Reduction of Potential IgE Reactivity in Fish Meat of Japanese Anchovy by Enzymatic Degradation of Parvalbumin and Collagen

Abstract

Parvalbumin (PA) is known to be a major allergen in fish meat. Fungus-derived enzymes employed in food production were used to degrade PA, and the reduction of fish allergenicity in extracts of Japanese anchovy (Engraulis japonicus) was assessed using enzyme-linked immuno sorbent assay (ELISA) and ELISA-inhibition assays. Seven types of enzymes were used: Umamizyme G, Protease M “Amano” G, Protease P “Amano” 3G, Alcalase, Protamex, Neutrase, and Flavourzyme. In each case, the allergen was degraded without the development of a bitter taste. The greatest reduction in allergenicity was found in the extract prepared using both Alcalase and Flavourzyme. Residual allergenicity was enzyme dependent, clearly indicating that the substrate specificity of the enzyme has a major effect on the reduction of allergenicity.