Abstract
Allergy is a steadily increasing health problem for all age groups. In general, itâs recommended that 10-35% of our daily calories come from protein. A complete protein source is one that provides all of the essential amino acids called high quality proteins. Although animal-based foods; for example, meat, poultry, fish, milk, eggs, are considered complete protein sources these are the common sources of causing allergenicity. In case of meat Bos taurus, prawn Penaeus monodon and egg Gallus gallus are found to be the most responsible for triggering allergenicity. The current study has disclosed the best alternative sources for meat, prawn and egg through in silico characterization and comparative analysis of allergic proteins (Myoglobin Ovomucoid, Lysozyme, Ovalbumin, Ovotransferrin, Tropomyosin) with other common sources of meat (Capra hircus, Ovis aries, Gallus gallus, Sus scrofa), prawn (Fenneropenaeus merguiensis, Macrobrachium rosenbergii, Metapenaeus ensis, Pandalus borealis) and egg (Anas platyrhynchos). Analyzing the results we found that Gallus gallus, Macrobrachium rosenbergii, Anas platyrhynchos would be the safe source for meat, prawn and egg respectively.
Highlights
The term food allergy is used to describe an adverse immune response to foods (Johansson et al, 2004)
Comparing variation among biochemical features of myoglobin from different organisms we get that goat, sheep and pig meat are most similar with beef than chicken meat in causing allergenicity
Heat stability of an allergic protein is one of the most important reasons of becoming more allergic and it depends on the value of aliphatic index
Summary
The term food allergy is used to describe an adverse immune response to foods (Johansson et al, 2004). Mostly against milk, eggs, peanuts, soy, or wheat, affect up to 8% of infants and young children (Sampson, 1999a; 2005). A 2008 Centers for Disease Control and Prevention report indicated an 18% increase in childhood food allergy from 1997 to 2007, with an estimated 3.9% of children currently affected. One hypothesis is that this late onset may be the result of individuals being sensitized by long-term exposure to environmental factors that contain proteins similar to those in the known triggers of allergenic response (Sampson, 1999b; Vanek-Krebitz et al, 1995; Scheurer et al, 1999; Rabjohn et al, 1999). Some common animal proteins from meat, egg, shrimp, cow’s milk (Das et al, 2005) have been identified and characterized as major allergens. From the anaphylaxis study at the Siriraj hospital, Thailand, there were subpopulations of shrimp allergic patients who developed anaphylaxis to freshwater shrimp but could tolerate seawater shrimp or vice versa
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