Quantification of major allergen parvalbumin in 22 species of fish by SDS–PAGE

Kobayashi, Yukihiro; Tiezhao, Yang; Yu, Chengtao; Ume, C. S.; Kubota, Hiroyuki; Shimakura, Kuniyoshi; Shiomi, Kazuro; Hamada‐Sato, Naoko

doi:10.1016/j.foodchem.2015.08.037

Cited by 70 publications

(37 citation statements)

References 28 publications

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“…In a Japanese cohort (with fish allergy based upon questionnaire) [66], PV and collagen were identified as highly cross-reactive pan-fish allergens and causative factors of fish allergy [80]. Sera from 16 patients with fish PV or collagen allergy were used to analyse IgE reactivities and cross-reactivities using ELISA and inhibition ELISA in 26 fish species.…”

Section: Patterns Of Clinical Cross-reactivity and Tolerance Across Fmentioning

confidence: 99%

Allergenicity of bony and cartilaginous fish – molecular and immunological properties

Stephen

Sharp

Ruethers

et al. 2017

Clin Experimental Allergy

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Allergy to bony fish is common and probably increasing world-wide. The major heat-stable pan-fish allergen, parvalbumin (PV), has been identified and characterized for numerous fish species. In contrast, there are very few reports of allergic reactions to cartilaginous fish despite widespread consumption. The molecular basis for this seemingly low clinical cross-reactivity between these two fish groups has not been elucidated. PV consists of two distinct protein lineages, α and β. The α-lineage of this protein is predominant in muscle tissue of cartilaginous fish (Chondrichthyes), while β-PV is abundant in muscle tissue of bony fish (Osteichthyes). The low incidence of allergic reactions to ingested rays and sharks is likely due to the lack of molecular similarity, resulting in reduced immunological cross-reactivity between the two PV lineages. Structurally and physiologically, both protein lineages are very similar; however, the amino acid homology is very low with 47-54%. Furthermore, PV from ancient fish species such as the coelacanth demonstrates 62% sequence homology to leopard shark α-PV and 70% to carp β-PV. This indicates the extent of conservation of the PV isoforms lineages across millennia. This review highlights prevalence data on fish allergy and sensitization to fish, and details the molecular diversity of the two protein lineages of the major fish allergen PV among different fish groups, emphasizing the immunological and clinical differences in allergenicity.

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Section: Patterns Of Clinical Cross-reactivity and Tolerance Across Fmentioning

confidence: 99%

Allergenicity of bony and cartilaginous fish – molecular and immunological properties

Stephen

Sharp

Ruethers

et al. 2017

Clin Experimental Allergy

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“…Furthermore, very recently Kobayashi et al [6] profiled the tissue specific parvalbumin content in 22 fish species. As expected parvalbumin content differed considerably (around 50 fold) among the fish species wherein difference between the highest (11.2 mg/g) and lowest (0.234 mg/g) content has been quantified in splendid alfonsino and bigeye tuna, respectively.…”

Section: Factors Change Allergen Levels In Foodsmentioning

confidence: 99%

“…As expected parvalbumin content differed considerably (around 50 fold) among the fish species wherein difference between the highest (11.2 mg/g) and lowest (0.234 mg/g) content has been quantified in splendid alfonsino and bigeye tuna, respectively. Together with the inter species difference, parvalbumin content also considerably differs among the intra species muscle parts of the examined fish species [6]. …”

Section: Factors Change Allergen Levels In Foodsmentioning

confidence: 99%

“…Food allergies are rapidly increasing worldwide in the last decades. The cause of this increase is believed to stem from the diversification of foods/food-compositions, diversification of food sources, environmental, varietal, cultural practices and pre or post management of foods [1–6]. It has been estimated, worldwide that around two and four billion people live primarily on a meat- and plant-based diet, respectively [7].…”

Section: Introductionmentioning

confidence: 99%

“…Recent advances in nano-LC system coupled with mass spectrometry, the database for many food species will lead to the identification and analysis of many novel allergens which are essentially uncharacterized as allergens but may contains very similar amino acid sequences and/or have similar domain identical with the known allergens proteins from various foods in a precise way [1, 4,–6, 15]. The importance and challenges of food allergen profiling has been recently reviewed by Ciardiello, et al [17].…”

Section: Introductionmentioning

confidence: 99%

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Targeted proteomics: Current status and future perspectives for quantification of food allergens

Ahsan

Rao

Gruppuso

et al. 2016

Journal of Proteomics

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Allergen levels in fresh and processed foods can vary dynamically. As different sources of foods can cause different types of allergic reactions, the food industry and regulatory bodies urgently require reliable detection and absolute quantitation methods for allergen detection in complex food products to effectively safeguard the food-allergic population. Recent advances of targeted proteomic technologies namely multiple-reaction monitoring (MRM) mass spectrometry (MS) coupled with isotope-labeled internal standard, also known as AQUA peptides offers absolute quantitation of food allergens even at 10 ppb level in a multiplex fashion. However, development of successful AQUA-MRM assay relies on a number of pre and post MS criteria. In this review, we briefly describe how allergen levels could potentially change in plant and animal based foods, necessitating the development of a high throughput multiplexed allergen quantification methodology for successful AQUA-MRM assay. We also propose some future strategies that could provide better management of food allergy.

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Commercial fish ELISA kits have a limited capacity to detect different fish species and their products

et al. 2020

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Quantification of major allergen parvalbumin in 22 species of fish by SDS–PAGE

Cited by 70 publications

References 28 publications

Allergenicity of bony and cartilaginous fish – molecular and immunological properties

Allergenicity of bony and cartilaginous fish – molecular and immunological properties

Targeted proteomics: Current status and future perspectives for quantification of food allergens

Commercial fish ELISA kits have a limited capacity to detect different fish species and their products

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