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.