Preparation of some allergens from shrimp meat and evaluated of their ability to anaphylaxis's in patients suffering from shrimp allergy in Basra province ,south of Iraq

Abstract

one hundred and ninety sera from subjects were tested by direct and indirect ELISA test for IgE antibodies against raw and cooked shrimp antigen respectively. The result showed that the total IgE 100>IU/ml in patients had a higher rate (98.4 %) with significant difference( p<0.01) between total IgE 100< IU/ml. distribution of shrimp antigens (raw and cooked) was determined by indirect specific IgE based ELISA, the result of this test revealed that the overall rate ( 57.3%, 74.2%) respectively of allergic patients were seropositive against all tested allergens. According to the sex of allergic patients, the female had a higher rate ( 69.2 % ) of seropositivity against raw allergens was than that of males ( 51.2 % ) with significant difference (p<0.05) between them. In concern to the effect of age on the seropositivity, the highest rate ( 60%) was observed in allergic patients (10-20 )years of age, There was no significant effect (p>0.05) for the age of allergic patients. Also, specific IgE seropositivity against the tested cooked allergens showed a higher rate in females (84.6 %) with significant difference (p<0.05) compared with males. While the effect of age on the seropositivity, other age group showed higher rate ( 83.3 %) in the 4th age group (41-50)years another age group, there was no significant difference between other age group ( p>0.05 ).

Key words : Allergens,  shrimp   ,  anaphylaxis's