with 10% salt at 25oC was 8%. In conclusion, the binding of mAb and shrimp-allergic patient serum to tropomyosin in saeujeot decreased with longer fermentation periods, lower salt concentrations (10%), and higher temperatures (25oC).
목차
Introduction
Materials and Methods
Saeujeot
Standard antigen and antibody
Competitive indirect enzyme-linked immunosorbentassay (Ci-ELISA)
Titration curve of Ci-ELISA
Standard curve of Ci-ELISA
Extracts of saeujeot
Sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE)
Statistical analysis
Results and Discussion
Titration curve
Standard curve
The binding ability of allergen and mAb
Binding ability of shrimp-allergic patient serum tosaeujeot
Degradation of tropomyosin in saeujeot duringfermentation
References