Fish muscle processing into seafood products reduces β-parvalbumin allergenicity

Pérez-Tavarez, Raquel; Moreno, Helena M.; Borderías, Javier; Loli-Ausejo, David; Pedrosa, María; Hurtado, J.L.; Rodríguez-Pérez, Rosa; Gasset, Marı́a

doi:10.1016/j.foodchem.2021.130308

Cited by 11 publications

(6 citation statements)

References 25 publications

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“…All of these species have different economic and ecological values [ 10 ]. Although tuna species are considered less allergenic than other often consumed fish species, such as salmon and herring [ 11 , 12 ], the occurrence of parvalbumin is reported in both fresh and processed tuna [ 13 , 14 ]. Due to Blickem et al [ 15 ], undeclared tuna allergen was classified as one of the primary reasons for commercial tuna recalls between 2002 to 2020 in the United States.…”

Section: Introductionmentioning

confidence: 99%

Detection of Parvalbumin Fish Allergen in Canned Tuna by Real-Time PCR Driven by Tuna Species and Can-Filling Medium

Tümerkan

2022

Molecules

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Canned tuna is considered one of the most popular and most commonly consumed products in the seafood market, globally. However, in past decades, fish allergens have been detected as the main concern regarding food safety in these seafood products and are listed as the top eight food allergies. In the group of fish allergens, parvalbumin is the most common. As a thermally stable and calcium-binding protein, parvalbumin can be easily altered with changing the food matrices. This study investigated the effect of a can-filling medium (tomato sauce, spices, and brine solutions) on the parvalbumin levels in canned tuna. The effect of pH, calcium content, and the DNA quality of canned tuna was also investigated before the parvalbumin-specific encoded gene amplification. The presence of fish allergens was determined by melting curve analyses and confirmed by agarose gel electrophoresis. The obtained results showed that the presence of parvalbumin in commercially canned tuna was driven by can-filling mediums, thermal conductivity, calcium content, and the acidity of various ingredients in food matrices. The intra-specific differences revealed a variation in fish allergens that are caused by cryptic species. This study proved that allergens encoding gene analyses by agarose electrophoresis could be used as a reliable approach for other food-borne allergens in complex food matrices.

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Section: Introductionmentioning

confidence: 99%

Detection of Parvalbumin Fish Allergen in Canned Tuna by Real-Time PCR Driven by Tuna Species and Can-Filling Medium

Tümerkan

2022

Molecules

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“…Fish allergy is notably prevalent in coastal areas or countries with high levels of fish consumption. Meanwhile, with the increase of the consumption level of fish, the prevalence of fish allergy will also increase with it . However, currently, data on the incidence of global food challenges are not comprehensive enough, which makes comparisons between children and adults and between different regions of the world challenging.…”

Section: Fish Allergy Of Clinical Characteristics and Diagnosesmentioning

confidence: 99%

Fish Allergy: A Review of Clinical Characteristics, Mechanism, Allergens, Epitopes, and Cross-Reactivity

Sun,

Luo,

Chen

et al. 2024

ACS Food Sci. Technol.

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Fish is one of eight foods that can cause severe allergic reactions. The growing consumption of fish and fish derivatives contributes to an increase in the incidence of fish allergies. Distinct regional variations in fish allergies are evident with higher prevalence rates observed in coastal countries, which may be related to the high consumption of local fish in these regions. The diagnostic methods of fish allergies include in vivo and in vitro detection, and the skin prick test is one of the most common screening methods. To date, several fish allergens have been identified, including parvalbumin, enolase, aldolase, collagen, and other allergens. Despite the homologous structure of parvalbumin from different fish species, variations in the IgE epitope may be one of the reasons leading to the complexity of fish allergies. To further understand the mechanisms of fish allergies, this review summarizes the recent literature and focuses on the clinical characteristics, mechanism, allergens, epitopes, and cross-reactivity.

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“…While tuna species are generally considered to be less allergenic compared with other commonly consumed fish species like salmon and herring, 3,26 the presence of major allergen has been detected in both fresh and processed tuna. 27 Undeclared tuna allergen was also classified as a primary cause for commercial tuna recalls in the United States between 2002 and 2020.…”

Section: G R a P H I C A L Abstractmentioning

confidence: 99%

Thermostable allergens in canned fish: Evaluating risks for fish allergy

Taki,

Ruethers,

Nugraha

et al. 2023

Allergy

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BackgroundMajor fish allergens, including parvalbumin (PV), are heat stable and can withstand extensive cooking processes. Thus, the management of fish allergy generally relies on complete avoidance. Fish‐allergic patients may be advised to consume canned fish, as some fish‐allergic individuals have reported tolerance to canned fish. However, the safety of consuming canned fish has not been evaluated with comprehensive immunological and molecular analysis of canned fish products.MethodsWe characterized the in vitro immunoreactivity of serum obtained from fish‐allergic subjects to canned fish. Seventeen canned fish products (salmon n = 8; tuna n = 7; sardine n = 2) were assessed for the content and integrity of PV using allergen‐specific antibodies. Subsequently, the sIgE binding of five selected products was evaluated for individual fish‐allergic patients (n = 53). Finally, sIgE‐binding proteins were identified by mass spectrometry.ResultsThe canned fish showed a markedly reduced PV content and binding to PV‐specific antibodies compared with conventionally cooked fish. However, PV and other heat‐stable fish allergens, including tropomyosin and collagen, still maintained their sIgE‐binding capacity. Of 53 patients, 66% showed sIgE binding to canned fish proteins. The canned sardine contained proteins bound to sIgE from 51% of patients, followed by canned salmon (43%–45%) and tuna (8%–17%). PV was the major allergen in canned salmon and sardine. Tropomyosin and/or collagen also showed sIgE binding.ConclusionWe showed that canned fish products may not be safe for all fish‐allergic patients. Canned fish products should only be considered into the diet of individuals with fish allergy, after detailed evaluation which may include in vitro diagnostics to various heat‐stable fish allergens and food challenge conducted in suitable environments.

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Fish muscle processing into seafood products reduces β-parvalbumin allergenicity

Cited by 11 publications

References 25 publications

Detection of Parvalbumin Fish Allergen in Canned Tuna by Real-Time PCR Driven by Tuna Species and Can-Filling Medium

Detection of Parvalbumin Fish Allergen in Canned Tuna by Real-Time PCR Driven by Tuna Species and Can-Filling Medium

Fish Allergy: A Review of Clinical Characteristics, Mechanism, Allergens, Epitopes, and Cross-Reactivity

Thermostable allergens in canned fish: Evaluating risks for fish allergy

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