Analysis on immunological characterization of allergens extracted from fishes cooked at different temperatures

  Objective   To analyze the heat stable allergens in raw and cooked fishes.

  Methods   Four kinds of fishes were cooked at different temperatures, ground and degreased in cold acetone when fishskin, haslets and fishbone were removed.Then, total proteins were extracted by Coca's solution.Separated by sodium dodecyl sulfat-epolyacrylamide gel electrophoresis (SDS-PAGE), total proteins were detected with Coomassie Brillant Blue Staining and analyzed by western blot using patients' sera.

  Results   Both raw and cooked fish total proteins contained a number of various proteins different from each other.Components of the total proteins extracted from cooked fishes were less than from raw fishes.Western blotting analysis showed that cooking temperature and time had remarkable effects on the composition of fish aller gens.

  Conclusion   There are some heat stable allergens in fishes, which are allergic even when they are cooked.