Jerbung is a kind of shrimp which widely spread in Indonesian marine that is a major allergen from seafood origin. Until now, the best treatment for food allergies is avoid from all kinds of food allergens. Avoiding certain foods should be established based on allergy tests such as skin prick test (SPT) and double-blind placebo-controlled food challenges. SPT is the most widely used test for detecting IgE-mediated food allergies. The main ingredient of SPT are protein extract which is called the reagent. Jerbung protein was extracted from part of meat by buffer phosphat saline (PBS) then analyzed by using SDS-PAGE and protein concentration was analyzed by Bradford assay. Protein extract was formulated to SPT reagent based on standarization of the European Pharmacopoeia Monograph on Allergen Products 7 (2010:1063). Skin prick test reagent was applied on 24 adult participants who were food allergies and 16 adults individuals of non food allergies. Sera of subjects were collected to measuretotal IgE and specific IgE-binding. The sensitivity of protein extract was 95% and negative error of 5%. Whereas specificity was 94% with a positive error was 6%. Immunobloting was also performed on 10 sera subjects. Nine sera subjects of these shrimp allergic participants showed the specific binding to allergen of jerbung shrimp with the range of molecular weight of 28-63 kDa.
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