Allergenicity assessment of the edible cricket Acheta domesticus in terms of thermal and gastrointestinal processing and IgE cross-reactivity with shrimp

De Marchi L, Mainente F, Leonardi M, Scheurer S, Wangorsch A, Mahler V, Pilolli R, Sorio D, Zoccatelli G (2021)


Publication Type: Journal article

Publication year: 2021

Journal

Book Volume: 359

Article Number: 129878

DOI: 10.1016/j.foodchem.2021.129878

Abstract

The allergenic potency of the cricket Acheta domesticus, a promising edible insect, has never been assessed. This work aims to study the immunoreactivity of Acheta domesticus, and its cross-reactivity with the shrimp Litopenaeus vannamei, assessing the effect of cooking and gastrointestinal digestion on their allergenic properties. Different cricket proteins were detected by immunoblotting with shrimp-allergic patients' sera. Tropomyosin was identified as the most relevant IgE-binding protein, and its cross-reactivity with shrimp tropomyosin was demonstrated by ELISA. While shrimp tropomyosin showed scarce stability to gastric digestion, cricket tropomyosin withstood the whole digestion process. The sarcoplasmic calcium-binding protein, specifically detected in shrimp, showed exceptional stability to gastrointestinal digestion. IgE-binding proteins in a model of enriched baked products were partially protected from proteolysis. In conclusion, the ingestion of A. domesticus proteins poses serious concerns to the Crustacean-allergic population. The high stability of tropomyosin may represent a risk of primary sensitization and clinical cross-reactivity.

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APA:

De Marchi, L., Mainente, F., Leonardi, M., Scheurer, S., Wangorsch, A., Mahler, V.,... Zoccatelli, G. (2021). Allergenicity assessment of the edible cricket Acheta domesticus in terms of thermal and gastrointestinal processing and IgE cross-reactivity with shrimp. Food Chemistry, 359. https://doi.org/10.1016/j.foodchem.2021.129878

MLA:

De Marchi, Laura, et al. "Allergenicity assessment of the edible cricket Acheta domesticus in terms of thermal and gastrointestinal processing and IgE cross-reactivity with shrimp." Food Chemistry 359 (2021).

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