Research Progress on Shrimp Allergens and Allergenicity Reduction Methods

Chen, Bingjie; He, Hui; Wang, Xiao; Wu, Songheng; Wang, Qiankun; Zhang, Jinglin; Qiao, Yongjin; Liu, Hongru

doi:10.3390/foods14050895

Open AccessReview

Research Progress on Shrimp Allergens and Allergenicity Reduction Methods

by

Bingjie Chen

^†,

Hui He

^†,

Xiao Wang

,

Songheng Wu

,

Qiankun Wang

,

Jinglin Zhang

,

Yongjin Qiao

^* and

Hongru Liu

^*

Institute of Crop Breeding and Cultivation, Shanghai Academy of Agricultural Science, Shanghai 201403, China

^*

Authors to whom correspondence should be addressed.

^†

These authors contributed equally to this work.

Foods 2025, 14(5), 895; https://doi.org/10.3390/foods14050895

Submission received: 21 January 2025 / Revised: 27 February 2025 / Accepted: 4 March 2025 / Published: 6 March 2025

(This article belongs to the Special Issue Marine Food: Development, Quality and Functionality)

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Abstract

Shrimp are highly favored by consumers for their delicious taste and rich nutritional value. However, reports of allergic reactions caused by shrimp and its derivatives have been increasing, significantly impacting consumer health and posing a growing global food safety concern. This article introduces the structure and biochemical characteristics of major allergenic proteins in shrimp, including tropomyosin (TM), arginine kinase, sarcoplasmic calcium-binding protein, myosin light chain, troponin C, and hemocyanin. Currently, there is no effective treatment for shrimp allergies, and prevention is mainly achieved by avoiding consumption. The study of shrimp allergen sensitization reduction technology is of great significance to the development of hypoallergenic or desensitized products. The article provides a detailed overview of the effects of common processing techniques, including physical, chemical, biological, and combined methods, on the allergenicity of shrimp allergens; for instance, the binding rate to immunoglobulin E (IgE) was reduced by 73.59% after treating TM with high pressure (500 MPa) at 55 °C for 10 min and the recognition rate of TM to IgE decreased by 89.4% on average after treating TM with pepsin (30 μg/mL, pH 2) for 2 h. These techniques provide references for the development of hypoallergenic aquatic products or desensitized foods.

Keywords: shrimp; allergens; allergenicity reduction; research progress

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MDPI and ACS Style

Chen, B.; He, H.; Wang, X.; Wu, S.; Wang, Q.; Zhang, J.; Qiao, Y.; Liu, H. Research Progress on Shrimp Allergens and Allergenicity Reduction Methods. Foods 2025, 14, 895. https://doi.org/10.3390/foods14050895

AMA Style

Chen B, He H, Wang X, Wu S, Wang Q, Zhang J, Qiao Y, Liu H. Research Progress on Shrimp Allergens and Allergenicity Reduction Methods. Foods. 2025; 14(5):895. https://doi.org/10.3390/foods14050895

Chicago/Turabian Style

Chen, Bingjie, Hui He, Xiao Wang, Songheng Wu, Qiankun Wang, Jinglin Zhang, Yongjin Qiao, and Hongru Liu. 2025. "Research Progress on Shrimp Allergens and Allergenicity Reduction Methods" Foods 14, no. 5: 895. https://doi.org/10.3390/foods14050895

APA Style

Chen, B., He, H., Wang, X., Wu, S., Wang, Q., Zhang, J., Qiao, Y., & Liu, H. (2025). Research Progress on Shrimp Allergens and Allergenicity Reduction Methods. Foods, 14(5), 895. https://doi.org/10.3390/foods14050895

Note that from the first issue of 2016, this journal uses article numbers instead of page numbers. See further details here.

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