Relationship between dietary habit and sensitization patterns
Noting that Japanese subjects had higher salmon-sIgE level and a more diverse sensitization profile to salmon fish allergens, we sought to investigate if it might be related to different fish cooking preferences. Salmon meat was cooked using different methods until its core temperature reached 80°C. Equal volumes of the extracted fish proteins were then resolved on SDS-PAGE. A significant portion of proteins were lost upon cooking (Figure 3). Interestingly, retention of salmon proteins was the highest after baking followed by frying and airfry and the lowest after steaming, boiling and lightwave cooking. When salmon extracts were analyzed by mass spectrometry, protein bands at 130kDa, 37kDa and 8kDa were retained following all cooking methods, and these bands were identified as α-collagen, GAPDH and parvalbumin, respectively (Supplementary Table E4). On the other hand, protein bands at 55kDa, 43kDa, 40kDa, 38kDa, and 34kDa were visualized most abundantly in baked salmon extract, less after fry/airfry and absent in steamed or boiled extracts. By mass spectrometry analysis, these proteins corresponded to serum albumin, β-enolase, actin, aldolase A and tropomyosin, respectively.