The effect of simulated gastrointestinal digestion on shrimp Penaeus vannamei allergenicity

Guo, Yongchao; Liu, Zhenxing; Lin, Hong

doi:10.1007/s00343-009-9190-3

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Cited by 4 publications

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“…Residual IgE reactivity to allergen fragments generated by enzymatic digestion of TM has been previously demonstrated . We report the presence of natural and heat‐induced IgE‐reactive fragments of TM, Ttn, AK, TIM, and MLC.…”

Section: Discussionmentioning

confidence: 66%

Effect of heat processing on antibody reactivity to allergen variants and fragments of black tiger prawn: A comprehensive allergenomic approach

Kamath

Rahman

Voskamp

et al. 2014

Molecular Nutrition Food Res

103

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Section: Discussionmentioning

confidence: 66%

Effect of heat processing on antibody reactivity to allergen variants and fragments of black tiger prawn: A comprehensive allergenomic approach

Kamath

Rahman

Voskamp

et al. 2014

Molecular Nutrition Food Res

103

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Current Immunological and Molecular Biological Perspectives on Seafood Allergy: A Comprehensive Review

Leung

Wai

Shu

et al. 2012

Clinic Rev Allerg Immunol

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Seafood is an important component in human diet and nutrition worldwide. However, seafood also constitutes one of the most important groups of foods in the induction of immediate (type I) food hypersensitivity, which significantly impacts the quality of life and healthcare cost. Extensive efforts within the past two decades have revealed the molecular identities and immunological properties of the major fish and shellfish allergens. The major allergen involved in allergy and cross-reactivity among different fish species was identified as parvalbumin while that responsible for shellfish (crustaceans and mollusks) allergy was identified as tropomyosin. The cloning and expression of the recombinant forms of these seafood allergens facilitate the investigation on the detailed mechanisms leading to seafood allergies, mapping of IgE-binding epitopes, and assessment of their allergenicity and stability. Future research focusing on the immunological cross-reactivity and discovery of novel allergens will greatly facilitate the management of seafood allergies and the design of effective and life-long allergen-specific immunotherapies.

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Influence of processing and in vitro digestion on the allergic cross-reactivity of three mealworm species

et al. 2016

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The effect of simulated gastrointestinal digestion on shrimp Penaeus vannamei allergenicity

Cited by 4 publications

References 18 publications

Effect of heat processing on antibody reactivity to allergen variants and fragments of black tiger prawn: A comprehensive allergenomic approach

Effect of heat processing on antibody reactivity to allergen variants and fragments of black tiger prawn: A comprehensive allergenomic approach

Current Immunological and Molecular Biological Perspectives on Seafood Allergy: A Comprehensive Review

Influence of processing and in vitro digestion on the allergic cross-reactivity of three mealworm species

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