Abalone amino acids

Even though IgE cross-reactivity among crustaceans and mollusks are commonly reported until recently, limited work has been done on the molecular identity of these cross-reactive allergens. The amino acid sequence identity with shrimp tropomyosin is fairly low with 57% and 61% for mussels and abalone, respectively (Figure 9.1). The relationship of molecular cross-reactivity with clinical reactivity has however not been adequately defined. 

Taste components of a number of sea food products have been examined for each sea food product has its individual characteristic taste. In studies on the free amino acids analysis (Table 9), it was shown that the major amino acid is His in red meat of fish, Gly and Pro in cuttlefish, Gly and Arg in prawns, and Tau and Arg in abalone ( ). The major amino acids in sea urchin are Gly, Ala and Leu (50). However, the components contributing to their individual characteristic tastes were not elucidated because the relationship between the taste components and the taste was not thoroughly correlated and Investigated in most of these studies. 

Amino acid Plaice Yellowfin tima Cuttle-fi sh Abalone Scallop Prawn Snow crab... 

When the lysin sequences of the first seven species were obtained, we were impressed at how much divergence had occurred between their primary structures (Figure 9 Table 1). We also discovered that amino acid replacement was mainly nonconservative regarding the class of residue replaced. Next, we made pairwise comparisons of the aligned cDNA sequences and scored the numbers of amino acid altering (nonsynonymous) and silent (synonymous) nucleotide changes in the 21 pairwise comparisons of the seven sequences. The data (Table 2) showed that the vast majority of codon differences between any two lysins are amino acid altering. For example, in the comparison of mature red and pinto abalone lysins of 136 codons, 25 of the codon differences are nonsynonymous and only one is silent (Lee and Vacquier, 1992). 

Fridberger, A., Sundelin, J., Vacquier, V. D., and Peterson, P.A. (1985). Amino acid sequence of an egg-lysin protein from abalone spermatozoa that solubilizes the vitelline layer. J. Biol. Chem. 266 9092-9099. 

Mai, K., Mercer, J. P., and Donlon, J. (1994). Comparative studies on the nutrition of two species of abalone, HaUotis tuberculata L. and Haliotis discus hannai Ino 11. Amino acid composition of abalone and six species of macroalgae with an assessment of their nutritional value. Aquaculture 128,115-130. 

Abalone (Haliotis discus) Mixture of L-amino acid and lecithin Harada et al., 1987... 

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