2012
DOI: 10.1016/j.foodchem.2011.07.014
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IgE reactivity to type I collagen and its subunits from tilapia (Tilapia zillii)

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Cited by 12 publications
(5 citation statements)
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“…By far, most attention has been paid to the main allergens which are the small (approximately 12 kD) parvalbumins. In addition, both collagen from tila-pia (T. zillii) [31] and several other IgE-binding protein from tilapia (O. mossambicus) [32] are considered potential allergens. Parvalbumin from tilapia was previously described by Lee et al [30].…”
Section: Discussionmentioning
confidence: 99%
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“…By far, most attention has been paid to the main allergens which are the small (approximately 12 kD) parvalbumins. In addition, both collagen from tila-pia (T. zillii) [31] and several other IgE-binding protein from tilapia (O. mossambicus) [32] are considered potential allergens. Parvalbumin from tilapia was previously described by Lee et al [30].…”
Section: Discussionmentioning
confidence: 99%
“…Ebo et al detected specific IgE binding to 18 kD and 45 kD proteins from tilapia in immunoblot analysis with serum from a patient which did not react to parvalbumin [9]. In addition, both collagen from tila-pia (T. zillii) [31] and several other IgE-binding protein from tilapia (O. mossambicus) [32] are considered potential allergens. The present results from immunoblots using individual sera from ten patients with confirmed tilapia allergy corroborate the finding that a number of different allergens with varying molecular weights are present in O. mossambicus.…”
Section: Discussionmentioning
confidence: 99%
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“…The enzyme-linked immunosorbent assay (ELISA) was used to measure the sera IgE levels of mice according to the method of Pan et al [8]. The dry muscle samples (0.15 g) and GIG samples of crayfish were ground and mixed with 25 ml PBS buffer (containing 3 % NaCl), respectively.…”
Section: Measurement Of Ige In Serummentioning
confidence: 99%