Tropomyosin allergen from freshwater and marine water crabs: Identification, structural-physicochemical, rheological and allergenic characterization

Omgy Neha; Anandan Rangasamy; Sankar T․V․; Vijay Kumar Reddy Surasani; Lalitha Gnanasekaran; Saranya Vinayagam; Thanigaivel Sundaram; Ranjana Devi Mutum; Turki Kh. Faraj; Abdulwahed Fahad Alrefaei; Pavan Kumar Dara; Maximilian Lackner

Applied Food Research (Jun 2025)

Tropomyosin allergen from freshwater and marine water crabs: Identification, structural-physicochemical, rheological and allergenic characterization

Omgy Neha,
Anandan Rangasamy,
Sankar T․V․,
Vijay Kumar Reddy Surasani,
Lalitha Gnanasekaran,
Saranya Vinayagam,
Thanigaivel Sundaram,
Ranjana Devi Mutum,
Turki Kh. Faraj,
Abdulwahed Fahad Alrefaei,
Pavan Kumar Dara,
Maximilian Lackner

Affiliations

Omgy Neha: Department of Biotechnology, SCMS-School of Technology and Management, Kalamassery, Kerala, India
Anandan Rangasamy: Biochemistry and Nutrition division, ICAR- Central Institute of Fisheries Technology, Cochin 682029, Kerala, India
Sankar T․V․: Biochemistry and Nutrition division, ICAR- Central Institute of Fisheries Technology, Cochin 682029, Kerala, India; Corresponding authors.
Vijay Kumar Reddy Surasani: Department of Fish Processing Technology, College of Fisheries, GADVASU, Ludhiana, Punjab 141004, India
Lalitha Gnanasekaran: Alta Institute of Technology, University of Tarapaca, Arica 1000000, Chile
Saranya Vinayagam: Department of Medical Biotechnology and Integrative Physiology, Saveetha School of Engineering, Saveetha Institute of Medical and Technical Sciences, Thandalam, Chennai 602105, India
Thanigaivel Sundaram: Department of Biotechnology, Faculty of Science and Humanities, SRMIST, Kattankulathur, Tamil Nadu 603203, India
Ranjana Devi Mutum: Institute of Bioresources and Sustainable Development (IBSD), Imphal, Manipur 795001, India
Turki Kh. Faraj: Department of Zoology, College of Science, King Saud University, P.O. Box 2455, Riyadh 11451, Saudi Arabia
Abdulwahed Fahad Alrefaei: Department of Industrial Engineering, University of Applied Sciences Technikum Wien, Hoechstaedtplatz 6, Vienna 1200, Austria
Pavan Kumar Dara: Department of Biotechnology, Faculty of Science and Humanities, SRMIST, Kattankulathur, Tamil Nadu 603203, India; Corresponding authors.
Maximilian Lackner: Department of Industrial Engineering, University of Applied Sciences Technikum Wien, Hoechstaedtplatz 6, Vienna 1200, Austria; Corresponding authors.

Journal volume & issue: Vol. 5, no. 1
p. 100894

Abstract

Read online

The aim of the present investigation was to purify and characterize highly allergenic tropomyosin from economically important crab species of freshwater and marine sources. Among the six crab species, the highest level of tropomyosin was detected in the raw samples of Scylla olivacea (5.68 ± 0.2 mg/g), whereas the lowest level was detected in the raw samples of Charybdis ferriatus (3.13 ± 0.2 mg/g). The electrophoretic analysis of purified tropomyosin showed the presence of bands within the range of 32–38 kDa. The purified tropomyosin obtained from S. olivacea (freshwater) and C. ferriatus (marine provenience) was found to have lower allergenicity threshold levels of 238.93 ppb and 225.58 ppb as revealed by enzyme-linked immunosorbent assays (ELISA). The tropomyosin with more allergenicity was further characterized for its structural, physico-biochemical, and thermal properties using Fourier transform infrared (FT-IR) spectroscopy, high-performance liquid chromatography (HPLC), and thermogravimetric analysis (TGA). FTIR revealed the presence of arginine in the allergen tropomyosin which plays an important role in eliciting allergenicity. TGA confirmed better stability in the crab allergen tropomyosin compared to that of standard tropomyosin. The flow behavior studies of allergenic tropomyosin revealed less viscous and shear-thickening behavior.

Published in Applied Food Research

ISSN: 2772-5022 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/applied-food-research

About the journal

Abstract

Keywords