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. 2024 May 22;66(2):250–259. doi: 10.1007/s12016-024-08994-4

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© The Author(s) 2024

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Fig. 6 — Comparison of tropomyosin allergenicity. (A) Immunoblot performed with sera from TM-sensitized mice against 40 µg raw shrimp extract, 8 µg boiled shrimp extract or 2 µg rTM. Immunoblot performed with sera from seven shellfish allergic subjects (1–7) against (B) raw shrimp extract and (C) boiled shrimp extract. Numbers in the lanes in (C) indicate the relative intensity of the IgE-binding bands in boiled extracted in comparison to the respective bands in raw extract (relative intensity = 1). Note the remarkably enhanced allergenicity of heat-treated TM. (D) SPT wheal diameter (mm) of ten DBPCFC-confirmed shrimp allergic patients. Statistical difference was determined by paired t-test (p = .044)