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Food Chem. 2020 Feb 1;305:125508. doi: 10.1016/j.foodchem.2019.125508. Epub 2019 Sep 11.

Effect of EDTA enriched diets on farmed fish allergenicity and muscle quality; a proteomics approach.

Author information

1
CCMAR, Centre of Marine Sciences, University of Algarve, 8005-139 Faro, Portugal. Electronic address: csraposo@ualg.pt.
2
CCMAR, Centre of Marine Sciences, University of Algarve, 8005-139 Faro, Portugal. Electronic address: dschrama@ualg.pt.
3
Instituto Federal de Educação, Ciência e Tecnologia do Amazonas - Campus Zona Leste, Av. Cosme Ferreira, 8045, Bairro Gilberto Mestrinho, 69086-475 Manaus, AM, Brazil. Electronic address: flavio.fonseca@ifam.edu.br.
4
Luxembourg Institute of Health, Department of Infection and Immunity, 29, Rue Henri Koch, L-4354 Esch-sur-Alzette, Luxembourg. Electronic address: Annette.kuehn@lih.lu.
5
National Unit of Immunology and Allergology, Centre Hospitalier de Luxembourg, Luxembourg; Allergy Unit, Angers University Hospital, 4 Rue Larrey, 49993 Angers, France. Electronic address: Martine.Morisset@chu-angers.fr.
6
CCMAR, Centre of Marine Sciences, University of Algarve, 8005-139 Faro, Portugal. Electronic address: srferreira@ualg.pt.
7
IPMA I.P., Portuguese Institute for the Sea and Atmosphere, Division of Aquaculture and Upgrading, Rua Alfredo Magalhães Ramalho, 6, 1495-006 Lisboa, Portugal. Electronic address: amparo@ipma.pt.
8
CCMAR, Centre of Marine Sciences, University of Algarve, 8005-139 Faro, Portugal. Electronic address: pmrodrig@ualg.pt.

Abstract

Fish is one of the most common elicitors of food-allergic reactions worldwide. These reactions are triggered by the calcium-binding muscle protein β-parvalbumin, which was shown to have reduced immunoglobulin E (IgE)-binding capacity upon calcium depletion. This work aimed to reduce gilthead seabream allergenicity using diets supplemented with a calcium chelator. Three experimental feeds were tested, differing in ethylenediaminetetraacetic acid (EDTA) supplementation, and its effects on muscle and parvalbumin's IgE-reactivity were analyzed. Chromatographic determination of EDTA showed no accumulation in the muscle and sensory results demonstrated that the lowest concentration did not affect fish quality as edible fish. Proteomics revealed one protein related to muscle contraction with significantly different relative abundance. Immunoblot assays performed with fish-allergic patients sera indicated a 50% reduction in IgE-reactivity upon EDTA presence. These preliminary results provide the basis for the further development of a non-GMO approach to modulate fish allergenicity and improve safety of aquaculture fish.

KEYWORDS:

Ethylenediaminetetraacetic acid (PubChem CID: 6049); Fish allergens; Fish nutrition; Gilthead seabream; IgE-reactivity; Parvalbumin

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