Ultrastructural localization of Ani s 1, a major allergen from the fish parasite Anisakis simplex

Gómez-Aguado, Fernando; Picazo, A.; Ml, Caballero; Moneo, Ignacio; Ja, Asturias; Mt, Corcuera; Casado, Inmaculada; Mj, Alonso

doi:10.1007/s00436-002-0726-0

Cited by 8 publications

(2 citation statements)

References 9 publications

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“…The first allergic symptoms can appear as late as 24 hours or longer after the intake of the viable parasite in a meal containing fishery-products, because it is not the direct contact of the A. simplex surface allergens leading to the allergic reaction but the excretory-secretory (E/S) products released by the larva during gastric penetration. Major A. simplex allergens like Ani s 1 and Ani s 7 have been identified in the excretory compartment which bears enzymatic activity allowing penetration of mucosal tissue (Anadon et al, 2009;Gomez-Aguado et al, 2003).…”

Section: Gastro-allergic Anisakiasis (Gaa)mentioning

confidence: 99%

Scientific Opinion on risk assessment of parasites in fishery products

2010

EFS2

220

118

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Human fishery product‐borne parasitic diseases are caused by cestodes, trematodes and nematodes and are caused by infection following ingestion of viable parasites, or as allergic (hypersensitivity) reactions against parasite antigens. For allergy, the only parasite in fishery products implicated is the nematode Anisakis simplex, and sensitisation occurs via infection by live larvae. Once sensitised, response to nematode allergens can be highly aggressive and generate severe disease. In a sensitised individual, infection can provoke a concurrent A. simplex allergic episode or can be elicited by exposure to allergen alone from killed parasite: the relative epidemiological impact for each is unknown. Allergy to A. simplex is relatively common in some regions in Spain but rarely reported in other parts of Europe. Prevention of sensitisation is most likely to be effective by control of A. simplex infection. There is more information on the resistance to physical and chemical treatments by A. simplex than for other fishery parasites, and the properties of other parasites are likely to be similar. Many traditional marinating and cold smoking methods are not sufficient to kill A. simplex and freezing or heat treatments remain the most effective processes guaranteeing killing. All wild caught seawater and freshwater fish are must be considered at risk of containing any viable parasites of human health concern if these products are to be eaten raw or almost raw. For wild‐catch fish, no sea fishing grounds can be considered free of A. simplex. For farmed Atlantic salmon reared in floating cages or onshore tanks and fed on compound feedstuffs however, the current risk of infection with anisakids is negligible. Apart from farmed Atlantic salmon, sufficient monitoring data are not available for any other farmed fish therefore it is not possible to identify which fish species do not present a health hazard with respect to the presence of parasites.

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Section: Gastro-allergic Anisakiasis (Gaa)mentioning

confidence: 99%

Scientific Opinion on risk assessment of parasites in fishery products

2010

EFS2

220

118

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show abstract

“…Nine allergens have been cloned and identified as major or minor allergens from A. simplex (; ). Ani s 1, a 21 kDa allergen produced in the excretory gland (Gómez-Aguado et al 2003), is a good antigen for the diagnosis of hypersensitivity and intestinal anisakiasis because it does not have cross-reaction with other allergens (Moneo et al 2000; Caballero and Moneo, 2002; Valls et al 2003). It has been demonstrated that detection of IgE specifically directed against Ani s 1 has a high accuracy in the diagnosis of anisakiasis (sensitivity, 86%; specificity, 90%) (Caballero and Moneo, 2002).…”

Section: Introductionmentioning

confidence: 99%

An antibody-based ELISA for quantification of Ani s 1, a major allergen fromAnisakis simplex

Arilla¹,

Ibarrola²,

Martı́nez³

et al. 2008

Parasitology

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Anisakis simplex is a nematode parasite that can infect humans who have eaten raw or undercooked seafood. Larvae invading the gastrointestinal mucosa excrete/secrete proteins that are implicated in the pathogenesis of anisakiasis and can induce IgE-mediated symptoms. Since Ani s 1 is a potent secreted allergen with important clinical relevance, its measurement could assess the quality of allergenic products used in diagnosis/immunotherapy of Anisakis allergy and track the presence of A. simplex parasites in fish foodstuffs. An antibody-based ELISA for quantification of Ani s 1 has been developed based on monoclonal antibody 4F2 as capture antibody and biotin-labelled polyclonal antibodies against Ani s 1 as detection reagent. The dose-response standard curves, obtained with natural and recombinant antigens, ranged from 4 to 2000 ng/ml and were identical and parallel to that of the A. simplex extract. The linear portion of the dose-response curve with nAni s 1 was between 15 and 250 ng/ml with inter-assay and intra-assays coefficients of variation less than 20% and 10%, respectively. The assay was specific since there was no cross-reaction with other extracts (except Ascaris extracts) and was highly sensitive (detection limit of 1.8 ng/ml), being able to detect Ani s 1 in fish extracts from codfish and monkfish.

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Isolation of a heat-resistant allergen from the fish parasite Anisakis simplex

Moneo¹,

Caballero²,

González‐Muñoz³

et al. 2005

Parasitol Res

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The thermal stability of allergenic peptides from the fish parasite Anisakis simplex has not been fully elucidated. This is of special relevance for physicians who should clearly indicate if sensitized patients should avoid ingestion of raw fish only or whether well-cooked fish should also be avoided, if allergenic peptides derived from the parasite remain immunologically detectable. An allergen was purified after heating a crude parasite extract for 30 min. The allergen was further purified by an ethanol fractionation procedure followed by a reversed-phase HPLC. The N-terminal amino acid sequence was obtained. This allergen was detected by 27% of sensitized subjects. The N-terminal amino acid sequence of the 9 kDa allergen showed no similarities to other known proteins. A minor low molecular weight allergen from A. simplex is highly resistant to heating and it could therefore have significant clinical relevance.

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Ultrastructural localization of Ani s 1, a major allergen from the fish parasite Anisakis simplex

Cited by 8 publications

References 9 publications

Scientific Opinion on risk assessment of parasites in fishery products

Scientific Opinion on risk assessment of parasites in fishery products

An antibody-based ELISA for quantification of Ani s 1, a major allergen fromAnisakis simplex

Isolation of a heat-resistant allergen from the fish parasite Anisakis simplex

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