Characterization of Ras k 1 a novel major allergen in Indian mackerel and identification of parvalbumin as the major fish allergen in 33 Asia‐Pacific fish species

Ruethers, Thimo; Raith, Marianne; Sharp, Michael F.; Koeberl, Martina; Stephen, Juan Nikhil; Nugraha, Roni; Le, Thu Thao; Quirce, Santiago; Hay, Nguyen; Kamath, Sandip D.; Mehr, Sam; Campbell, Dianne E.; Bridges, C.R.; Taki, Aya C.; Swoboda, Ines; Lopata, Andreas L.

doi:10.1111/cea.13069

Cited by 34 publications

(25 citation statements)

References 47 publications

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“…According to our data, even the cod SPT extract with the highest antigen amount showed less reactivity than salmon and tuna extracts with higher antigen content. This study highlights region‐ and species‐specific IgE reactivity to fish, leading possible to false‐negative diagnostics . Species‐specific sensitization was also demonstrated in other studies for salmonids, tilapia, catfish and angler .…”

Section: Discussionsupporting

confidence: 76%

“…For the heated extracts, tissue was heated in PBS (95‐100°C) for 20 minutes before homogenization. PV from these three species was purified from heated extracts by ammonium sulphate precipitation with subsequent dialyses against 100 mmol/L ammonium bicarbonate as previously described …”

Section: Methodsmentioning

confidence: 99%

“…Commercial fish extracts for SPT for approximately 30 (mostly European species) are available, while over 1000 different fish species are consumed worldwide. Allergic sensitization to fish seems to be region‐ and species‐specific, leading to study bias when utilizing SPT extracts from European species in other regions. Furthermore, commercially available extracts do not appear to be standardized regarding protein and allergen content, thereby impacting the reproducibility and diagnostic value of SPTs.…”

Section: Introductionmentioning

confidence: 99%

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Variability of allergens in commercial fish extracts for skin prick testing

Ruethers

Taki

Nugraha

et al. 2019

Allergy

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Background: Commercial allergen extracts for allergy skin prick testing (SPT) are widely used for diagnosing fish allergy. However, there is currently no regulatory requirement for standardization of protein and allergen content, potentially impacting the diagnostic reliability of SPTs. We therefore sought to analyse commercial fish extracts for the presence and concentration of fish proteins and in vitro IgE reactivity using serum from fish-allergic patients.Methods: Twenty-six commercial fish extracts from five different manufacturers were examined. The protein concentrations were determined, protein compositions analysed by mass spectrometry, followed by SDS-PAGE and subsequent immunoblotting with antibodies detecting 4 fish allergens (parvalbumin, tropomyosin, aldolase and collagen). IgE-reactive proteins were identified using serum from 16 children with confirmed IgE-mediated fish allergy, with focus on cod, tuna and salmon extracts. Results:The total protein, allergen concentration and IgE reactivity of the commercial extracts varied over 10-fold between different manufacturers and fish species. The major fish allergen parvalbumin was not detected by immunoblotting in 6/26 extracts. In 7/12 extracts, five known fish allergens were detected by mass spectrometry. For cod and tuna, almost 70% of patients demonstrated the strongest IgE reactivity to collagen, tropomyosin, aldolase A or β-enolase but not parvalbumin.

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Section: Discussionsupporting

confidence: 76%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Variability of allergens in commercial fish extracts for skin prick testing

Ruethers

Taki

Nugraha

et al. 2019

Allergy

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“…A number of authors have identified new, clinically relevant allergens. Ruethers et al have demonstrate that parvalbumin is the major fish allergen in Asia‐Pacific fish species and found a novel allergen called Ras k 1 in Indian mackerel.…”

Section: Allergensmentioning

confidence: 99%

Developments in the field of clinical allergy in 2018 through the eyes of Clinical and Experimental Allergy, Part II

Roberts

Almqvist

Boyle

et al. 2019

Clin Experimental Allergy

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“…According to the WHO/IUIS Allergen Nomenclature Sub-Committee [ 16 ], many fish proteins, including beta parvalbumin, beta enolase, aldolase A, tropomyosin, collagen alpha, creatine kinase, triosephosphate isomerase, pyruvate kinase, beta-prime-component of vitellogenin, PKM-like L-lactate dehydrogenase, glucose 6-phosphate isomerase, and glyceraldehyde3-phosphate dehydrogenase, have been recognized as food allergens. It should be noted that due to the variety of fish species from different regions and under-investigated fish species, more fish allergens from different species are continuously being submitted to the WHO/IUIS [ 17 , 18 ]. Among the currently reported fish allergens, parvalbumin IgE epitopes have been reported from many species such as cod [ 19 , 20 , 21 ], Pacific mackerel [ 22 ], Atlantic salmon [ 23 ], and Asian seabass [ 24 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of Processing on Fish Protein Antigenicity and Allergenicity

Jiang

Rao

2021

Foods

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Fish allergy is a life-long food allergy whose prevalence is affected by many demographic factors. Currently, there is no cure for fish allergy, which can only be managed by strict avoidance of fish in the diet. According to the WHO/IUIS Allergen Nomenclature Sub-Committee, 12 fish proteins are recognized as allergens. Different processing (thermal and non-thermal) techniques are applied to fish and fishery products to reduce microorganisms, extend shelf life, and alter organoleptic/nutritional properties. In this concise review, the development of a consistent terminology for studying food protein immunogenicity, antigenicity, and allergenicity is proposed. It also summarizes that food processing may lead to a decrease, no change, or even increase in fish antigenicity and allergenicity due to the change of protein solubility, protein denaturation, and the modification of linear or conformational epitopes. Recent studies investigated the effect of processing on fish antigenicity/allergenicity and were mainly conducted on commonly consumed fish species and major fish allergens using in vitro methods. Future research areas such as novel fish species/allergens and ex vivo/in vivo evaluation methods would convey a comprehensive view of the relationship between processing and fish allergy.

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Characterization of Ras k 1 a novel major allergen in Indian mackerel and identification of parvalbumin as the major fish allergen in 33 Asia‐Pacific fish species

Cited by 34 publications

References 47 publications

Variability of allergens in commercial fish extracts for skin prick testing

Variability of allergens in commercial fish extracts for skin prick testing

Developments in the field of clinical allergy in 2018 through the eyes of Clinical and Experimental Allergy, Part II

Effect of Processing on Fish Protein Antigenicity and Allergenicity

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