Shotgun proteomics characterization of potential allergens in dried and powdered krill and fresh and powdered whiteleg shrimp

A shotgun proteomic and in-silico analysis was performed to identify and characterize the proteomes and potential allergens in both processed and non-processed forms of krill (Acetes spp.) and whiteleg shrimp (Litopenaeus vannamei). The samples were analyzed using LC-MS/MS, and the identified proteins were analyzed for protein-protein interactions and Gene Ontology. Potential allergens were analyzed by Allermatch and predicted IgE epitope by AlgPred. The results revealed that processed krill and whiteleg shrimp had a higher number of identified proteins and potential allergens compared to their non-processed forms. The major functions of identified proteins were related to organelle organization, intracellular and cytoskeletal protein binding. Eleven potential allergens were identified in all samples, indicating common allergens in both species. In-silico analysis of potential allergens of krill and whiteleg shrimp showed IgE epitopes on alpha-actinin sarcomeric-like isoform X1, tropomyosin fast isoform and tropomyosin isoform X19. The peptide IQLLEEDLER in tropomyosin fast isoform was identified as a potential allergen marker in fresh, dried and powdered forms of krill and whiteleg shrimp. These findings provide insight into the food safety, clinical and diagnostic aspects of krill and shrimp, particularly regarding its potential allergenicity and its allergen biomarkers.