Tropomyosin, the major tropical oyster Crassostrea belcheri allergen and effect of cooking on its allergenicity

摘要

BackgroundMany types of shellfish including oysters are sometime cooked before ingestion and it has been demonstrated that cooking may affect the allergenicity of food. Therefore, the aim of our present study is to identify major and minor allergens of tropical oyster (Crassostrea belcheri) and to investigate the effect of different cooking processing on the allergenicity of this oyster.