Fish Allergenicity Modulation Using Tailored Enriched Diets—Where Are We?

Abstract

Food allergy is an abnormal immune response to specific proteins in a certain food. The chronicity, prevalence, and the potential fatality of food allergy, make it a serious socio-economic problem. Fish is considered the third most allergenic food in the world, affecting part of the world population with a higher incidence in children and adolescents. The main allergen in fish, responsible for the large majority of fish-allergic reactions in sensitized patients, is a small and stable calcium-binding muscle protein named beta-parvalbumin. Targeting the expression or/and the 3D conformation of this protein by adding specific molecules to fish diets has been the innovative strategy of some researchers in the fields of fish allergies and nutrition. This has shown promising results, namely when the apo-form of β-parvalbumin is induced, leading in the case of gilthead seabream to a 50% reduction of IgE-reactivity in fish allergic patients.

Fish Processing and Digestion Affect Parvalbumins Detectability in Gilthead Seabream and European Seabass

“…Avoiding fish consumption might be a constraint in countries where high exposure to fish is common [ 6 ]. A better understanding of the allergenicity of specific fish species could assist fish-allergic consumers in selecting the best fish for consumption [ 7 , 8 ].…”