Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Genomic DNA Sequence of Mackerel Parvalbumin and a PCR Test for Rapid Detection of Allergenic Mackerel Ingredients in Food

  • Choi, Ka-Young (Department of Food Science and Technology, Dongguk University) ;
  • Hong, Kwang-Won (Department of Food Science and Technology, Dongguk University)
  • Published : 2007.02.28
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Abstract

Mackerel (Scomber japonicus) often causes severe allergic reactions in sensitive people. Food containing undeclared mackerel may pose a risk to such people. The major allergenic protein in fish such as mackerel, codfish, and Alaska pollack has been found to be parvalbumin. In this study, we developed a polymerase chain reaction (PCR) method to detect mackerel DNA using primers corresponding to the parvalbumin gene. We cloned and sequenced 1.5 kb of parvalbumin gene by PCR using mackerel genomic DNA as a template. Nucleotide sequence analysis of genomic parvalbumin gene, composed of 4 exons and 3 introns, allowed the selection of two pairs of oligonucleotide primers specific for mackerel. These primers successfully enabled PCR amplification of specific regions of genomic parvalbumin DNA from mackerel, but no amplification from 8 other fish samples, surimi, and 6 boiled fish pastes. The sensitivity of this method was sufficient to detect 5 ng of purified mackerel DNA mixed with 50 ng of surimi DNA. This rapid and specific method for the detection of allergenic mackerel would be beneficial in reducing food allergy caused by the ingestion of hidden allergen in processed food.

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References

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