Background: “ Cerithidea cingulata” is reported from south of Iran, may act as intermediate host of Heterophyes heterophyes and cercaria dermatitis. As parasitological aspects of this brackish snail were not studied in Iran, this study was conducted in 2016, in Hormoz Strait, south of Iran. Methods: Totally 402 snails were collected from 36 locations of three main regions in Hormozgan Province, Iran in 2015. In each location, one square meter was checked, and snails were collected for parasitological study. Snails were crashed and cercariae were studied using light microscope, in some cases natural red staining was used for better resolution. Results: Mean length of snails was about 20. 33 mm, width 5. 57 mm. The aperture length was 5. 10 and spire was 15. 22. Important founded cercaria was cysticercus cercariae, echinostoma cercaria, furcocercus cercaria, furcocystocercous cercaria, gastrostomy cercaria, gymnocephalus cercaria, monostome cercaria, pelurolophocercus cercaria and xiphidiocercaria. Conclusion: The presence of this snail is reported from Persian Gulf to western Pacific in China. Our study showed a pattern of infection in local area and was compatible with other studies. Importance of C. cingulata as intermediate host of some medically important disease should be considered and other complementary molecular studies for exact identification of cercaria are necessary.

Snail is one of the worst causes of food allergy. Thus, the aim of this study was to identify the major and minor allergens of the local marine snail (Cerithidea obtusa) and subsequently to investigate the impacts of heat treatment on the IgE-binding activity of snail allergens. Proteins from raw and heat-treated snails (boiled, roasted and fried) were extracted and then resolved by sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE). Immunoblotting of all extracts were then performed using sera from patients with snail allergy. The results showed that the raw extract contains numerous protein bands between 12 to>250 kDa. Some thermostable proteins, predominantly the 33 and 42 kDa bands, remained detected in all cooked extracts with decreasing intensities from boiled to roasted to fried extracts, while the majority of thermolabile bands denatured after heating. Boiled snail had more protein bands compared to roasted and fried snails. Immunoblotting of raw extract demostrated 19 IgE-binding bands ranging from 15 to 240 kDa. The thermostable bands of 33 and 42 kDa and a thermolabile of 30 kDa band were identified as the major allergens of this snail. The cooked extracts yielded less allergenic bands. The boiled extract yielded approximately 14 IgE-binding bands with some smeared bands at high molecular weight regions. The roasted extract had lesser IgE-binding bands and the majority appeared as smears, while the IgE-reactivity in the fried extract was less visible and appeared as weak smears. This study indicated that both raw and cooked snails played a crucial role in snail allergenicity, as this species of snail contains both thermostable and thermolabile major allergens. The degree of snail allergenicity was revealed in the order: raw> boiled > roasted> fried. Thus, the results would facilitate in the development of effective diagnosis and management strategies of snail allergy in this country.